Chicken Pot Pie

As a child I grew up on those little individual pot pies.  They were so good, flaky crust, warm gravy inside.  But as an adult I shudder at the list of ingredients almost too long for that tiny box.  In years past, my “healthy version” of pot pie involved skim milk and baking mix, sometimes canned soup.  I again gag at the amount of unknown, unpronounceable ingredients I was putting in my family.  And if I am totally truthful, they lacked any sort of good taste, so it wasn’t really something I made all that often anyway.

Now that I know saturated fat is good for me and that full fat dairy will actually help me lose weight (and it has!), I am going to give pot pie another try.  It is the perfect meal for a cold dreary day, and that is about all we are having right now.
The Crust:
2 1/2 cups soft wheat flour, or unbleached all purpose flour
1 cup or 2 sticks of butter cold from the fridge (I use salted butter, but if you use unsalted, add 1tsp of salt)
The Filling:
2 cups of frozen or fresh veggies diced (or a combo, try to get some celery in there if you have it)
1 onion diced
2 cups of chopped chicken or turkey (great use of left overs)
3 cups of Homemade Chicken Stock or Bone Broth
1 cup of Raw cream (always grass-fed if available) or heavy whipping cream
1 tbs. salt or to taste depending on your stock
1 tsp. poultry seasoning (salt-free, organic)
1/2 tsp. ground black pepper
3 tbs. unbleached all purpose flour
To make the pie crust add the butter to the food processor and break it up, you may need to help it along with a spatula, when in several pieces add the flour and continue to process, when fully combined (it has a large grainy texture), drizzle a tablespoon of ice water at a time through the top until the dough forms a ball.  Remove the dough and wrap in plastic wrap and put into the fridge.
Preheat oven to 350 degrees.  In a medium sauce pan heat stock or bone broth on med. hi.  Meanwhile, in a 9×13 baking dish add veggies, onion, and meat.  Stir to evenly dispersed.  When stock comes to a rolling simmer, add 1 TBS of flour and whisk until combined, repeat twice with remaining flour.  Remove from heat and add cream.  Pour into baking dish, fold to combine evenly.
Cover your counter with a long piece of plastic wrap (about 2 ft. long).  Flour a rolling pin and roll dough out into a rectangle.  You want it slightly wider and slightly longer than your pan (let’s say 11×15), but it doesn’t have to be perfect.  Getting under the plastic wrap center your crust and flip it onto your baking dish.  Fold the edges however you see fit an poke some holes in the top of your crust.  Here’s your chance to be an artist!  Make it a lovely display of perfection or a rustic creation, your choice.
Pop it in the oven for 1 full hour.  Remove and let it set at least 10 minutes before cutting into it.  Enjoy with a tossed salad or your favorite light side.