Home Made Chicken Pot Pie

When it's chilly outside, I like to bake.  I've never been a fan of pies in general, and yet, when I heard how my parents were raving about my sister's chicken pot pie she made for them, I admit, I challenged myself and learned how to make this pie to share with my crew.  It's been one of our all-time favorites ever since.  This recipe is adapted from the Better Homes & Gardens New Cook Book.

The secret to the best home-made meals is using fresh, organic, local produce and meat when possible.  Grinding your own spices also makes a big difference when cooking from scratch.

NANA'S DOUBLE FLAKY PIE CRUST (for top and bottom crusts):
2 c flour (I used white wheat)
2/3 c oil (I like olive oil for chicken pot pie)
1 t salt
1/4 c ICE water (ice water means measure out the 1/4 cup, put the cup into the freezer for 5 minutes and then add the ingredients together)
Mix together with a fork and then form a ball with your hands.  Divide the ball into 2 equal pieces.  Flatten and roll between waxed paper.  Line pie pan.  Fill with desired contents and place other rolled pastry on top of pie.  Trim and crimp edges together to make a seal.  Don't forget to cut vents in the top of the pie dough piece before putting it into the oven.


CHICKEN POT PIE FILLING INGREDIENTS:
Cooked Chicken (I often will put a whole chicken in the crock pot to cook, and freeze the stock for a soup for later; if there is no time to cook a chicken in the crock pot, I also have gotten a rotisserie chicken from the market and will use that) Chop/chunk it into bite-sized pieces and set aside.

Saute in a large skillet over medium heat:
2-3 T olive oil
chopped up leeks (2-3) or onions(1 medium to lg) or a bunch of scallions (or a mixture)

1/2 c or more diced mushrooms- usually I used bellas, but anything will do
1/2 bunch of diced fresh parsley (Italian flat leaf parsley is what choose)
Greens- I often choose kale, mustard or beet greens or cabbage for their high nutrient content- chop up into tiny pieces (this rough type of green will saute nicely and not be tough at all in the pie)
1 t thyme dried & crushed, (great if you have fresh)
ground pepper to taste
salt to taste

Boil vegetables seperately:
diced carrot or two (scrub the outside and do not peel your carrots and potatoes to help maintain nutrient content)
2-3 potatoes, unpeeled and chopped up into bite-sized pieces
Left-over veggies that are sitting around- broccoli pieces, cauliflower, parsnips, corn, peas, other non-super-flavorful veggies (not peppers, for example) cut those up into bite sized pieces and toss them into the pot to boil with carrots and potatoes.  Drain and set aside.

After the saute is ready:
Sprinkle over the tender onions, etc 2/3 c flour and gently stir amongst the sauteed veggies.
Add (at the same time) 4 c chicken broth and 1 1/2 c milk (whole milk, almond milk, whichever kind you use). Cook and stir until thickened and bubbly.  Add chicken chunks and boiled vegetables and heat til bubbly.  Pour mixture into prepared pie crusted pan and bake at 450 for 12-15 minutes til golden brown.

This mixture is enough for 2 pies- freeze the other half of the chicken mixture for ready-made filling another night!