If I were to ask you what your favorite comfort food is, what would it be? Mine would be Chicken Pot Pie like my mother made.
Mom did not buy the individual tins of Chicken Pot Pie in the freezer section of the grocery store – but they are really cute and it is fun to have your own little pie! She made Chicken Pot Pie from scratch. And the crust, ohhh, it is so good!
If you are envious, don’t be! Keep reading and you too can have this comfort food on your own kitchen table for supper. You are not going to believe how easy it is. In fact, I normally make two large Chicken Pot Pie and have a couple of meals worth – I love having leftovers!
When John and I got married, I went through my mother’s recipe box and copied almost all the recipes she had. Chicken Pot Pie was one of them. Now, I make it for my children who don’t even know what those cute little individual pies from the frozen food section taste like! Poooor children – they are deprived – they only get the homemade version!
For some reason, even if I am not sick, Chicken Pot Pie is such a feel-good meal.
Maybe it just has to do with the good memories of my mother making it. Or possibly it is the taste of the chicken, vegetables and broth all mixed up. Maybe it is some of both – who knows.
Oh wait, I bet it has to do with the nutrition and good fats that the homemade chicken broth add! My body knows that not only is it good tasting, it is good for me. I’m smiling now because the question is answered – thanks for talking me through it!
As I talked about more in this post, there are lots of ways to cook chicken broth. Here’s a quick run-down of the process!
1. CROCK POT METHOD
Normally, I start with a whole chicken and place it in the crock pot, cover it with water and cook it on high for 4 hours (overnight) on high. In the morning, the crock pot has turned to warm and I remove the chicken from the water. Next, I separate the meat from the bones. If I am not using the meat, I freeze it. The bones are returned to the crock pot with the water the chicken was cooked in and 2 Tbsp of apple cider vinegar are added. Now comes the long cooking – I cook it on low for 24 hours.
I have reused bones when the first batch of broth gels very well – as long as the resulting broth will gel as it cools, you can reuse the bones for a rich broth.
2. STOCK POT METHOD
The above method can also be done in a heavy stock pot on the stove – bring the bones and water to a boil, reduce the heat to simmer and cook for 24 hours. This is one of the easiest ways to have a continuous supply of bone broth – add water as needed along with more bones, vinegar, vegetables and keep it going!
INGREDIENTS USED IN CHICKEN BONE BROTH OR CHICKEN STOCK
1. WHOLE RAW CHICKEN
This is my favorite way to make chicken bone broth! I start with a frozen whole chicken and place it in the crock pot (or stock pot if you prefer). You can see more details in the printable recipe below.
2. CHICKEN PARTS
For many, buying chicken parts like the legs or thighs is more economical. These can be put right into your crock pot or stock pot and continue with the recipe below.
3. ROASTED OR ROTISSERIE CHICKEN
Another way to make Chicken Bone Broth is to use a rotisserie chicken. Separate the meat from the bones. Use the bones for the following chicken bone broth recipes.
While the vegetables are not necessary to make a rich bone broth they do add extra flavor, as well as, nutrition. Even scraps can be used – carrot peelings, onion tops…
Mom’s Homemade Chicken Pot Pie recipe calls for two cups of cooked chicken and I like to start with a whole chicken and cook it covered with water in the crock pot overnight on high- this gives a lot of delicious homemade chicken broth. In the morning, it is ready to de-bone and get on with the Chicken Pot Pie recipe. I put the bones back in the crock pot, refill it with water and cook it for 24 hours on high to make a rich bone broth.
While whole wheat flour works well for the crust, I normally use a mix of whole wheat and unbleached white flour. The mixture tastes better to me and is a bit lighter but feel free to use what you want – both reeeeaaaaly taste good!
And of course, you can always make it healthier!
Whole Wheat Flour
The second step to make recipes healthier is to substitute the unbleached or white flour for whole wheat flour. This can make the finished product a bit heavier especially if the recipe is for a bread product. If in doubt, start with 1/2 unbleached and 1/2 whole wheat flour and increase the amount of whole wheat flour gradually.
Sprouted flour is another healthy option. It is easier to digest, and the sprouting process increases the nutrient content in the grain – vitamins C, B and carotene especially. The sprouting process also greatly decreases the phytic acid or antinutrient content of the grain. Phytic acid is present in the bran of all grains and seeds. For more information on phytic acid and how to neutralize it, see Proper Grain Preparation.
Gluten Free Flours
If you are gluten free, you can normally substitute a non-gluten baking mix cup for cup with the unbleached flour. If you are using coconut flour this is not the case. Coconut flour is very absorbent because it has more fiber than unbleached flour. This means that it will need more liquid added, as well as, more leavening (eggs, baking soda..) Again, trial and error may be needed to get the desired finished product.
Additionally, almond flour and other nut flours may be substituted cup for cup in recipes to provide a gluten free option. When substituting almond or nut flour, which makes for a heavier end product, be sure to increase the baking soda (or baking powder) 1/2 tsp per cup of almond/nut flour.
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
I love the comfort of this dish, especially using all homemade ingredients.
- 2 c. boned chicken
- 1 can cream of mushroom soup
- 1 1/2 c. chicken broth
- 16 oz frozen mixed vegetables
- Mix all the ingredients except for the crust and place in a greased 9 x 13 casserole.
- Melt the butter and mix crust ingredients well - it will be soupy - pour over chicken.
- Bake 45 minutes at 375 F until the crust is golden.
- Serve and enjoy!
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