Chicken Pot Pie With Fresh Milled Flour Crust
Our go to comfort food meal, this Chicken Pot Pie With Fresh Milled Flour Crust features a creamy sauce loaded with chicken and vegetables and a flaky fresh milled flour pie crust. It’s the perfect cozy meal for winter days.
Chicken Pot Pie With Fresh Milled Flour Crust
A comfort food recipe, this Chicken Pot Pie is filled with a creamy sauce loaded with vegetables and chicken in a flaky fresh milled pie crust.
Ingredients
Fresh Milled Pie Crust
- 290 Grams Fresh Milled Soft White Wheat
- 1 tsp Real Salt
- 2 Tbsp Granulated Sugar
- 1 Cup Cold Butter, cubed
- 1/2 Cup Cold Water
- 2 tsp Apple Cider Vinegar
Chicken Pot Pie Filling
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 3 Cloves Garlic, minced
- 2 Chicken Breasts, cubed (1.25 lb or about 2 Cups)
- 1 Cup Water or Chicken Bone Broth
- 1 1/2 Cups Carrots, diced
- 1 Cup Onion, diced
- 2 Large Potatoes, peeled and diced
- 1 Cup Green Beans, chopped (fresh or frozen)
- 1 Cup Peas (frozen)
- 1 Cup Celery, diced
- 1 Cup Half & Half
- 1 1/2 tsp Real Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Thyme
- 1/2 tsp Ground Sage
- 3 Tbsp Flour (to thicken sauce)
- 1 Egg + 1 Tbsp Milk (for crust egg wash, optional)
Instructions
- Begin by prepping pie crust so that it has time to chill. In a bowl, weigh out 290 grams soft white wheat berries. Mill berries then chill flour in the freezer for at least 1/2 hour before preparing crust. Fresh milled flour comes out very warm and will cause the butter to melt. To ensure a flaky crust, chill flour before mixing together remaining crust ingredients. Also during this time it is a good idea to refrigerate 1/2 cup water with 2 tsp Apple Cider Vinegar. We will use this in the recipe later.
- Once flour has chilled, mix the dry ingredients together: In a large mixing bowl add 290 grams fresh milled flour. Stir into the flour 1 tsp. salt, 2 Tbsp. granulated sugar and mix well to blend.
- Add 1 cup cold cubed butter and cut into the flour mixture using a pastry cutter until it looks like course crumbs or small peas.
- While the butter is still cold, add 1/2 cup cold water and 2 tsp. apple cider vinegar and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don't want to over work it and start melting the butter. Form into two balls. Wrap in plastic wrap and refrigerate for 1 hour.
- While the crust is chilling, prepare filling ingredients. In a large cast iron skillet, heat 2 Tbsp Olive Oil, 2 Tbsp Butter, and 3 cloves of minced Garlic on medium heat. Add in cubed chicken, 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/2 tsp thyme, and sauté until chicken is cooked.
- While chicken is cooking, dice 1 1/2 cups Carrots, 1 Cup Onion, 2 peeled potatoes, 1 Cup Green Beans, and 1 cup Celery. Measure out 1 cup Peas and set aside, we will wait to add these later so that they stay fresh and green and do not get mushy.
- Once chicken is cooked, add into the skillet 1 Cup water or Chicken Bone Broth to deglaze the pan. (TIP: I don't always have broth on hand, water is a perfect substitute for this recipe)
- Next add into the skillet all the vegetables except peas and simmer on medium/medium high heat until vegetables have just become tender, about 8-10 minutes, stirring occasionally. This would also be a good time to remove crust from refrigerator so that it will be workable.
- Once vegetables are tender, sprinkle flour over ingredients and stir together. Then, add in 1 Cup Half & Half and stir to combine. Simmer ingredients on medium/medium high, stirring constantly until sauce has thickened. This will take about 5 minutes. Season with salt to taste.
- Remove filling from heat and set aside to prepare crust. Preheat oven to 425 degrees.
- Roll out one of the prepared crusts on a floured surface and place in a large 9" cast iron skillet or pie pan. Trim off excess around edges leaving at least 1/2" above the sides of pan so that we have enough to seal the top crust with.
- Fill bottom crust with filling ingredients then sprinkle 1 cup Peas evenly over the filling.
- Roll out top crust on a floured surface, place over the filling, trim off excess then pinch together top and bottom crusts. You can do this simply with your fingers, a fork, or get a little fancy and flute the edges.
- In a small bowl, whisk together 1 egg and 1 Tbsp milk. Using a pastry brush, thinly brush top of crust with mixture. This will give your crust a golden, glossy top. Slice 4 decorative vents in the top of the crust to allow steam to escape.
- Place pie on a baking sheet (this will help you remove it from the oven and prevent an overflow disaster) and bake Chicken Pot Pie for 30-35 minutes or until top is golden and you can hear the filling bubbling inside.
- Allow pie to rest 5 minutes before serving. Slice and serve hot.
- Refrigerate leftovers and consume Chicken Pot Pie within 5 days.
