The struggle is real. Cold fronts are moving in, and we all have to experience that weird burning smell of the furnace’s first use. As we slip on our leggings, boots, and bulky sweaters, our natural instinct kicks in to fatten up for hibernation, errr , the winter, errrr, the holidays. Whatever. Warm, comforting foods just taste better this time of year.
I realize I live in Las Vegas and most people will scoff at my version of “cold”. I’m apologizing as I put on my sweater and flip on my fireplace. I’m still a Colorado girl at heart. I think.
Oh, that’s right. I was about to teach you how to make the most delicious chicken pot pie that will taste like your grandma’s. Assuming grandma was a good cook.
Let’s get to it.
I started the whole process off with 2 chicken breasts, some Mrs Dash, a handful of bay leaves, and my trusty crock pot. I made this on a Saturday, so I threw everything in the crock pot on high for about 4 hours. If you want to cook this on a week day, just put the crock pot on low while you are at work and come home to the smell of dinner already started.
Time to make some pie crust. I’m not even going to pretend that I just “know” how to put together a pie crust that’s actually edible. Thank goodness for the internet. After a limited amount of research, I decided to try the “Sylvia’s perfect pie crust” recipe from the Pioneer Woman’s website (found here ). Instead of general flour, I used Bob’s Red Mill Unbleached White Fine Pastry Flower and instead of Crisco, I used Spectrum Organic vegetable shortening (both found at Sprouts). I’m shamelessly confessing that this was my FIRST from-scratch pie crust I’ve ever made…and the perfect pie crust it was. Let’s all take a moment to thank Sylvia for her pie crust sent from heaven. Bless you, Sylvia for your flakey goodness.
Here are a few photos of me actually making the crust. Just like the recipe says, I put all of the dry ingredients and vegetable shortening together in a bowl.
I got them all acquainted to each other by using a pastry cutter until the dough looked like this:
Then, you add the egg, vinegar, water and salt. I didn’t take a photo of what’s next. You get the idea though. Just follow the great Sylivia’s recipe link above, and you’ll be golden.
Side note: I know you opened that link, saw the ingredients (and photo above), and thought “this doesn’t look very healthy”. I get it, shortening isn’t good for you. I’m sorry. It’s essential to the tastiness of the crust. At least I used organic shortening. It’s the best I could do in this situation. Fattening up for the holidays, remember? All else considered, this meal isn’t topping the fat list, nor will it be put under my “cheat day” category. It’s filled to the brim with fresh, healthy veggies, that just happened to be cooked in a shortening filled encasing. Moderation, people.
Now that you’ve made peace with the calorie content of the flakey goodness pie crust, throw it in the fridge while you start the pie filling.
Remove the bay leaves and shred that fabulously smelling chicken from the crockpot. Then, transfer it and it’s juices to a stockpot. Try not to taste that chicken. You know you can’t. Let it happen.
Alright, now add your onions, carrots, green beans, celery, potatoes, corn and peas. I used frozen peas and corn (shout out to Costco for their ridiculously huge bags of organic veggies), but everything else was fresh. Let those simmer on medium low for about 10 minutes.
Add your almond milk and flour and let that all combine to a creamy consistency. If it’s too runny, add flower to remedy that. If it’s not runny enough, add some more chicken broth or almond milk. After the veggies are cooked and the mix has reached a creamy consistency, take it off the stove and chill it. This is important. You DON’T want to put hot filling in an uncooked pie crust. Just don’t do it. Please.
While that’s chilling, roll out your flakey delicious pie crust and mold it into your pie pan. Mine doesn’t look pretty. Sorry. It was my first time. But, look at my adorable apron there in the corner.
Alright, now that your pie filling is chilled, pour that delicious concoction in to the pie crust. I used the extra pie crust to make this adorable criss cross layer on the top. . .which kind of sucked. Again. Sorry. I did the best I could after a few glasses of wine.
Now, bake it at 375 for about 30 minutes, or until the crust is a golden brown. Enjoy and try not to finish it in one sitting.
And…Last but certainly not least, if you make this delish dish, snap a photo and share it with me on twitter (@Tummyhasahappy) or instagram (@mytummyhasahappy) with the hashtag- #mytummyhasahappy
I love to see what turned out in your kitchen!
- Pie Crust
- 2 Chicken Breasts
- Handful bay leaves
- 1 Tbsp All Spice (Mrs. Dash)
- 12oz Chicken Broth
- ¼ Cup yellow onion
- 2 carrots, chopped
- ½ Cup green beans, chopped
- 2 Celery stalks, chopped
- 1 medium potato, cubed
- ½ Cup corn
- ½ Cup peas
- ¾ Cup flour
- ¼ Cup almond milk
- Cook chicken breasts, bay leaves, all spice and chicken broth in crock-pot on high for 4 hours, or low for 8.
- When chicken is cooked, remove bay leaves and shred.
- Pour chicken and remaining broth in stock pot. Add vegetables.
- Cook on medium low for about 10 minutes.
- Add flour and almond milk. Stir until creamy consistency is reached. Add more flour/milk to reach desired consistency.
- Continue to cook on low until vegetables are soft.
- Chill pie filling.
- Pour filling in to pie crust.
- Bake on 375 for about 30 minutes, or until crust is golden brown.