Here is Ray’s Favorite Chicken Pot Pie. There are many ways to make it with ingredients, but there is only one way to make food – slowly and with lots of love.
Please note you see no microwave in our Heidi Haus kitchen. Our kitchen is in our home, and not on a rocket. I ain’t mad at microwaves, but they belong on rockets. The key to slow food is loving, laughing, and taking the time to cook properly. So here goes to all my Slow Food cooks out there:
A dollop of olive oil
2 celery stalks, minced
The more fresh garlic cloves the merrier, minced
Sautée these over low heat in a Lodge iron Dutch Oven available at WalMart
4 boneless skinless chicken thighs (or use the pickins’ from your deli rotisserie chicken)
4 Bay leaves
A few good shakes of garlic powder, poultry seasoning, and cracked red pepper
1/4 cup chicken broth
Add to pot with seasoning, celery, & garlic and cook on low heat for 20 minutes
8 ounce package of frozen mixed vegetables (Cranky Yankee favorite is green peas, green beans, corn, carrots)
Chicken gravy – either homemade or from package
Homemade – whisk chicken broth & drippings with a bit of Argo brand corn starch & garlic powder over low heat until it forms a roux
Or buy the gravy packets and make according to directions
Make a homemade pie crust or buy Pillsbury pie crusts in the refrigerated section of your local grocery store
I will not yet give my recipe for homemade pie crust online, as it could ruin diplomatic relations with my culinary mentors. I am counting on you to make this right. Hint: take it slow and research.
Combine frozen vegetables with chicken, celery & garlic and cook until veggies are thawed.
Add in gravy, then mix before pouring into pie shell. Bake for 45 minutes in pre-heated oven at 350 degrees.
This delicious comfort food creates the visual men crave, the conversation women appreciate, and the nutrition children and the entire family need & will love.
Try it at home and tell me how your Hero loved this Chicken Pot Pie.
#VetSafe #supercozy #TeamUSA #CrankyYankee