All-Natural Chicken Pot Pie

All-Natural Chicken Pot Pie
  • 3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable shortening (such as Crisco®), frozen and cut into 1/2-inch cubes
  • 1/2 cup butter, frozen and cut into 1/2-inch cubes
  • 6 tablespoons ice-cold water, or more as needed
  • 3 skinless, boneless chicken breast halves
  • 2 carrots, diced
  • 1 cup chopped celery
  • 3 potatoes, peeled and cut into 1/4-inch cubes
  • 2 cups frozen petite peas
  • 1/2 large onion, diced, divided
  • 1 cup water
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken soup base
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chopped fresh sage
  • 1/2 teaspoon chopped fresh thyme


  1. Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
  2. Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
  3. Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
  4. Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
  5. Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
  6. Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
  7. Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.

04/07/2018
All-Natural Chicken Pot Pie, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
4.1
7717
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
3.9
5893
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
4.4
4786
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
3.4
4603
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
4.2
4754
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
4
4847
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
2.9
5803
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
2.2
5267
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
3.4
5126
All Natural Strawberry Lemonade
All Natural Strawberry Lemonade
Place strawberries in a blender; top with 2 tablespoons suga..
3.2
1497
All Natural Ramen Noodles
All Natural Ramen Noodles
Combine broth, water, soy sauce, sesame oil, ginger, and hot..
950
All Natural Ground talian Sausage Stuffing
All Natural Ground talian Sausage Stuffing
Preheat oven to 350 degrees F.In a skillet, cook and crumble..
832
spinach and berry smoothie with truvia® natural sweetener
spinach and berry smoothie with truvia® natural sweetener
Add all ingredients into a blender.Blend on high until smoot..
673
Chicken Long Rice (Hawaiian-Style Chicken Soup)
Chicken Long Rice (Hawaiian-Style Chicken Soup)
Put bean thread noodles in a large bowl. Pour enough warm wa..
3.7
1556
chicken arroz caldo (chicken rice porridge)
chicken arroz caldo (chicken rice porridge)
Heat the olive oil in a large pot over medium heat; cook and..
2.8
2533
Makhani Chicken (ndian Butter Chicken)
Makhani Chicken (ndian Butter Chicken)
To Marinate: Place chicken in a nonporous glass dish or bowl..
2.5
2170