Have you ever eaten something as filling and comforting as chicken pot pie? Not many dishes can compete with the deliciousness of this ultimate chicken meal.
It’s not only tasty but also healthy – which cannot really be said about other typical comfort foods, such as mac’n’cheese. It contains everything important nutrient you’d want from a proper meal. The butter is a great source of vitamin A, D, E, B12, and K2. And since this dish uses a lot of it, you can be sure to get a nice dose of your needed daily vitamin intake. The stock made from nutritious vegetables and chicken bones is provides plenty of healthy minerals.
Chicken pot pie can be served in two ways. Traditionally we prepare it using a large baking dish, like a casserole. But you can also make it into small individual servings if you have souffle dishes in your kitchen. That way you will avoid the messy part of portioning the pot pie between all of your family members and impress your guests with this modern take on the well-known traditional dish.
- measuring cups
- sharp knife
- wooden spoon
- rolling pin
- food processor
- pastry knife
- pastry brush
- plastic wrap
- large saucepan
- large baking dish
How to prepare Chicken Pot Pie with crust made of Pastured Butter
- 2 ½ cups of freshly ground/sprouted flour (make sprouted flour)
- 1 teaspoon of sea salt
- 1 cup of cold unsalted butter (2 sticks)
- ¼ cup of ice water
- ½ cup of grass-fed butter (1 stick)
- 1 diced onion
- 4 finely diced carrots
- 3 sprigs of fresh thyme
- 1 bay leaf
- 2 minced garlic cloves
- ½ cup of freshly ground/sprouted flour (make sprouted flour)
- 4 cups of chicken stock (how to make chicken stock)
- 1 cup of peas
- 3 cups of shredded cooked chicken
- a large handful of chopped fresh parsley
- sea salt
- freshly ground pepper
- whole milk
- Put the flour and the salt in a food processor and mix until combined.
- Cut the unsalted butter into small pieces and add to the food processor.
- Mix the flour and butter until you can see small pea-sized crumbs.
- Gradually add the ice water, preferably by spoonful, and mix until a nice round-shaped dough is formed.
- Remove the dough from the food processor and flatten it with your hand.
- Using a pastry scraper or a sharp knife cut the dough in half.
- Cover the dough in plastic wrap and chill it while you prepare the chicken pot pie filling. You can either put it in a fridge for 1 hour or in the freezer for 15 minutes.
- Preheat the oven to 375 degrees.
- Heat the butter in a large saucepan until it melts.
- Sauté onions, carrots, thyme, and bay leaf in the butter for 5 minutes or until the vegetables become soft.
- Add garlic to the mix and sauté for 1 more minute.
- Add the flour and stir with the wooden spoon until the vegetables are thoroughly covered. Cook together for 2 minutes.
- Slowly add the chicken stock and stir steadily. Simmer the sauce until it thickens and coats the back of the spoon.
- Add the chicken, peas, and parsley. Season with salt and pepper to taste.
- Take 1 half of the chilled crust dough and flatten it with a rolling pin until the size is slightly larger than the bottom of your baking dish.
- Place the bottom crust and make the edges stick to the sides of the baking dish.
- Pour the filling onto the crust.
- Flatten the other half of the chilled crust and put it on top of the filling so that it covers all of it.
- Use a brush dipped in milk to coat the edges of the crust.
- Press the edges of the dough with a knife.
- Cut a pattern of your choice in the top of your crust with a fork or a knife. The pattern serves as a decoration and as a vent for the steam to release.
- Use the same brush as before to coat the top crust layer with milk
- Bake the dish for 45 minutes or until the crust turns a nice golden color and filling starts bubbling.
- Cool for 15 minutes before saving.
Enjoy your delicious chicken pot pie!