Chicken Not Pie

"Chicken Not Pie on Hot Buttered Spelt Bread"

Serves: 16-20
Difficulty Level: Medium
Cooking Time: 6 Hours 
Method: Slow Cooker & Stove Top

This could be simplified by putting all ingredients into one crock pot, but my crock pot was not big enough. Hence the multi-step process:

Ingredients:

• 1pkg boneless chicken thighs
• 2 pkgs boneless chicken breasts
• water
• 1 lg pkg tiny tender frozen peas
• 8-10 red potatoes
• 2 Vidalia onions
• 2lb bag of organic carrots
• 6 celery stalks
• 1 stick of butter
• 8 sodium-free/MSG-free chicken boullion (individual pkgs or cubes)
• ¾ cup or more of GMO-free Cornstarch
• 3 TBSP *Real salt (use less salt if you are using conventional iodized table salt)
• 1 tsp black pepper
• 3-5 large Bay leaves

1.  In crock pot place 2 cups of water, 2 packages of boneless chicken thighs (whole) and 2 packages of boneless chicken breast (whole).  Layer them between 8 chopped red potatoes (with skins) and 1 package of frozen tender tiny peas.  Let cook on high for 4-6 hours.

2.  Meanwhile in large stock pot saute 2 large Vidalia onions (chopped small), 6 stalks of celery (chopped small) in 1 stick of butter on med/low.  When soft, add 2 lbs of organic carrots chopped small  (washed, but leave skins on). Add 2 cups of water.  Simmer on Medium for 3-5 minutes.  Turn off heat.  Cover and let sit for 4 hours.

3.  When crock pot is finished cooking, remove meat and place on cutting board to cool.

4.  Meanwhile, in large stock pot, add crock pot veggies to stock pot veggies.  Add enough water to generously cover all veggies.  Add 3 TBS real salt, 1 tsp black pepper, 8 sodium/MSG-free chicken bouillon cubes or packets, and 3-5 large Bay leaves.  Stir well.  Simmer on low until carrots finish cooking through (½ hour to 1 hour-ish).

5.  Chicken should be cook enough to handle by now.  Using your fork and hand, pull chicken apart into chunks.  Set aside for later.

6.  Take ¾  cup of cornstarch (GMO-free is best) and place in small mixing bowl.  Mix in enough cold water to dissolve cornstarch.  Pour into hot veggie and broth in stock pot  until it reaches a thickness of chicken pot pie filling (adding  additional  cornstarch/water mixture if needed).  Taste and adjust salt/pepper seasoning.  Turn off heat until ready to serve.

7.  15 minutes before you are ready to serve, warm soupy mixture up again and  toss in chicken chunks.  You don't want to do this too far in advance because the chicken is very tender and will shred in your filling, almost disappearing into find strands.  This would make a mushy, yucky mess.

8.  Remove Bay leaves, and serve over hot buttered bread or hot buttered  biscuits, substituting for the crust in chicken pot pie.

* Real salt is a brand of salt that comes from rock salt in Utah.  It is less “salty” than conventional  salt.