Chicken Pot Pie

Autumn issues in the season for cozy comfort food. Enter Chicken Pot Pie. The origins go back to ancient times. There is great wisdom in using what is in season and what is available – using scraps and bits to create an economical, delicious, crave-worthy dish. Nothing wasted. Nothing wanted. It’s a good philosophy for cooking. And for living.
- 1 lb. boneless, skinless chicken cubed (light meat, dark meat, or a blend)
- 1 Cup carrot, quarter inch dice
- ½ Cup celery, quarter inch dice
- 1/3 Cup onion, quarter inch dice
- 1 package of Wildfare Freeze Dried Green Peas
- 1 package of Wildfare Freeze Dried Sweet Corn
- 1-1/2 Tbsp Wildfare Extra Virgin Olive Oil
- 1-1/2 Tbsp butter
- ½ Cup onion, quarter inch dice
- 2 cloves garlic, finely minced
- ½ tsp. salt (more or less, as your preference dictates)
- ¼ tsp. pepper (more or less…)
- 1 tsp. dried thyme
- 1/3 Cup flour
- 1-3/4 Cups chicken broth (make your own or buy your favorite)
- 2/3 Cup milk
- 2 9-inch unbaked pie crusts
Preheat the oven to 425 degrees.
Make sure your pie crusts are at room temperature. Place one in the bottom of a pie dish. Save the other to top the pie. Cover both with damp cloths to prevent them from drying
Combine chicken, carrots, and celery in a medium saucepan. Cover with water, bring to a boil and simmer for 15 minutes. Remove from heat and drain.
As the chicken and fresh veggies are cooking, combine the Wildfare Extra Virgin Olive Oil and butter in another saucepan. Heat gently until the butter is melted. Add the onion and garlic and cook until soft and translucent. Stir in thyme.
Stir in flour and stir until the rawness is cooked out, but the roux is still blond. About 2 - 3 minutes.
Pour in the chicken stock slowly, stirring constantly. Then pour in the milk slowly, stirring constantly over medium high heat until the mixture just comes to a boil and begins to thicken. Reduce heat and continue to simmer sauce for 5 – 10 minutes. Set aside.
Place chicken and vegetables, including the Wildfare Freeze Dried Green Peas and Sweet Corn, into the bottom crust. Smooth to achieve even distribution of all the ingredients. Pour the hot mixture over the top.
Cover with top crust, seal and crimp the edges, and cut slits in the top to allow steam to escape.
Bake in the preheated oven until the top crust is golden brown and the filling is bubbly. About 25 – 35 minutes.

Allow to cool for at least 10 minutes before serving. A simple green or garden salad completes this healthy and hearty meal.
Freeze Dried
Green Peas
Our freeze-dried peas are deliciously uncomplicated. Simply put, this product is 100% pure peas with no sugar added.
Freeze Dried
Sweet Corn
When fresh vegetables are out of season, freeze-dried vegetables are always in season.

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