Nikki's Chicken Pot Pie

Here's an amazing recipe from my wife Nikki. This recipe is originally from a restraunt in Madison, WI and it is a hit at our house! Make this recipe as natural and organic as you can and you will reep even more benefits. If you can get raw grass fed dairy and organic pie crust (preferrably spelt), you've truly created a wholefood dish that will not disappoint!

CHICKEN POT PIE

Ingredients

3 tbsp olive oil
2 pounds chicken breast
1 medium carrot diced
4 celery stalks diced
1 large onion diced
1 tbsp minced garlic
2 tbsp chicken soup base
1 tbsp dried thyme
2 tsp oregano
1 tsp basil
1 tsp dried rubbed sage
1 tsp parsley
1 1/2 tsp salt
1/4 tsp pepper
1/4 flour
2 cups half and half
2 cups heavy cream
2 cups water
1 large potato diced
1 cup corn
4 pie crusts


Instructions

Heat oil in stockpot. Add chicken and saute. Remove chicken and cool. Once cooled shred chicken and set aside. Add carrots, celery, onion, and garlic to stockpot. Saute until tender. Add soup base and seasonings. Cook until fragrant (about 1 minute). Add flour and cook 5 minutes, stirring often. Add half and half, cream, water, potato, and corn. Cook until potato is fork tender. Return chicken to the mixture and cook 5 more minutes. Preheat oven to 350 degrees. Pour mixture into crust. Cover with 2nd crust. Bake in oven for 45 minutes to 1 hour.

Note: This recipe makes 2 pies. You can always make one pie and freeze the rest. You can also double the amount of veggies in the pie, if you like a lot of veggies. Another thing I do when running short on time, is to use a rotisserie chicken instead of sauteing my own.