Chicken Pot Pie & Homemade Tortillas — Meal Prep
This is part of my Sunday series, Meal Prep. Each post I’ll share how we’re gearing up for the week, with tips and tricks for making the local life work. This post contains referral links.
Second week of cooking local food! This is a big deal! We’re starting meal planning for real. (Huge joy dance) I use two Knock Knock pads for my meal planning, the What To Eat pad, and the All Out Of pad. They were both really bare last week. I bought pretty much nothing at the grocery store, and I felt so uncomfortable planning based on ingredients instead of planning food and then buying ingredients like I was used to.
But this week, I’ve got food and ideas for what to do with it! What a great feeling.
Chicken Pot Pie with Bossy Baker Crust
First we make the crust. We’re going to cut six tablespoons of Happy Cow butter into small cubes and place them in a bowl. Then we’ll put in 3/4 cup of flour.
I’m using King Arthur White Whole Wheat because King Arthur has excellent practices and I’ve heard a lot of their wheat is grown on the East Coast, which is cool. I plan to pick up Carolina Ground flour for our household like I do for my business on my next trip to Asheville, NC. Don’t worry. I’ll tell you all about them.
Use your fingers to rub the butter into the flour. Do this until your butter and flour look sandy with pea-sized chunks of butter, like this.
Get a few tablespoons of cold water in a measuring cup and drizzle a little in. Squeeze the dough together with your hands. If it doesn’t hold together, drizzle a little more in.
Form the dough into a disc and refrigerate until you need it.
Preheat your oven to 350º Fahrenheit. Look through your fridge and gather some vegetables that you want to use up, think would taste good together, like the look of, or just plain have. Onions, carrots, celery, and garlic will form a round, savory flavor base. I had leftover celery and baby carrots, a local sweet potato and an onion. And some unpictured garlic.
Chop them all up into a size you don’t mind having in your mouth.
Sauté your veggies in olive oil over medium heat until the onions get soft.
Stir in about a cup of chopped or shredded cooked chicken, some of your glorious chicken stock (about 1/4 to 1/2 cup) and some flour. (Check out our post on cooking a whole chicken and stock!) Use two tablespoons of flour if you’d like your pie more soupy or 1/4 cup if you’d like it to be a little thicker. Cook the mixture on medium for a little longer, letting the broth thicken. Add more broth or flour if you feel you need to.
When you think the mixture has a good stew-like look to it, pour it into a pie dish. Set it aside.
Take your dough disc out of the fridge and cover it in flour on both sides. Use more than you think you need. Trust me.
Using a rolling pin and trying to be both gentle and firm at the same time while also sending a prayer up to the dough gods, start to flatten your disk with quick strokes.
Once it starts to flatten out, rotate it 45 degrees after each pass with your rolling pin. Pick it up and add more flour underneath and on top if it starts sticking.
Once it gets about 12 inches or more in diameter, it’s time to put it on top of the pie! We liked this chicken pot pie with just one crust on top, but you can certainly double the crust recipe and make it a double crust chicken pot pie.
Crimp the edge all around with your fingers (or a fork, sure, fine). Then poke holes in the top to vent steam. Brush the top with Happy Cow whole milk like I did, or cream or an egg, to get a nice golden brown look once baked.
Bake for 30 minutes, or until golden brown and bubbling.
Oh, and enjoy, of course!
As well as mastering proper meal planning, we also tackled various forms of bread this week. I used to buy sooo many types of bread from the store. Sandwich bread, baguettes, tortillas, pitas, rolls. So we’re learning to make these things out of our great local (or local to somewhere) ingredients instead. I’m still testing sandwich bread recipes to find a favorite.
I made these delicious pitas, and we’re going to make tortillas together. Here’s the recipe:
Adapted from Yummy Healthy Easy
Whisk these ingredients together with a fork till smooth. Ladle about 1/4 cup of the batter onto a hot skillet over medium heat. Use the back of the ladle to smooth the liquid into a large, flat, round circle. Let cook about a minute on one side before flipping to the other side and cooking for another minute. You’ll get between 8 and 12 tortillas depending on how much batter you use for each one.
Be sure to use your tortillas within two days. I recommend making chips out of any you don’t use! Just cut the tortillas into wedges, brush with lime juice and olive oil, and sprinkle with flaked salt. Then bake in a 400º oven until brown and crispy!
I hope you enjoyed meal prepping with me. Want to know how to make something for yourself? Write it in the comments and maybe we’ll learn it together!