Nourish your body with nature’s goodness: the healthiest organic chicken pot pie recipe

Indulge in the nostalgic flavors of a classic chicken pot pie with this organic recipe that celebrates the essence of wholesome and comforting dishes. This delectable creation is a symphony of tender chicken, crisp vegetables, and a velvety sauce, all enveloped in a golden-brown pastry crust.

Ingredients for the Organic Chicken Pot Pie:

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh thyme
• 2 cups chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: Prepare the Chicken

Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts until golden brown on both sides. Remove from the skillet and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.

Step 3: Make the Roux

Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.

Step 4: Add the Chicken Broth

Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.

Step 5: Finish the Filling

Return the chicken breasts to the skillet. Add the peas, parsley, and thyme. Season with salt and pepper to taste.

Step 6: Make the Pastry Crust

In a large bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry blender to work it into the flour until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.

Step 7: Roll and Cut the Crust

Divide the dough in half. On a lightly floured surface, roll out one half into a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges. Roll out the remaining dough into a 10-inch circle.

Step 8: Assemble the Pie

Pour the filling into the pie crust. Top with the remaining pastry circle and crimp the edges to seal. Cut slits in the top to allow steam to escape.

Step 9: Bake

Bake in a preheated oven at 425°F for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

The Perfect Pairing: Side Dish Suggestions

Complement your organic chicken pot pie with a variety of flavorful side dishes:

• Roasted Vegetables: Elevate the meal with a medley of roasted carrots, parsnips, and Brussels sprouts.
• Mashed Potatoes: Indulge in creamy and comforting mashed potatoes for a classic pairing.
• Green Salad: Add a touch of freshness with a crisp green salad tossed with a tangy vinaigrette.

Variations for Personalization

Customize your chicken pot pie to suit your preferences:

• Crust Options: Swap the traditional pastry crust for a flaky puff pastry or a gluten-free crust.
• Vegetable Additions: Enhance the filling with your favorite vegetables, such as corn, green beans, or mushrooms.
• Flavor Enhancers: Add a touch of spice with a pinch of chili powder or a dash of paprika.

Nutritional Benefits of an Organic Chicken Pot Pie

This organic chicken pot pie is not only delicious but also packed with nutritional goodness:

• Lean Protein: The chicken breasts provide a substantial amount of lean protein, essential for muscle growth and repair.
• Fiber: The vegetables and whole-wheat flour in the crust offer a good source of fiber, aiding digestion and promoting satiety.
• Vitamins and Minerals: The vegetables are rich in vitamins and minerals, including vitamin C, beta-carotene, and potassium.

Frequently Asked Questions

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before cooking.

Q: How do I make the pastry crust ahead of time?
A: Prepare the dough as directed and wrap it in plastic wrap. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw before using.

Q: Can I cook the chicken pot pie in a slow cooker?
A: Yes, transfer the filling to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.