Classic Chicken Pot Pie

Yum. That is all I am saying about this.

Healthy? Ish? I swap ingredients to mitigate some of this. Raw milk, organic flour, grass-fed butter, organic vegetables and chicken. But this isn't necessary, it is just personal preference. Butter has had a bad rap in the past, but did you know that grass-fed butter is actually very dense in nutrition.

I know many readers are on a budget and buying organic everything isn't feasible. I am also mindful of our grocery budget and try to do the best I can to get good quality food and prevent food waste. There is my blurb on that. Let's move on to the deliciousness of this recipe. AND celebrate that fall is coming soon! Lord Jesus help us all with this heat!

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Ingredients:

2 chicken breasts

Lot of butter - 2 sticks + 2 tablespoons

4 cups frozen mixed veggies

3 cups of whole milk

2 1/2 cups organic flour

1 tsp poultry seasoning

6-8 tbs cold water

salt and pepper

*Need a food processor for the pie dough.

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Directions:

Preheat oven 375 degrees.

Pie crust

Mix 2 1/4 cups of organic flour and 1/2 tsp salt. Slice two sticks of cold butter and pulse them into the flour mix. When the butter is incorporated, add 6-8 TBS of ice cold water, one tablespoon at a time into the food processor and pulse. You need the dough to hold together but not get sticky. So start with 6 TBS and see if you need 1 or 2 more TBS. Flour a surface, and roll the dough into a ball. Split in half and refrigerate while you would on the filling.

Filling

Slice raw chicken into bit sized cubes. On medium high heat, add a TBS of butter to a large skillet. When melted, add the chicken and dust it with 1/2 TSP of salt and 1/4 tsp of pepper. Cook through.

Add 4 cups of frozen mixed vegetables and 1 TBS of butter on top of the chicken and reduce heat too low and put a lid on the skillet. It will thaw and warm.

*While this cooks, I roll out both balls of pie dough. I don't have any tricks for the perfect circle. I just roll and rotate until it fits my pie plate.

Once cooked, dust 2 TBS of flour over the top of the filling. Bring heat back up to medium high, and pour 3 cups of milk into the skillet. Add 1/2 TSP of salt and 1 TSP poultry seasoning. Stir and cook until it turns into a thick gravy.

Place dough inside pie plate and shape up inside the plate. Hopefully, you know how to do the pie dough thing--I don't really know how to explain that. Pour filling inside the raw dough. and cover the filling with the second layer of pie dough. I fold the edges in and bake for 25-30 minutes.

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ENJOY!!!