With a household of lactose intolerants and a fat sensitivity (you heard that right, as in no butter, skim Lactaid, etc), I long gave up on Southern dishes, soul food, or any real, traditional American dish. Chicken pot pie has never, ever been on the menu. Until now, my friends. And it is so, so, so easy. Ingredients: 8 oz portobello mushrooms 4 carrots, peeled and sliced 1 medium onion, chopped 1/3 cup all-purpose flour 2 sprigs of fresh thyme 1 bay leaf 1 1/2 pounds boneless, skinless chicken meat (thighs work beautifully, but here I used breasts) salt and pepper frozen pie crust 1 cup frozen peas
Get out your slow cooker. Yeah, it’s THAT easy. Begin by mixing 1/3 cup all purpose flour and whisk in 1/2 cup water.
Here’s what I love about chicken pot pie. It’s one of those use-what-you-have dishes. I didn’t have an onion at the time, but I did have a bell pepper and some celery. Mmm. Throw in (yes, throw) the mushrooms, carrots, onion, thyme, bay leaf, and whatever other goodies you want to add to your pie.
Add the chicken on top and season with salt and pepper.
Set your crockpot to low for 7-8 hours OR high for 4-5 hours. If your pie crust needs to be unrolled (and isn’t the kind that comes already in the pan), pull it out to thaw based on the box instructions. As far as which kind of pie crust to use, I have tried both the ready-to-go shell and the rolled up kind (What do you call that? Pie crust dough?), and I actually like the rolled up kind better, though it is a touch more work. Speaking of pie crust, this is the one ingredient that does conflict with the fat sensitivity (butter), but because there is so little crust per serving, it’s not a big deal. Yay!
Twenty minutes or so before serving, heat your oven to 400ºF. Using two forks, shred the chicken. Add the frozen peas to the pie filling and mix. Place all that goodness inside your pie crust and get excited.
Place the second crust on top and mash sides with a fork. Vent your pie by stabbing (the violence) the top crust.
Don’t laugh at my pie. The dough got too warm. Pasty and pie dough hates getting too warm. 😦 Boo. Bake pie until it is golden and wonderful (approximately 15 minutes). While you wait, go outside and visit the adorable baby birds that just hatched.
Ok. Good job. Remove pie from oven and enjoy the bliss that follows.
No, I’m not overreacting.
Maybe. It’s been a long time.
Chicken. Pot. Pie. Y’all.