Chicken Pot Pie, the Moonmooring way. Well one of the ways anyway! Highly aromatic with fresh Rosemary, sage, turmeric root, garlic, and celery and onions.
But not just any old chicken pot pie.
The first thing to do is pour about 2 cups of chicken broth (which I made yesterday, along with the simmered chicken) in a medium saucepan. Stir in 2 Tbls. organic cornstarch and cook till thick and bubbly. Lower heat to lowest setting and set aside. I wish I had taken a photo of the sauce but didn’t. So sorry!
I ran across fresh turmeric root at Mama Jeans in Springfield last week. I’ve never seen it in any stores in my neck of the woods so was delighted. It has a pungent earthy aroma and is a beautiful orange color.
I used a deep ten inch pie plate for the Chicken Pot Pie today. Cut up your vegetables and chicken and place them in the pie plate as a way to measure the right amount of ingredients.
This morning I made pie…
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