Ancient Grain Lazy Chicken Pot Pie

It’s ancient grain because it uses Einkorn wheat, which is the “original wheat” (no hybridizing or bred for production.  It just is what it is.  And it’s GOOD).  I give quite a bit of information on why I prefer Einkorn in this post – my recipe for waffles.

It’s lazy because I didn’t bother with the crust.

Well, I bothered, but didn’t go crazy.

See what I mean?

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A) I didn’t make it in a pie dish – I actually made the pie right in the cast iron skillet.  So there’s only a top here.

B) I didn’t bother making it perfect looking. And point a) to this is… this was food for my belly, not for presentation.

I’ll add this in now — This recipe =  1/2 green, 1 yellow, 1 red for those on 21 Day Fix. Yes, I did the 21-day fix, and yes, I promise to post my thoughts soon. But for those on the plan now and watching what they eat… there ya go. :)

I grew up on stuff like chicken pot pie.  This time of year I tend to really miss comfort foods. I think, at least here in upstate NY, it’s because we’re inside, and you actually want to cook because there’s the side benefit of warming your home.  You want hot food.  I don’t tend to miss it so much in the summer – for me, this has to do with the amount of grilling I do.

But I digress.  Let’s deal with the weather at hand, and make a clean chicken pot pie.

TOOLS:
Cutting Board
Good Knife
Cast Iron skillet… I would go bigger rather than smaller

NOTE:
I ate a quarter of this in one sitting without guilt. So, if you’re planning on serving this to more than four people, I recommend throwing in some side dishes.

Also, you can cook the chicken and prep the pie crust ahead of time.  No real changes to the latter parts of the recipe are necessary if you choose to do so.

INGREDIENTS:

Pie crust ingredients (you can sub in your own recipe, but I recommend giving Einkorn a chance!) —
1 cup of Einkorn flour
4 tbl salted grass-fed butter
3-4 tbl water
sprinkling of salt

Innards of the pie —
1 1/3 cup chopped cooked chicken (I highly recommend going with dark meat! It will taste better!)
2 cup chopped veggies – what you have around will work
1 tbl salted grass-fed butter
1 cup milk
2 chopped skinned potatoes (about 1 cup)
2 cups chicken broth
lots of salt, rosemary, thyme, sage

DIRECTIONS:

Cook your chicken if you haven’t already done so.  Some families roast a whole bird and then pick off of it for other meals… this is a great option for this recipe.
I sprinkled my chicken with rosemary, thyme, salt and garlic and then roasted it.

I roasted it at 400* for about 35 minutes.  I wasn’t really worried about over-cooking it since I was going to dump it in a creamy-brothy pan later.

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While the chicken is cooking (if you aren’t using leftovers) make your pie crust.

Cut the 4 tablespoons of butter into the flour.  You want the pieces of butter pea-size or smaller. Sprinkle with a little bit of salt.

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Then, drizzle 3 tablespoons of water over the butter-flour mixture.  I would recommend using your hands to mix this together.  If you’ve made pie crust before with a food processor, feel free to do so.  I am without a food processor so it’s up to ingenuity to do without. :)

You want to mix it until it comes together in a somewhat dry dough.  Think play-dough.  You may want to add that fourth tablespoon of water if it’s really flaky or you can’t get it to combine.

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Cover it, and put it in the fridge to harden up.

Once chicken is done and cool, chop it up.  I used the breast pictured above and a few other pieces of dark meat.

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Chop up those veggies.  I used a tiny bit of celery, lots of carrots and onions.  I would recommend whatever combination you do with your veggies that you at least involve a little bit of carrot and onion for flavor. Chop up those potatoes too. (*Note: you can do without the potatoes, if you desire, and sub in more veggies. HOWEVER, potatoes help thicken up the “sauce” later, so I would recommend sprinkling a tablespoon of gluten-free, einkorn, sprouted wheat, or rice flour when you’ve combined the milk in a later step).

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Preheat your oven to 400*.

Melt some butter in your cast iron skillet.  A tablespoon will probably be enough if it’s a well-seasoned cast iron pan.  If you are not using cast iron, you’re likely going to need quite a bit more butter to prevent the veggies from sticking.

Add your veggies to the pan of melted butter. Throw a very hearty dash of your spices – I recommend dried rosemary, thyme, sage and salt.  You could add garlic if you feel so inclined.  Fresh is better, but this time of year I have no fresh, so dried it is.

See this picture below and about the amount I added?  Add twice as much.  (If you’re a visual person.)  The veggies and potatoes should be very covered in spices.  The photographer (erm… me) forgot to take the second picture where I added more. :)

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Let these cook until soft, adding more butter if the food starts to stick.

 

Once all vegetables are soft, stir in the two cups of broth and the chicken.  Bring to a rapid boil.

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While your veggies are coming to a boil, bring out your chilled pie crust.  It’s going to take a little bit of elbow grease to roll it out, but if your kitchen is hot like mine, choosing to NOT cool the crust means the butter starts to melt/soften which means a really sloppy and hardly-stick-together crust.

My preferred method of rolling out is between two pieces of parchment paper.  Roll it until it’s so think it’s nearly transparent (but no holes!) Then, once it’s super super super thin, you can slowly peel one of the parchment layers back.  Set this prepped crust aside, leaving it attached to one of the parchment pieces.

Go back to your veggies… by now they are boiling.

What’s going to happen next is this:  because it’s a wide pan, the water is going to boil off fast.  Keep stirring to prevent any sticking, and your potatoes are going to start to fall apart (only a tiny bit).  This is good because this is what’s going to thicken the sauce in the next step.

After it’s been rapid boiling for about 5 minutes and the liquid is reduced, stir in the milk.  Let it boil for another 2 minutes.  DO NOT LET IT BOIL LONGER THAN THIS. It will cause your milk to separate and turn the mixture a funky texture.  How do I know, you ask?  ;-) Let’s just say lots and lots and lots of failure in the kitchen.

Now turn off the heat, and slowly peel off your pie crust on top of the pan.

Remember… this is about appealing to your belly and not the picture.  If it’s sloppy, it’s ok.  This is a lazy pie.

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Slice through the top of the crust to make tiny slits.  This allows the steam to vent as necessary while baking.

Now, you can put your pie in the oven at 400* and let it cook for about 20 minutes.  This is mostly about letting the pie crust golden and the ingredients in the pie have time to stew.

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Next, your house starts to smell like heaven. And comfort. And yumminess. (How on earth do you spell that?)

You’ll know it’s done when the entire crust is golden, and maybe just a tiny bit brown on the edges.

I served mine with my favorite salad – blue cheese, walnuts, dried cranberries, and olive oil + balsamic vinegar.

My belly was soooo comforted!

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