let’s have a moment friends.
my heart hurt this week. and yes, it was a boys fault (isn’t it always?). it wasn’t the kind of ache that poets would write about but it still hurt. like a bruise.
i’m one of those “lucky” people that don’t eat their feelings. when i’m stressed, nervous, upset – poof there goes my appetite. so i didnt feel much like eating. but i did feel much like cooking. it just heals me for a bit. so i poured a glass of blanc and set about it.
i wanted comfort. i wanted it to smell so good that my soul couldn’t help but warm to it.
and spare my mom’s home cooking, there is nothing more comforting to me than chicken pot pie.
- 1 lb boneless, skinless chicken breasts, boiled and shredded
- 2 c mixed frozen peas and carrots
- 1/3 c chopped celery
- 1/3 c chopped onion
- 1 1/3 c chicken broth, divided
- 1 1/5 t garlic salt, divided
- 1 t black pepper, divided
- 2/3 c flour (go for wheat)
- 1/3 c soy or fat free milk
- 2 t Worcestershire sauce (this makes it, don’t be afraid to go heavy)
- Puff Pastry shell (i only put one on top, i think it’s enough and makes it a bit healthier)
- Preheat the oven to 400°F.
- In a nonstick saucepan, combine the chicken, mixed vegetables, celery, and onion. Add 1 cup of the chicken broth and cook over medium heat until the frozen vegetables are tender, about 10 minutes. Taste and season with half the garlic salt and half the pepper.
- In a separate saucepan over low heat, combine the oat flour and the remaining chicken broth and whisk it together until it thickens.
- Add the milk and whisk that in until it is smooth. Cook until the mixture begins to turn the color of peanut butter, about 5 minutes. Add the Worcestershire sauce and the remaining salt and pepper, then add this sauce to the chicken and vegetable mixture. Stir everything together until the sauce is well incorporated into the chicken and vegetables.
- Put the bottom pastry crust in a pie pan. Pour in the chicken and vegetable mixture, then cover with the other pastry crust, pressing down the edges. Trim the edges so that they don’t hang over the pie plate edge or they will burn. Make a few slits in the top for steam to escape.
- Bake for 35 minutes, or until the top crust is golden brown. Keep an eye on it as it bakes. If the edges are browning too quickly, put strips of foil over them. When the pie is done, let it stand for at least 20 minutes so that it can set.