Through the Cooking Glass

Here’s my developing pot pie recipe. This is the second time I’ve made it and I’ve added a few tweaks.

I used a 9×13 inch glass pan. I quartered a couple handfuls of small red potatoes – enough to mostly cover the bottom. I browned about 1lb of chicken meat in olive oil and cut into pieces with my Cutco scissors into the pan. I added a 9 ounce package of frozen peas, a bunch of baby carrots, and half of a large onion (I usually use frozen pearl onions but didn’t have any on hand).

I ground black pepper over the top, sprinkled on some dry thyme, and dried minced garlic (yes, I know I should have used fresh, but I was lazy).

I used a quart of my chicken stock cooked in a pan wisked with 6 tablespoons of arrowroot powder. I added 1 cup of milk toward the end when it was starting to get thick. I added 1 tablespoon of Eden sea salt.

I used 1 recipe of yogurt dough from Nourishing Traditions made with my home ground soft white wheat.

I baked this at 350 degrees for 90 minutes. I left tin foil over it for the first 45 minutes (the crust got overcooked on my first attempt).

This pie turned out fairly well. I think either I need to thicken it more, or put more holes in the crust and put the tinfoil on toward the end. The juice, which thickened before baking, got rather juicy during cooking. Maybe with more ventilation it would stay thicker. The leftovers were actually better than the first time because the juice thickened up. Sue Gregg actually suggests using brown rice flour as a thickener. I may try that next time instead of the arrowroot powder.

It’s yummy stuff. I’ll make it again.