MONDAY MUNCHIES | HEARTY CHICKEN POT PIE & COOKING WITH LITTLES

For just the recipe and no pictures to help illustrate, or if you’re lame and don’t want to see the mama toddler fun we had 😉 then scroll alllll the way to the bottom.  Otherwise, I’ve sectioned off the steps with pictures to illustrate as well.


I’m bringing back my “Monday Munchies” posts.  Every Monday I’m going to share my favorite recipes.  From healthy to comfort foods, from desserts to fully raw.  Just all the foods I love to eat.

The ultimate Comfort Food

Is there anything better or more tummy satisfying than a full size, hearty chicken pot pie?!  And once you’ve tasted homemade, there is NO going back to those $2 microwave sodium packed ones I lived off of in college 😉  Whiiiich up to a couple days ago I was still a $2 pot pie goer.

My lil sis is in town (if you follow my insta @joiworwood then you’ve seen our fun over the past couple weeks) and she was like “we need to make a pot pie!”  I like venturing out with new recipes, we took bits and pieces from various recipes (thank you PINTEREST!) and came up with this little beauty.

Risk your sanity & happiness of all those around you…or cave and let the little ones help.

ahhhh little kiddos and cooking.  Equals a big unnecessary mess 9 out of 10.  But I learned a valuable lesson from my sister in law.
On our family trip to Jackson, after family photos, I look over to see Kylie sitting on the ground  sifting the dirt through her hands, piling it on her legs and clothes, and everywhere else.  My first thoughts were “NO! now I have to wash those.  You’ll get dirt in the car!”  I moved to set things in order when Sarah (my sis) motioned for me to wait because she was catching the whole thing on her phone.  When I stopped I took it all in a  second time I realized how cute it really was.  Instead of bringing the handfuls of dirt to her feet, Kylie would bring her foot up to her handful of dirt lol.  Sarah finished and apologized for stopping me, she just wanted to catch that moment.  I wasn’t upset at all anymore.  If you look at a moment from a different perspective, suddenly it’s a tender memory rather than tainted with anger, hurt and sadness.
That went on a little longer than planned, but point being, in perfectly fine to sometimes let the little kids help cook and to let them be kids while at it.  I’ve had this theory since I was a teenager.  Kids are always asking to let, and constantly being shut down by adults because they are too little to do things the way we want.  Well they don’t realize they aren’t capable yet, they’re just doing the best they can.  And if they keep being rejected and told their help is unwanted by the time they’re are big enough and we want their help…..good luck, they aren’t going to want to go down that memory lane of being rejected and yelled at.

THE PIE RECIPE

*We doubled the recipe, I’m listing the ingredients for ONE pie.
DISCLAIMER- this recipe may seem overwhelming with all the instructions but it’s really not complicated.

CRUST DOUGH

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup chilled butter, cut into cubes
  • 1/2 cup cold buttermilk (you can make by adding 1 Tbl vinegar or lemon juice to 1 c milk)
  • 1-2 tablespoons cold water

1-) Combine the flour+sugar+salt + butter into a large bowl.  Either using a pastry knife or hands (like we did ;)= much more fun) Mash together until the butter is combined with flour.  Should be crumbly.
Put in the freezer for a 3 minutes—to chill the butter again

2-) remove from freezer and add the buttermilk, you can mix with a spoon or your hands.  We of course used our hands.  Continue until the dough pulls away from sides of bowl and can be formed into a ball.  If it’s too dry and falling apart add cold water 1 tbl at a time.  *the dough should not be as moist as cookie dough, but should definitely be able to hold some sort of ball shape.

3-) separate dough into 2 balls and wrap in plastic wrap and put in the fridge for 5-10 minutes

4-) remove dough from fridge and flatten into  discs with hands, then roll out with rolling pin to 1/4 inch thick, place one of the flatten dough circles into pie pan.



 

FILLING

*all amounts vary on what you prefer

  • 1/4 cup butter
  • 1/z chopped yellow onion
  • 3 medium chopped carrots
  • 2-3 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1  3/4 cups chicken broth or 1 3/4 c water + add chicken bouillon (2 tsp)
  • 1/2 cup whole milk
  • 3 cups shredded chicken, cooked
  • 1 cup frozen peas
  • 1/2 can corn, can or fresh

1-) heat butter in saucepan over medium heat.  Once melted add chopped onion, carrots, celery + garlic, stirring occasionally.  Cook until veggies are tender and onions are slightly translucent.

2-) Whisk in broth, pepper, thyme, milk +flour until combined and mixture is thick and smooth.  Move to large bowl and add corn, peas + chicken.



 

FINAL DIRECTIONS

1-) after pie pan is filled, cover with the other thin circle of dough and tear off any access dough, then pinch the two layer of dough together.  You can make a cute fan pattern like most pies have, I attemted it but I can still use some practice lol.

2-) Then whisk one egg with 1/2 tsp water for egg wash.  Brush lightly over top pie crust.  Using a knife cut slits-also can be a cute pattern-in top of pie to ventilate.

3-) BAKE at 400F for 45 minutes.


THE PIE RECIPE

*We doubled the recipe, I’m listing the ingredients for ONE pie.
DISCLAIMER- this recipe may seem overwhelming with all the instructions but it’s really not complicated.

CRUST DOUGH

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup chilled butter, cut into cubes
  • 1/2 cup cold buttermilk (you can make by adding 1 Tbl vinegar or lemon juice to 1 c milk)
  • 1-2 tablespoons cold water

1-) Combine the flour+sugar+salt + butter into a large bowl.  Either using a pastry knife or hands (like we did ;)= much more fun) Mash together until the butter is combined with flour.  Should be crumbly.
Put in the freezer for a 3 minutes—to chill the butter again

2-) remove from freezer and add the buttermilk, you can mix with a spoon or your hands.  We of course used our hands.  Continue until the dough pulls away from sides of bowl and can be formed into a ball.  If it’s too dry and falling apart add cold water 1 tbl at a time.  *the dough should not be as moist as cookie dough, but should definitely be able to hold some sort of ball shape.

3-) separate dough into 2 balls and wrap in plastic wrap and put in the fridge for 5-10 minutes

4-) remove dough from fridge and flatten into  discs with hands, then roll out with rolling pin to 1/4 inch thick, place one of the flatten dough circles into pie pan.

FILLING

*all amounts vary on what you prefer

  • 1/4 cup butter
  • 1/z chopped yellow onion
  • 3 medium chopped carrots
  • 2-3 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1  3/4 cups chicken broth or 1 3/4 c water + add chicken bouillon (2 tsp)
  • 1/2 cup whole milk
  • 3 cups shredded chicken, cooked
  • 1 cup frozen peas
  • 1/2 can corn, can or fresh

1-) heat butter in saucepan over medium heat.  Once melted add chopped onion, carrots, celery + garlic, stirring occasionally.  Cook until veggies are tender and onions are slightly translucent.

2-) Whisk in broth, pepper, thyme, milk +flour until combined and mixture is thick and smooth.  Move to large bowl and add corn, peas + chicken.

FINAL DIRECTIONS

1-) after pie pan is filled, cover with the other thin circle of dough and tear off any access dough, then pinch the two layer of dough together.  You can make a cute fan pattern like most pies have, I attemted it but I can still use some practice lol.

2-) Then whisk one egg with 1/2 tsp water for egg wash.  Brush lightly over top pie crust.  Using a knife cut slits-also can be a cute pattern-in top of pie to ventilate.

3-) BAKE at 400F for 45 minutes.

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