21DSD Chicken Pot Pies
Chicken Pot Pie recipe found in the 21 Day Sugar Detox Cookbook, pg. 66.
When my husband and I were kids, pot pies from the freezer section of the grocery store were a big treat for dinner. In our separate family homes, we waited for those little pies to bake up in the oven, in the little aluminum pie tins they came in. Chicken, beef, or turkey, you’d get a few chunks of meat, a couple of peas, some carrot chunks, some well-baked crust and some doughy crust, and lots of gravy.
Now, let me admit that the first time I made these fabulous Chicken Pot Pies from the 21 Day Sugar Detox cookbook, I ended up with a tremendous mess. I followed directions, made 4 individual pies, and topped them with the crust. My crusts draped over the sides of the pie dishes. Into the hot oven they went. Within a few minutes, parts of the crust were dripping away from the pies and landing on the bottom of the oven, where they blackened and smoked. We finished the baking time with doors and windows open and fans running. Fortunately the pies were still yummy.
Since that experience, I have tweaked the recipe a bit. The biggest change I make is I form the pie crust dough into 6 crusts instead of 4, and I bake them separately on a parchment-lined baking sheet while the pies are baking. Doing this gets me crispy, buttery, delicious crusts with no mess.
To make the filling work for 6 pies instead of 4, I add more chicken to it. The recipe calls for 3 c chicken and suggests cooking 1 pound of chicken breasts to get that amount. I start with 1 ½ pounds of breasts. Other than that, and my general generosity with the vegetables, I follow the recipe. For this particular batch, I added a drop of Young Living Thyme Vitality essential oil along with the dried Thyme in the recipe. It was a tasty addition.
Homemade is Best!
Those childhood pot pies don’t hold a candle to these. Add the fact that these pies put a big check-mark in the healthy eating column. Try this recipe if you haven’t already. AND get your hands on some Thyme Vitality. It’s a versatile oil in the kitchen.