Today I am featuring recipes for Home Made Pastry Crust and Home Made Chicken Pot Pie! It is a fairly easy and quick recipe, considering it’s pretty much made from scratch. If you don’t want to do all the steps from scratch, then you can buy pre-made products and substitutes – but I like to do mine from the ground up {from scratch}!
I use a home made crust for this recipe. If you don’t want to make your own crust, you can buy frozen pastry sheets or pastry crusts and use those. I tried a new pastry crust recipe for this meal and it was amazingly good, although, it may be suited more towards a dessert crust since there was this wonderful sweetness to it. So – if you want something that doesn’t have a ‘sweet’ touch to it for the chicken pot pie, you can eliminate the sugar from the recipe and go with plain pastry flour. With the veggies you can prepare your own or buy organic frozen mixed veggies. If you prepare your own, you need to pre-cook them before adding them to the recipe.
Home Made Chicken Pot Pie
- 10 oz of mixed veggies (fresh or frozen, if frozen organic is best, if fresh they need to be pre-cooked)
- 1 – 1 1/2 cups cooked chicken breast cut into bite size pieces
- 1 can condensed {reduced fat and low sodium} cream of chicken soup
- pastry crust – doubled {recipe below}
Directions:
Prepare pastry crust or prepare thawed frozen pastry crust and place in pie dish. Bake for 7-10 minutes at 400 degrees {F} or according to package instructions. In a bowl mix the veggies, chicken and soup. Remove crust from oven and pour the veggie/chicken mix into the pie dish. Place pastry crust on top, prick with a fork to decrease bubbles in the crust. Bake for 30 minutes at 400 degrees {F}.
Home Made Whole Wheat Pastry Crust
- 1 cup whole wheat pastry flour
- 2 tablespoons organic raw sugar
- 1/2 teaspoon kosher sea salt
- 6 tablespoons REAL butter, softened
- 1 egg yolk from an organic, grass-fed, grade-A egg
- 1/2 teaspoon vanilla extract {soon I’ll post how to make your own vanilla extract}
- 1 tablespoon lemon juice from a fresh lemon
Directions:
In a bowl, combine the flour, sugar and salt. In a small bowl combine the egg yolk, vanilla and lemon juice. Add the softened butter and work together with your fingertips or a pastry blender (I just used my CLEAN fingers). Make a well in the center of the dough and add the egg yolk, vanilla and lemon juice. Mix the wet ingredients with your fingers and slowly incorporate the dry ingredients until the dough forms a ball and no longer adheres to your hands. Cover with waxed paper and refrigerate for at least 30 minutes.
Remove dough and preheat oven to 400 degrees {F}. Butter and flour a 9-inch tart or pie pan.
Roll out the dough on a floured board {see note below}. Place dough into the pie or tart pan and bake for 7-10 minutes, until golden brown.
NOTE: Sometimes whole wheat doughs can be difficult to roll out. If you have a problem, simply press the dough with your fingertips into the pan.
As you can see, I pieced the dough for the top of the pot-pie!
This recipe was taken from a book by Suzanne Somers and it is one of the best crusts I have tasted in a loooong time!
There you go! If you make it – enjoy!
In future posts I’ll feature:
home made vanilla extract
making your own chicken stock
cheese quesadillas and cinnamon and sugar quesadillas
italian chicken and vegetable soup
and more…
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
~Voltaire
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