Pot Pie is a wonderful southern comfort food. It is warm and creamy, salty with a slight sweetness in the crust, and satisfyingly filling.
When we were first married, my husband used to joke about wanting a chicken pot pie at the end of a long day of work...like making one was my wifely duty!
It sounded hard to make, but one day I decided to go for it, and found it surprisingly easy and delicious.
I’m constantly searching for recipes that are familiar to the American palate, and also incorporate Ayurvedic principles for postpartum diet - cooked, warm, moist, oily, sweet, rich.
During pregnancy, mamas are full of earth, water, and fire. Birth is a relatively sudden event that completely switches the embodied elements to air and space. Therefore, during the days and weeks after birth, it is most beneficial to bring earth, water and fire back to mamas through the food they eat.
Pot pie is warm, cooked, and moist; it is rich in protein and veggies; and the crust (grain) is earthy and grounding. Truly a comfort food...
1 package of mixed frozen veggies (carrots, peas, corn)
1/2c onion or mushrooms minced (optional - onion may make baby gassy)
4 T butter or ghee
1/3 c flour (rice is good for Gluten Free)
1 t salt
1/2 t pepper
1-2 c cooked and seasoned protein (chicken, beef, garbanzos, quorn)
1-2 c broth or milk
1/2 t sage (optional)
1 packaged of 2 frozen pie crusts (I like the rolled up ones so I can make it in my own dish), thawed.
For Gluten Free, you can buy crusts in the pan and flip one on top of the other.
1. Melt butter in large pan, add onion and cook until translucent
2. Stir in flour until well mixed and hot
3. Slowly add broth or milk until consistency is a thick stew.
5. Add salt, pepper and sage
6. Add frozen veggies and cook until softened/thawed
7. Add protein, and mix to combine
8. Put bottom crust in pie pan and pour in filling
9. Top with other crust, and prick with a fork in a fun design. I like hearts!
10. Bake at 425 degrees for 20 minutes.
11. Serve and enjoy!