I love cooking and if I had a 24/7 self-cleaning kitchen, I would probably spend even more time in there. I love browsing recipes in books and online for creative ideas and different ways to cook. I rarely follow the recipes, but I love the inspiration involved. I can get lost in a cook book and completely forget that I should be starting dinner. The problem with recipe inspiration is it often makes our shopping list grow… and grow. Funny how that happens, right?
So I’ve been trying to be more creative with what we already have on hand in our bulk food storage. Chicken has been our primary meat protein for the last several months. It’s cheaper, versatile and easy to work with. It can just get a bit boring without changing it up a bit.
When I picked up my box of chicken breast from Zaycon Fresh, my original plan was to make a chicken taco, but we’ve been eating so many tacos lately that I sat down and flipped through some cook books. I decided to challenge myself. Whatever I was going to make, I needed to make sure I was stretching the chicken (not making meat alone the primary dish) and had to use ingredients I already had on hand. After flipping through a few cook books, I landed on a chicken pot pie.
Pot pies are really quite awesome. They take minimal ingredients for the crust and require the veggies you have on hand. You can’t go wrong, really… well, I guess you could go wrong by adding something really weird, but we’re talking about carrots, peas, corn, green beans, onion, broccoli, etc. I didn’t have all those on hand so I stuck to with what I did which were onion, corn, peas and carrots.
Let me interject here for a minute and talk about Zaycon Fresh. Yes, they provided the chicken used in this recipe, but I want to point out some things that I appreciate about the company. Everyone has difference experiences, but my experience with the company has been positive. First, if you’ve followed on Facebook and instagram, you’ll know that we’ve been doing some house renovations and our home has been torn up. I was so worried I’d miss my pick up date with all that has been going on that I set a notice on my phone, however, Zaycon sent me a reminder just a day or two prior to my event.
Secondly, as a mom of 5, the last thing I really want to do is to unload all 5 kiddos when picking something up or grocery shopping. Zaycon Fresh has it down pat for getting you your box of chicken without leaving your car. I was amazed. I pulled up behind 3 or 4 cars and was on my way home in about 5 minutes or less. If you’re looking for a good price on fresh, high quality chicken, check and see if Zaycon Fresh has an event near you. I will say the only down fall is if you do not want to buy bulk chicken as they only sell in 40 lb boxes. For a large family like us, we prefer bulk so I appreciate the size. If you don’t want to buy 40 lbs, but want to get in on the deal anyway, see about going in with a friend or two. I really don’t think you’ll regret it once you see how tender, thick and fresh the chicken is.
Back to the pot pie… but first, we’re going to marinate those wonderfully thick chicken breasts.
- 1/2 c. lemon juice
- 3/4 c. olive oil
- 2 garlic cloves, diced
- 1/4 c. rice vinegar
- 1/2 salt
- 1 teaspoon sugar or other sweetener
- 1 teaspoon basil
- 1 teaspoon thyme
Toss all ingredients into a container or save a step and add everything to a gallon size resealable bag and mix. Lay your 4 chicken breasts inside the bag and let it marinade for at least an hour (I let mine marinade for 3 hours because I actually remembered in time).
Remove chicken from fridge, dice it up and cook thoroughly. Drain and add to your prepared veggies.
Don’t they look yummy? I have to say, I’ve never seen such large chicken breasts before. I wasn’t sure I’d be able to fit all four in the bag but they did… barely. Don’t forget to stick them back in the fridge while they marinate. You don’t want them going bad.
While the chicken is marinating, make your pie crust if you’re making it from scratch since pie crusts typically need to chill before rolling out.
It’s time to prepare your veggies. Partially steam carrots if you’re using fresh. Once your chicken has marinated, dice it up and cook it. Drain after cooking because you don’t want the liquid making your pie crust gummy. Add readied veggies and cooked chicken to a large bowl and prepare the sauce.
- 4 pie crusts, homemade or pre-made
- 2 cups frozen corn
- 2 cups frozen peas
- 1 onion, chopped
- 6 carrots, partially steamed and diced
- 4 large Zaycon chicken breasts, marinated
- 2/3 cups butter
- 2/3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 1/3 cups milk
- Marinate chicken for 1+ hours. If making pie dough from scratch, start on that.
- Preheat oven to 425 degrees.
- Add peas and corn to a large bowl. Clean and dice carrots, partially steaming them. Add to large bowl.
- Dice and cook chicken. Add to large bowl of veggies.
- In a large sauce pan, melt butter over low to medium heat. Add flour, salt and pepper while stirring constantly until mixture is bubbly. Remove from the heat, add in broth and milk. While constantly stirring, bring mixture to boiling. Remove from heat and pour over veggies and chicken. Mix thoroughly.
- Prepare your pie dishes by lining with rolled out pie crust. Divide the chicken mixture between the two pie dishes.
- Cover with remaining crusts and crimp the edges together. Bake for approximately 35 minutes or until it starts to golden and bubble.