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Friday, January 16, 2015

From Scratch- Chicken Pot Pie

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Looking for a wholesome healthy real food dinner meal for your family? Maybe your following my 14 Weeks To an Unprocessed Kitchen and this week's challenge is to add 2 servings of vegetables to your daily diet. Well this recipe will give that and more! Full of flavor and so delicious!

Chicken Pot Pie From Scratch


4 TBS butter
Half a medium onion, diced
4 organic carrots, diced
4 organic celery ribs, diced
3 cloves of organic garlic, minced
1 small package of frozen organic peas
1 lb organic cooked chicken, cubed
4 TBS whole wheat unbromated flour
2 cups of organic chicken broth
1 cup of organic milk
3/4 tsp iodized salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped

Pie Crust:

2 1/2 cups whole wheat unbromated flour
1/4 tsp salt
12 TBS real butter, chilled
1/4 cup organic coconut oil
4 TBS coconut sugar or organic cane sugar
1/2 to 1 cup chilled water


  • Preheat oven to 400 degrees
  • In a large pan over medium heat, add butter.
  • Once heated add onion, carrots celery and saute until it begins to soften
  • Add garlic, peas and cooked chicken for about 2 more minutes
  • Add flour and stir
  • Add broth and milk and bring to a boil.
  • Reduce heat and simmer for 15-20 minutes, stirring occasionally until mixture thickens into gravy like consistency
  • While that simmers prepare pie crust by adding all the ingredients (minus water) into a food processor
  • Put on medium speed and slowly add the chilled water until you get a dough like consistency
  • Place on floured surface, divide dough in half
  • Roll out into pie pan shaped and line bottom pan with one half of dough
  • Add parsley, pepper and salt to ingredients 
  • Stir and then place in pie crust and lay the other layer onto top, crimping edges to seal
Bake in pre-heated oven for 20 minutes or until crust is golden brown

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You can find a printable friendly version of this recipe HERE

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