Chicken Pot Pie with Whole Wheat Crust


This is a very standard recipe, and a successful one.  The crust could use a bit more flavor, so if I make this again I’ll up the salt and maybe adjust the flour ratio so there’s more whole wheat in there.  (And definitely make it with olive oil – canola is just bland.)

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The filling:

  • meat from 1 rotisserie chicken, off the bone and diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 tbsp dried Italian herbs (or any herb blend of your choice – my favorite chicken pot pie recipe uses tarragon for a French angle)
  • salt & pepper
  • olive & veg oil
  • 1/3 cup flour
  • 1 cup milk
  • 2 cups chicken stock

Saute aromatics in oil 4-5 minutes or until softened.  Season with salt & pepper.  Add Italian herbs as well.  Add flour, stir until flour is no longer visible.  Cook another minute or so – do not let it get too brown.  Slowly add liquids, whisking to thoroughly incorporate flour.  Let simmer 15 minutes or until thickened.  Add chicken, remove from heat.

Preheat oven to 350.

Crust:

  • 1 cup whole wheat flour
  • 3 cups AP flour
  • 1/2 cup milk or water (ice cold)
  • 1 cup oil (recipe says canola, I used a combination of canola and olive)
  • 1 tbsp salt

Whisk together flours and salt in a large bowl.  Add liquids all at once and stir gently with a fork until the mixture just comes together.  Divide into two halves and roll into 2 12-inch rounds between 2 sheets of wax or parchment paper.

Lay 1 round into the bottom of a large pie pan.  Prick with a fork and bake 5 minutes.  Spoon chicken mixture into the pan, top with the other crust.  Crimp around edges so the pie does not leak.  Cut slits in the top crust with a knife to let steam escape.  Brush with egg wash and bake for 30 minutes or until golden brown and delicious.

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