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February 26, 2011

I’m back! I have to say, this new, puree-free era of food and eating that Owen is dragging Mommy into kicking and screaming boldly entering has proved to be a bit of a challenge, both in general and certainly from a “Chowdownbaby” perspective. However, the following recipe will hopefully revive Chowdownbaby from it’s nearly defunct state. May I present to you……Almost-Completely-Organic-Chicken Pot Pie!

You need:
Pre-made pie crust (Sure, sure, you can make your own, using organic wheat flour and the like. Knock yourself out. Bu this mom has to draw the line somewhere.)
Organic, cooked chicken tenders–roughly 3/4 a pound
Organic, low sodium chicken broth–1 cup
1 bag organic mixed veggies (peas, carrots, corn and green beans)
1-2 tablespoons cornstarch
1 egg
Various herbs and spices

Place bottom pie crust into 9 inch (standard size) glass or aluminum pie pan. In a separate bowl, toss cooked, diced chicken (I baked mine in the oven for about 25 minutes prior, with some herbs and chicken broth) with the frozen veggies (no need to cook or thaw them.) Mix chicken broth and corn starch, then add that to the chicken veggie mix. Add all of that to the pan with the bottom pie crust. Now add the top pie crust, making sure to pinch the sides all around so that the pie is closed. (Poke a few holes into the top crust with a fork to vent.) Beat the egg and then brush that over the top of the pie crust; I’m not sure what the point of this is, exactly, but my mother always did it, and it will make it shiny and beautiful. Throw a few more herbs on top of the pie for extra color. Parsley and thyme are nice choices.

Bake for 35 minutes until the crust is golden brown. Also, make sure you actually share some with your child. Seriously, don’t eat the whole thing yourself, k?

PS: Here is a lovely picture of the one that I made!

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