Because I Have So Much Time On My Hands... Chicken Pot Pie/Chicken With Dumplings

I'd say I'm back, but with the arrival of boy #2 (oh yeah, I had another baby... surprise!), I doubt if I will keep up with the blogging.  What I AM doing is really trying to share all the half written recipes I've saved here, since I need them on the blog and easy to access instead of this half written draft limbo.  So, you're welcome I guess?

Anyways, this is DELICIOUS and fairly easy, although some time is required to prep things.  I have been doing the chopping and laying out of ingredients in the morning, first round of cooking during naptime, and finishing it off before heading out to get my older son in the afternoon.  Read here: I am doing the crock pot version of this since I don't have 1 hour to devote to standing in front of the oven without someone crying or pulling at my pants.

However, in simpler times the oven version was my favorite (with a Pillsbury crust of course), so whichever you choose you cannot go wrong.

Chicken Pot Pie/Chicken With Dumplings (Crock pot or Oven)

Filling

• 2-3 cups shredded or chopped roasted chicken (depends how much you want in filling, read at very bottom for how to cook in crockpot)
• 1 cup chicken stock, with 1 tbsp cornstarch mixed in
• 1/2 cup coconut milk (or all coconut milk if no stock present)
• 3 stalks celery, sliced (1 cup)
• 6 small carrots, cleaned and diced (1 cup)
• 1/2 medium onion, peeled and chopped (1/2 cup)
• 4 ounces mushrooms, cleaned and chopped
• 1/2 bag frozen peas, thawed
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• sea salt and ground pepper to taste

GF Crust (or use store bought)

• 1 1/2 cups blanched almond flour
• 2 Tbsp chilled grass-fed butter
• 1 egg
• 1/2 tsp salt

Cook or shred or chop the chicken.  If you are doing the crock pot version of this meal, place your chicken breasts in the crock pot just covered with water.  Add salt, pepper, and a little thyme.  Cook on low for 3 hours, then set liquid aside (can use as your stock) and chop/shred breasts.  OR just buy a rotisserie and save yourself the hassle (this requires advance planning, which I am incapable of).

Once chicken is chopped, or while chicken is in crock pot... Warm oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender. (For spaced out version, this is the end of part one. Your kid is probably up from their nap. Turn off the stove and set pan aside with ingredients still in it.)

(For spaced out version, this happens after you've cooked and chopped your chicken) Add remaining spices, chicken, peas, coconut milk, and chicken stock (make sure you added the cornstarch to it) and bring to a boil. Reduce heat, and simmer to allow mixture to thicken.

When thickened to desired consistency, pour into casserole dish and cover with the GF** or regular crust.  Place crust of your choosing over top of chicken mixture and bake at 375 until crust is crispy, and filling is bubbling.

**If making GF crust... add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.  Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.

OR if you don't have time for that crust/cooking in the oven and using a timer sh*t...

Place your mixture in a crockpot on low for 1-2 hours... serve over biscuits of the coconut flour cheddar or almond meal variety (this one only take 90 seconds)!

The End.  Enjoy!

Oh. You wanted a picture?  Here's my kitchen after the first stage. Maybe I'll post more if my toddler lets me later tonight.