This recipe came about thanks to my husband, who LOVES chicken pot pie. Not the little frozen things your find at the grocer . . . but real pot pie with a delicious crust.
We tag teamed this recipe (he made the dough) and made this meal and it’s preparation a memorable and fun experience. I really didn’t have a plan except for the fact that I knew the basics. Chicken, vegetables and cheese.
I can’t tell you how thrilled I was that I didn’t burn the crust! Ideally next time I would love to use fresh veggies and oven roasted chicken . . . I think since Brandon took the time to made the crust, it’s only fitting I up my game next time around. I’ll be sure & post a farmer friendly version as soon as I make another one!
To me that is the beauty of, as Julia Child would say, being fearless in the kitchen. You get better as you try new things.
I’ve learned that letting go of your kitchen insecurities and grabbing onto the beauty of creating something with love, that will feed your family, is the key to your success.
Thanks to twitter friend @functionasone for asking for the recipe. Pam, I hope you enjoy it. Can’t wait to hear how it turns out for you!
Okay, so here you go! Happy baking. :)
Time:
Start to finish 3 hour and 35 minutes
Prep : 3 hours (2 hours to chill dough)
Total Bake Time : 35 minutes (pre-bake of crust included = 10 minutes )
Ingredients:
1/4 package of Alouette Feta Crumbled Cheese
1/2 cup Shredded Cheddar Cheese
29 oz can of Veg-All® Original Mixed Vegetables
2 5 oz cans of BUMBLE BEE® Premium Chicken Breast In Water (drained) I save the juice to mix in with our pet’s dinner. :)
1/4 cup evaporated milk
2-3 TBS all purpose flour
Juice from Veg-All can
1/2 tablespoon Superior Touch Better Than Bouillion Vegan Base
1 tsp Jane’s Krazy Mixed-Up Seasoning (Original Mixed-Up Salt)
1 recipe for for Paul Hollywood‘s Cheese Crackers (modified) from the book 100 Great Breads
1 egg
Tools:
3-qt. covered saute pan
wire whisk
cheese grater
rolling pin
measuring cup
flat, clean surface to roll dough
9″ x 1.5″ pie dish
1/2 cup dry beans
tooth pick
basting brush (or you can use your fingers – messy but effective)
Directions:
Mix 1 recipe for Paul Hollywood‘s Cheese Crackers (modified) from the book 100 Great Breads : Leaving out the flavorings. This makes a simple dough that can be used for so many things besides crackers!
Set dough aside and chill for 2 hours
In 3-qt. covered saute pan add the following and mix thoroughly with a wire whisk over medium/medium high heat until it begins to thicken:
1/4 cup evaporated milk
2-3 TBS all purpose flour
Juice from Veg-All can
1/2 tablespoon Superior Touch Better Than Bouillion Vegan Base
1 tsp Jane’s Krazy Mixed-Up Seasoning (Original Mixed-Up Salt)
Stir in and mix thoroughly until mixture thickens and remove from heat :
1/4 package of Alouette Feta Crumbled Cheese
1/2 cup Shredded Cheddar Cheese
1) 29 oz can of Veg-All® Original Mixed Vegetables
2) 5 oz cans of BUMBLE BEE® Premium Chicken Breast In Water (drained)
Divide dough mixture into 1/3 and 2/3 balls. Dust surface with flour and using a rolling pin begin to roll out larger dough ball until you have it at approximately 1/32″ thick.
Roll the dough onto the rolling pin and gently drape over pie dish. Using your fingers, gently mold the dough to fit dish snugly.
Using a toothpick, prick holes in the bottom and sides of dough in dish.
Add dry beans to bottom of pie dish.
Carefully Trim off dough around the edge of pie dish using a sharp, chilled knife. Gently leave scrap in the shape of a circle and trim an additional 1″ ring. Carefully set this aside as we’ll need this later!
Bake in preheated oven at 350 for 10 minutes.
Remove dry beans from bottom of pie dish and add chicken and vegetable mixture. Set aside.
Roll our remaining 1/3 dough ball until you have it at approximately 1/32″ thick.
Roll the dough onto the rolling pin and gently drape over pie dish, trimming off extra with sharp, chilled knife.
Take the scrap in the shape of a circle 1″ ring and place on top of outer ring of pie dish. Pinch in place.
Once dough is in place, use a sharp, chilled knife to create decorative “vents” on the top.
Beat 1 egg thoroughly and using a basting brush (or you can use your fingers – messy but effective) cover top of pie with light coating.
Bake on a cookie sheet (just in case of spills) at 350 degrees for 20 minutes, increase heat to 425 degree and bake for additional 5 (or more to get golden brown crust)
Remove from oven and serve!
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What recipes have you created on your own, that you now regularly make for your family?
What other dishes do you make with Veg-All?
Are you trying to cook more with locally grown food?
How are you augmenting your recipes to avoid processed food?
