Healthy Chicken Pot Pie
Ingredients
The crust
-
1
cup
spelt flour
-
¾
cup
whole wheat flour
-
1
tsp
baking powder
-
½
tsp
salt
-
4
tbsp
extra-virgin olive oil
-
¾
cup
buttermilk
-
1
egg
egg
The filling
-
450
g
chicken breasts, cut into 1" cubes
-
1
small
onion, chopped
-
2
medium
carrots, peeled and sliced
-
2
ribs
celery, sliced
-
½
tsp
salt
-
¼
tsp
black pepper
-
a hint
nutmeg
-
1½
cup
chicken stock
-
1
cup
water
-
¼
cup
whole wheat flour
-
2
tbsp
cornstarch
-
1
cup
frozen peas
Instructions
- Prepare the crust by whisking together the flours, baking powder, and salt.
- In a separate bowl, whisk together the olive oil, buttermilk, and egg, then combine with the dry ingredients to form a dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F.
- In a skillet, heat some olive oil and cook the chicken until golden brown, then add the onions, celery, carrots, salt, pepper, and nutmeg, cooking until fragrant.
- Add the chicken stock and water, bringing it to a boil.
- In a bowl, mix the whole wheat flour and cornstarch with some cooking liquid until smooth, then add it back to the skillet and combine.
- Stir in the peas and simmer for about 1 minute, then set aside.
- Roll out the dough and cut it into disks to top individual ramekins filled with the chicken mixture.
- Seal the edges of the dough and pierce holes for steam to escape.
- Bake in the oven for 20 minutes until the crust is golden.
- Use leftover dough to make crispy breadsticks by twisting and baking them.
Nutrition Facts (estimated)
Servings
4
Calories
613
Total fat
21g
Total carbohydrates
65g
Total protein
40g
Sodium
950mg
Cholesterol
117mg
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