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.)


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.


  • 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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