I’m not a vegetarian anymore. There, I said it.
I slowly started reintroducing meat (still mostly chicken) into my diet nearly 9 months ago with a farmer friend’s lovingly raised and harvested chicken. I wrote about why I began considering eating meat again in this surprisingly popular post of mine written late last fall. I’m still new to this meat-eating world and am always open to evaluating how my food choices impact the broader picture of the environment, animals, other human beings, and health in general. I’ve recently begun thinking about the ultimate sustainable, ethical way of eating meat: hunting and trapping. But I digress; more on that later.
Until I made these mini chicken pot pies, my husband was the one to cook the chicken (slash all meat). I have been cooking vegetarian for so many years now (8, to be exact) and it has really been the only way I’ve cooked – well, at least – in my life. So trying to figure out how to cook meat that has rules and risks and rawness to consider was beyond me. But, I figured now was the time to take on this feat if I was really going to be an omnivore.
Chicken pot pies conjure a feeling of comfort, home, and nourishment. For many, a pot pie comes out of a cardboard box and plastic lining. Not only are these pot pies not very healthy or economical, they are no fun! Making your own mini pot pies (in cute muffin shapes!) is so fun and rewarding, and it is easy, y’all. Oh, and so tasty. And healthy because you can put meat in it that you know is from somewhere and someone good. I think intimidation enters the picture as soon as we hear the word “pie” ; thinking we have to make fancy, flaky crusts and cute cut-out shapes. But stay with me here, let’s get to pot-pieing . . .
1 cup carrots, diced
1/2 cup parsnips, diced
1 delicata squash, diced
1 red potato, diced
1/2-1 onion, diced
2 cloves garlic, diced
1-2 sprigs fresh parsley, diced
Salt & pepper, to taste
1 cup roasted organic chicken, shredded
1 cup organic chicken broth
1 large cantaloupe-sized ball of this dough (see MASTER RECIPE toward top of post)
1.) Tear off a cantaloupe-sized ball of this dough, place in loosely covered container or bowl and let rise at room temperature for 1 hour.
2.) After dough has risen and once filling is nearly ready (see below), line cups of muffin pan with a thin layer of dough, covering the bottom and sides of each cup.
**This should fill about 18 (1.5 muffin pans) muffin cups with dough and potentially more**
1.) Heat oven to 425.
2.) Dice all veggies as the ingredients specify – but half the delicata squash for now; dicing will come in later.
3.) Sauté all veggies but squash in pan with olive oil on low for 10-15 min. Meanwhile, place halved squash on baking pan, sprinkle with olive oil, and put in oven for 10-15 minutes or until softened.
4.) Once all vegetables are softened, combine them in bowl with chicken, broth, parsley, and salt & pepper.
5.) After muffin pan(s) is lined with risen dough (see above), scoop filling into each individual cup until full.
6.) Place in oven for 25 minutes, or until dough is a golden brown and cooked all the way through.
Makes 18-24 mini chicken pot pies