Thursday, January 22, 2009

Chicken Pot Pie

This is an easy go-to meal, I always have all the ingredients on hand (except for the fresh parsley which is easily left out.) So tasty. It makes a BIG dish, but you will be surprised how much gets eaten – I always am. This is one of my food storage meals. I keep freeze dried potatoes, onion, celery, carrots and peas in storage. I also have loads of canned chicken and of coarse all the baking supplies plus dried buttermilk powder. That reminds me, I need to can butter…still looking for a good sale on that. The biscuit topping could be replaced with regular pie crust, I just happen to enjoy the biscuits more. Use this recipe with your thanksgiving leftovers. Turkey pot pie is killer!

Biscuit Topping
2 cups sprouted flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon honey
½ teaspoon salt
6 tablespoons cold butter, cut
¾ cup kefir or buttermilk

Mix dry ingredients. Cut in butter. Stir in kefir until dough forms. Form ball and roll out to ½ inch. Cut rounds (or what ever shape you want. Arrange over warm pie filling or bake on a sheet pan at 400 degrees for 15 minutes. Note: If leftovers are foreseen or desired, bake biscuits separately to prevent them from getting soggy during refrigeration storage.

1 lb. chicken
2 potatoes, peeled and diced
2 cups chicken stock
1 tablespoon coconut oil
1 large onion, chopped fine
3 large carrots, sliced or julienned
2 celery ribs, chopped
Salt and pepper
½ cup flour
1 ½ cups milk
1 ½ teaspoons herbs de provence
3 tablespoons fresh parsley, minced

Pressure the chicken and potatoes in chicken broth, 5 minutes, or pull meat from a rotisserie chicken. Reserve the stock. Sauté onion, carrots and celery in oil, about 5 minutes. Season with salt and pepper. Add flour and cook for 2 minutes. Add milk, stock, chicken, potatoes and herbs. Stir until smooth and thickened. Add peas and parsley. Taste for salt. Pour into 9x13 pan or divide among smaller pans. Top with biscuit topping or pie crust. Bake at 400 degrees for 30 minutes (large pan).
links; Whole Foods for the Holidays


  1. Could you do a post on how you can butter? That would be great. Keep up the yummy recipes.

  2. I will do a post on canning butter sometime, but I don't have the pictures and want to do it right, so for now here is a great site to look at:


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