This video below is particularly interesting, considering the juvenile rheumatoid arthritis in my family. This lady had 37 affected joints, an ankle replacement in her teen years, and more. She found a way to help herself and get off the myriad of drugs. Take a look!
I’ve noticed this year that depression and panic attacks get rough after eating a high ratio of gluten. It’s a known trigger for hypothyroidism, as well. Currently, I am eleven days gluten free, and, in a week or two, I will make another attempt at adding it back again. GRADUALLY this time!
The food sensitivity and autoimmune disease explosion these days is uncanny. Multiple industries seem designed to keep the mass populace sterile, sick, dependent, and ignorant about it all.
Everyone was so quiet during supper; it must have been good! Since I made this up on the fly, the following recipe has general, not necessarily accurate measurements. Use of personal judgement is encouraged.
2 Chicken Breasts, diced
1 bag mixed, diced vegetables
Dill, Salt, and pepper to taste
4 T. Butter
1/3 C. Flour
4 C. Milk
2 C. Flour
1 tsp. Salt
2/3 C. Butter
6 T. Cold Water
Fry the filling ingredients in the cast iron pan until chicken is cooked. Set aside in a bowl.
For the gravy, melt the butter in the pan until bubbly and whisk in the flour. Gradually add the milk and let bubble. Pour into the bowl of filling.
Combine all the crust ingredients and press into the bottom and sides of the cast iron pan, keeping back a palm-full of dough. Mix the chicken and gravy and dump into the crust. Roll out or hand press the remaining dough into shapes; place on top of the pie.
Bake @400*F till browned, around 20-30 minutes.
Need to skip the gluten and dairy?Almond flour, rice flour, almond milk, and coconut oil substitutes would taste good, too.
I hope you try out this Cast Iron Chicken Pot Pie. It’s so good you’ll want to skip the pre-packaged stuff from now on!