CHICKEN POT PIE

Courtesy of Kookoolan Farms, Yamhill, Oregon

kookoolan@gmail.com

This comfort food chicken recipe takes advantage of early summer vegetables you’re likely to find in this week’s farmer’s markets.

• 1 Kookoolan Farms chicken, meat cut from the bone and cubed
• 1 cup sliced carrots
• 1 cup fresh or frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth (or 2 Tbsp Kookoolan Farms demiglace plus water to make 1 ¾ cups)
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts (Marie Calendar’s is a particularly good brand)

DIRECTIONS

1.       Preheat oven to 425 degrees F (220 degrees C.)

2.       In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3.       In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.       Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.       Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

 

CHRISSIE MANION ZAERPOOR

KOOKOOLAN FARMS

15713 Highway 47

Yamhill, Oregon  97148

 

Kookoolan farms

Is a small, grass-based transitional organic farm, focusing on animal products. All our animals live on pasture and eat primarily grass with local, natural grain and dairy supplemental feeds.