Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich, waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂
As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.
So here is goes for my Organic Chicken and Red Beet Pot Pie
4 oz Organic Unsalted Butter, Cold and Cubed
5 Tablespoons Ice Cold Water
1/2 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1/2 teaspoon Sea Salt
1 Organic Chicken Breasts, Seasoned, Cooked and Cubed
1/2 Cup Onions, Chopped
1 Cup Organic Red Beets, Peeled and Cubed
1/2 Cup Organic Chicken Stock
1 Tablespoon Fresh Chives, Chopped
1 1/2 Tablespoon Fresh Parsley, Chopped
2 teaspoons Fresh Thyme, Chopped
2 Tablespoons Organic Unsalted Butter
Sea Salt and Pepper
In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.
In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.
When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!
When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.
Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie