Okay I know what you’re thinking……is chicken potpie really a healthy option? Sure it provides comfort and memories from childhood perhaps but is it actually good for me? Well, let me assure you, this is not the TV-dinner potpie of your youth. I know the one. I used to eat them all the time when I was a kid…..and I loved them! This one however is not processed (or frozen), it uses real, fresh, high quality ingredients along with the possibility of substitutions. And best of all, it’s not that hard to make. I was intimidated for years to attempt my own potpie….really. I had downloaded lots of different recipes and never had the nerve to try one. When I finally did, I settled on this variation of a recipe I found from Eating Well, and was pleasantly surprised with how easy it actually was. Give it a try and let me know what you think. It quickly became a favorite in our house.
Homemade Chicken Potpie
Serves 6 
Ingredients
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1 lb boneless, skinless chicken breast (or turkey), diced
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1/2 large yellow onion, diced
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2 regular carrots, peeled and diced
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10 oz crimini mushrooms, halved (or quartered if larger)
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2 Tbsp olive oil
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2 1/2 cups chicken broth (or bone broth)
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1/4 cup cornstarch
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1 cup peas
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1/4 cup sour cream (or creme fraiche)
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1/4 tsp sea salt
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freshly ground black pepper, to taste
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1 pie crust (homemade or store bought); I like to use whole wheat, you can also choose a gluten-free or paleo-friendly crust
Directions
Step 1: Heat 1 Tbsp of oil in a large skillet or dutch oven over medium high heat. Brown the chicken and then transfer to a bowl. Step 2: Add the onions and carrots, cook, stirring, until tender; ~7 minutes. Transfer to a bowl. Step 3: Heat the 2nd Tbsp of oil and add the mushrooms, cook, stirring often, until browned and their liquid has evaporated; ~5-7 minutes. Step 4: Return the onions and carrots to the pan. Add 2 cups of broth and bring to a boil. Step 5: Reduce heat to a simmer. Mix the cornstarch with the remaining 1/2 cup broth. Add to the pan and stir until the sauce thickens. Step 6: Stir in chicken, peas, sour cream, salt, and pepper. Step 7: Transfer filling to a 2-quart baking (pie) dish. Cover with the pie crust; pinching along the sides. Step 8: Bake in a 400F (200C) oven for 30-35 minutes; until crust is golden and filling is bubbling. Serve with a beautiful green or kale salad. So yummy!! Are you a member of The Rustic Tribe? If not, join us and receive more recipes like this plus inspiration and anti-inflammatory real food strategies delivered straight to your Inbox every week.
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