Hello everyone!!

Chicken pot pie is my favorite food. I craved it for almost all of 2014, and basically avoided the dish since it is so unhealthy. In general, I don’t eat butter or shortening, and avoid ordering savory pie dishes since there is a good chance the crust is hydrogenated.

Eventually, I realized if I want chicken pot pie, I have to make it myself!

HEALTHIFIED!

It is pretty easy to make, since I use a store bought pie crust. I use one with unbleached, unenriched wheat flour, no lard, no shortening, and no hydrogenated oils. It’s the Immaculate Baking Co brand, and I find it at Central Market in Austin.

YOU WILL NEED:

1 yellow onion

1 or 2 long carrot sticks

2 red skin potatoes

2 broccoli crowns

Peas

1 package of chicken, about 1 pound

Whole wheat flour

Sage

Olive oil

Chicken broth

Pie crusts (top and bottom)

Optional: egg for egg wash

MY RECIPE:

– To start, I chop a yellow onion and cook it in extra virgin olive oil and chicken broth.

-Chop the broccoli, carrots, and potatoes into bite sized pieces.

– In another pan, I cook carrots, broccoli, and red skin potatoes in water until they are almost all the way done. This takes about fifteen minutes.

-I take my pound of boneless, skinless chicken breasts and cut them into small pieces. I cook them in a small amount of olive oil, and add half a teaspoon of sage, salt, pepper, and roasted garlic powder.

-Preheat the oven and ready your glass pie dish.

-After the onion has been cooking for about fifteen minutes, I add sage, salt, garlic powder, a little bit of dried basil and rosemary, and pepper, as well as more chicken broth.

-Add a half cup of frozen peas to the veggies and let them cook in.

-When the chicken is almost completely cooked, I add it to the finished veggie mix and stir together.

-Once the onions are almost done (soft and clear), I add half a cup of whole wheat flour on top of the onions in a thin layer. The onions will start to bubble underneath. I add more sage and salt, and olive oil, and then stir it all together. I want the consistency to be soft and creamy, like the inside of your regular chicken pot pie.

-Add more chicken broth, whole wheat flour, or olive oil until you get the texture you want.

-Once the onions are 98% done cooked, I mix them in with the chicken and veggies.

-Pour the mixture into the pie crust, and then layer the top crust.

-Whisk an egg yolk and brush it on top of the crust. Be sure to poke holes in the crust top with a fork!

Bake for 15 minutes (or however long your pie crust says) until golden.

Serve! And grab seconds, because it will be gone soon!

When I make this dish, it is usually gone within two days. My boyfriend and his sister don’t even like chicken pot pie that much, and they ask me to make this all the time! That’s why I called the dish ‘famous’- cause it’s famous in our house!

It is best reheated in the oven. Chicken pot pie was also my grandfather and my favorite dish from Boston Market, where we went every Saturday night when I was a kid.

Do you like chicken pot pie?

I hope you try and enjoy this recipe!

-Taylor