This recipe is a mix of recipes. Originally a friend's mom from Mexico gave me the recipe and I changed it a bit. Then I found a recipe for crust and tweaked it. Voila! Out came the most lovely, comforting chicken pot pie.
1 cup of whole wheat flour
1 cup of all-purpose flour (I use King Arthur non-bromated)
1 stick of cold butter
1 teaspoon of salt
Put into food processor or Ninja. Pulse till crumbly.
Add ice cold water until firm dough.
Split into two lumps.
Line a greased deep dish pie pan. Add one flattened dough.
Boil 2 chicken breasts with 1/4 to 1/2 chopped onion.
Remove cooked chicken and pulse in food processor to chop.
Add 1 chopped sweet potato and 1 chopped regular potato, 2 chopped carrots, and a can of drained green beans to water that you boiled the onion and chicken in.
Boil until the vegetables are done.
Add 1 teaspoon of sage and 1 teaspoon of thyme.
Add salt and pepper to your taste.
Mix 2 Tablespoons of cornstarch with 1/4 cup of cold water to make a paste and then add it to the vegetables to thicken.
Then add chicken and stir filling.
Pour into pie shell.
Top with 4 pats of butter.
Top with remaining flattened dough.
Press edges with finger to make a scalloped edge. Punch top in 4 spots with a knife to allow air.
Bake at 400 degrees for 1 hour.
3 1/2 cups of nonbromated/unbleached flour
1 tsp. real salt
1/8 cup avocado oil or olive oil or your favorite oil for baking
1 1/4 cup of warm water and 1 packet of active yeast (set aside for 5 minutes with a touch of sucanat until bubbles slightly)
Set aside to rise with towel covering for 1 hour.
Set aside in bread pan for another half hour, covered.
Preheat oven to 450. Place in oven for 28 to 30 minutes at 350.
See Casi's tutorial below! (2010 - she was 3 years old)
By Michelle Gill