Monday, March 5, 2012

Chicken Pot Pie

This is another ALMOST gluten free recipe. Instead of wheat flour I again used whole grain spelt flour. It seems to not effect me in the same ways as gluten: no bloating, water weight gain, or bingeing tendencies so far. I don't think I want to have TOO much spelt, but one recipe a week I think is fine.

This recipe is for two 9 inch pies - one with 2 crusts and a lighter one with one crust on top and none on the bottom.

Spelt Pie Crust Recipe
The recipe I used for the spelt crust was from user spud nut on  It makes two crusts so I went ahead and doubled it to make 4 and then froze one so I could have the one bottomless and the other not. 

  • 2 cups whole spelt flour (I used Bob's Red Mill)
  • 1 tsp salt
  • 1/3 (10 tbs) cup cold organic butter 
  • 1/3 cup organic shortening (yes there is such a thing and it is trans fat free)
  • 5-7 tbs ice cold water 
I did this in the food processor but you could do it by hand like the recipe link describes. Here's what I did:

1. Add flour and salt to the food processor. 
2. Add butter and shortening and pulse until it until the butter and shortening are pea sized. 
3. Add 1 tbs of cold water at a time into the processor pulsing in between until it can be formed into a ball. 5 tbs did it for me. 
4. Remove and shape into a large disk. If you did the one recipe cut into 2 pieces, reshape into disks and wrap them in saran wrap. If you doubled it for top and bottom crust make 4 disks. 
5. Place them in the fridge until your filling is made. 
6. When ready - remove disks and place one on a piece of parchment paper. Place another piece on top and roll until it is bigger than your pie dish. 
7. Peel off parchment and flip over into pie dish or over filling and cut off excess.

Chicken Pot Pie Filling Recipe

Enough for 2 9-inch pot pies


  • 4 cups roasted shredded chicken thighs
  • 4 cups low sodium chicken broth
  • 1 1/2 chopped onions
  • 2 potatoes chopped and peeled
  • 2 carrots chopped and peeled
  • 1 celery stalk chopped small
  • 2 cups frozen peas
  • 1 cup finely chopped kale
  • 2 tsp sage
  • 1/2 tsp cumin
  • 2 tsp Low Sodium Chicken Bouillon Granules
  • salt & pepper to taste
  • 1/2 cup corn starch
  • 2 cups milk (I used 1%)


  1. In a saucepan pour half the chicken broth, add onion and bring to a boil.
  2. Add the other half of the broth along with potatoes, carrots, peas, kale, bouillon granules, and spices.
  3. Cook until potatoes are tender.
  4. Mix milk with corn starch in a medium bowl and stir until combined well, set aside. 
  5. Rinse and dry your frozen peas and add to the pot.
  6. Add the cornstarch mixture into the pot and cook on med high for about 5 minutes and has thickened.
  7. Remove from heat and divide into your two pies.
  8. If doing it bottomless make sure you generously grease your pie pan. Fill with pie filling and then top with a crust as described above. 
  9. Brush with an egg yolk mixed with a little milk if desired. 
  10. Bake at 375 for about 20 minutes or until browned. 

1 comment:

  1. Ooh, I absolutely love chicken pot pie! This looks great!