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    • Recipe:

    Creamy Chicken Pot Pie Recipe

    Recipe by on Nov 22nd, 2011 in ,
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    A wonderful, hearty comfort food for a cold day! You can use any combination of vegetable you have on hand. You can also replace the chicken with leftover turkey!

    Recipe Ingredients:

  • For topping
  • 3 c. spelt flour
  • 3/4 c. butter
  • 1 1/2 c. raw milk
  • 1 T. apple cider vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper:
  • Filling
  • 1/2 c. butter
  • 1 onion, sliced
  • 3 cloves garlic
  • 1/2 c. arrowroot
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 c. homemade broth
  • 2 c. milk
  • 3-4 c. chopped leftover chicken or turkey
  • 4-5 c. frozen vegetables of choice, thawed and drained

    • Recipe Instructions:

    The morning before you want to serve this, prepare your topping. Cut cold butter into flour until crumbly, then add milk and apple cider vinegar. Mix well, cover loosely, and let sit at room temperature the rest of the day, until you are ready to use it.

    When ready to bake, melt butter for the filling, and saute onion and garlic until soft and translucent. Stir in arrowroot, salt and pepper, then slowly add broth and milk, and let simmer until thick. Turn off heat and stir in chicken and veggies. Pour into a deep 9x13 casserole. Add salt and pepper to topping and drop by spoonfuls over the filling. Bake at 425 25-30 minutes, then let stand for about 10 minutes before serving.

    Comments and Reviews

  • Christine says:
    Could the milk be equally exchanged for water? Dairy sensitive Reply
    • daughterofzion says:
      Hmm, I've never tried it without milk...but I'm thinking you could try a non-dairy milk (coconut, almond or hemp, maybe?) I think that would be just as good! Reply
  • loves2spin says:
    I just made this, sort of. Had to adapt for what I had on hand. I used whole wheat flour, and didn't have this much meat. I also added some baking powder to the topping, as I was afraid I wouldn't like it not puffed up. I made roughly half of a batch and did it in my cast iron skillet. Of course I soaked the flour/milk/vinegar all day (half as much) and had to add some more milk at the end because I used whole wheat instead of spelt flour. And then to that I added 2 tsp. baking powder before I spread it on the filling. I melted 1/4 cup butter in the skillet, added the onion and a minced garlic clove. When it was done, I put in 1/4 cup organic corn starch and then started adding the liquid. 1 cup of raw milk and one cup of lamb broth. My meat was only about a cup of little bits of lamb and veggies consisted of 1 quart of home canned green beans, drained, and 1 pint of home canned sweet corn, drained. After seasoning it and getting it all nice and hot, I put on the dough and baked it according to your directions, but I did it right in the pan. Oh. My. Goodness. DELICIOUS!!! Reply

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