Clean & Easy Chicken Pot Pie

The original recipe came out of a cookbook I purchased from a Junior League function, called "Georgia on My Menu, A Medley of Southern Hits", copyrighted in 1993.

I have used the recipe many times in the past, but over the last decade we have cut out highly processed foods with all the preservatives and chemicals as much as possible. So, I will share the original recipe , but also share my changes, and how I made this clean.

In the cookbook, it's on page 325 and was submitted by Jane Waters Stoddard entitled "Easy Chicken Pot Pie".

The recipe calls for a can of cream of chicken soup. Since that stuff is full of MSG, I made my own. Here's how: **

I melted about 3T grass fed butter in a large skillet

then I added about 1/2 c (I use Arrowhead Mills, but you could use King Arthur organic, Jovial organic, Simply Organic, Bob's) flour

I stirred it around with a wooden spoon 2-3 minutes or so in the melted butter

then I poured in about 2c Pacific Brand organic chicken broth, whisking well for clumps

then I poured in 1c whole milk, I use the A2 brand unless I have some from a local farm, whisking well for clumps

then I add 1/2 t salt, 1/2 t pepper, 1/4 t onion powder, 1/4 t garlic powder

continue to whisk until thickened

remove from heat and allow to cool while you prepare the rest of the pie

Easy Chicken Pot Pie from recipe book:

Filling:

1 (3lb) chicken, cooked, skinned, boned, and cubed (I used organic boneless skinless breasts. I cubed them and boiled them in a pot, then drained the water off)

1 (10.75 oz) can cream of chicken soup ** (I used what I made instead)

3 cups chicken broth (Pacific Brand)

1 (16 oz) can peas and carrots, drained (I used Simply Organic frozen peas & carrots)

salt and pepper, to taste

Crust:

3/4 cup melted butter (grass-fed)

1 1/2 cups milk, (whole, A2)

1 1/2 t baking powder (aluminum free)

1 1/2 cups self-rising flour (Arrowhead Mills)

Preheat oven to 425. Combine filling ingredients and place in 9x13 greased (I used avocado oil spray) baking dish. Mix crust ingredients and pour over chicken mixture. Do not stir. Bake in preheated oven 45-60 minutes or until crust rises and browns.

Recipe says it yields 8 servings, but probably more like six large servings.

I forgot to take a picture when I spooned it out, but it looked great!