Home Made Chicken Pot Pie

Gravy:

4 T organic salted butter, melt in pan

4T unbleached flour mix with butter

2 C organic chicken broth, and add more if too thick (stock from the chicken below)

turmeric for color

sea salt to taste

Stir and let boil under medium low heat and whisk until well blended. Add sea salt for taste. Let cool.

Pie crust (makes 3 small pot pies)

In a food processer:

4 oz low fat cream cheese, cut in pieces

1/2 stick organic salted butter

3/4 unbleached flour

pulse food processor until sandy.

Add 1 T flour and 1/2 egg yolk. (reserve other half for egg wash)

Add more flour if necessary and shape into a ball. Flatten into a plate size and cover with saran wrap and put in refrigerator until ready to bake.

Filling:

Boil 4 chicken thighs in chicken stock enough to cover chicken for 30-45 minutes.

Strain stock, season with salt. Debone chicken and shred to pieces without skin.

Add frozen mix vegetables about 1/4 c per pot pie.

Using small pot pie containers, Add filling, gravy and pie crust on top. Seal with fork and cut some slits as vent. Brush with egg wash.

Bake in a preheated oven 400F, for 35 minutes or until light golden brown.

Comments

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