A family favorite comfort food recipe…
If you asked our family what some of their favorite comfort food recipes were, they would probably say Creamy Macaroni and Cheese, Chicken Soup With Old Fashioned Dumplings, or Harvest Chili. But ranking even higher than Creamy Macaroni and Cheese (I know!) is this Chicken Pot Pie with a Fresh Milled Flour Pie Crust.
What’s not to love about a flaky and buttery crust filled with a hot, creamy chicken filling loaded with vegetables? It’s a complete meal in one skillet and besides taking a little bit of time to prepare it’s actually quite easy to make.
This recipe is hearty and comforting and is definitely a meal we’ll go back and get a second serving of!
Why you’ll love this Chicken Pot Pie With Fresh Milled Flour Crust:
- A from scratch recipe: Simple, healthy ingredients. We love being able to make recipes from simple, staple items we already have on hand.
- Flavorful: So many rich and hearty flavors in this pot pie. From the buttery and flaky crust with all the delicious flavors of fresh milled grains to the creamy filling loaded with vegetables and chicken seasoned with garlic, thyme, and sage.
- Versatile: We love recipes that aren’t complicated. If you want to add more vegetables or take out some that aren’t family favorites feel free to make it something your family would enjoy.
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed in this recipe:
- Fresh Milled Flour Pie Crust: It’s an easy recipe using fresh milled soft white wheat that yields a buttery and flaky crust. It’s easy to roll out and you can feel good about the wholesome ingredients.
- Chicken: I chose to sauté chicken breasts for this recipe. Feel free to use 2 cups of any type of chicken you prefer.
- Vegetables: Garlic, carrots, onion, potatoes, celery, green beans, and peas. Simple vegetables our family keeps on hand. Feel free to add your favorites!
- Water: It’s a hack many don’t realize. We often use water in recipes to replace broth if we don’t have it on hand. It’s a simple substitute and does not effect the flavor in this recipe.
- Half & Half: Makes the filling in this recipe so creamy and delicious.
- Herbs and Seasonings: Sage, Thyme, Salt, and Pepper are all that’s needed to flavor this Pot Pie!
- Butter & Olive Oil: I like using this combination when sautéing meat or vegetables.
How to Make Chicken Pot Pie With Fresh Milled Flour Crust
Making the pie crust with fresh milled flour:
Begin by prepping the pie crust so that it has time to chill. In a bowl, weigh out 290 grams soft white wheat berries. Mill berries and then chill flour in freezer for at least 1/2 hour before preparing crust. Once flour has chilled, mix the dry ingredients together: In a large mixing bowl add 290 grams fresh milled flour, 1 tsp. salt, 2 Tbsp. granulated sugar and mix well to blend.
Add 1 cup cold cubed butter and cut into the flour mixture using a pastry cutter until it looks like course crumbs or small peas. While the butter is still cold, add 1/2 cup cold water and 2 tsp. apple cider vinegar and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don’t want to over work it and start melting the butter. Form into two balls. Wrap in plastic wrap and refrigerate for 1 hour.
Chicken Pot Pie filling:
While the crust is chilling, prepare filling ingredients. In a large cast iron skillet, heat 2 Tbsp Olive Oil, 2 Tbsp Butter, and 3 cloves of minced Garlic on medium heat. Add in cubed chicken, salt, pepper, sage, and thyme and sauté until chicken is cooked. While chicken is cooking, dice 1 1/2 cups Carrots, 1 Cup Onion, 2 peeled potatoes, 1 Cup Green Beans, and 1 cup Celery. Measure out 1 cup Peas and set aside, we will wait to add these as the very last ingredient so that they stay fresh and green and not get mushy.
Once chicken is cooked, add into the skillet 1 Cup water or Chicken Bone Broth to deglaze the pan. (TIP: I don’t always have broth on hand, water is a perfect substitute for this recipe) Next add into the skillet all vegetables except peas and simmer on medium/medium high heat until vegetables have just become tender, about 8-10 minutes, stirring occasionally.
Once vegetables are tender, sprinkle flour over ingredients and stir together. Then, add in 1 Cup Half & Half and stir to combine. Simmer ingredients on medium/medium high, stirring constantly until sauce has thickened. This will take about 5 minutes.
Assembling Chicken Pot Pie With Fresh Milled Crust:
Remove filling from heat and set aside to prepare crust. Preheat oven to 425 degrees. Roll out one of the prepared crusts on a floured surface and place in a large 9″ cast iron skillet or pie pan. Trim off excess around edges leaving at least 1/2″ above the sides of pan so that there will be enough to seal the top crust with. Fill bottom crust with filling ingredients then sprinkle 1 cup Peas evenly over the filling.
Roll out top crust on a floured surface, place over the filling, trim off excess then pinch together top and bottom crusts. You can do this simply with your fingers, a fork, or get a little fancy and flute the edges. In a small bowl, whisk together 1 egg and 1 Tbsp milk. Using a pastry brush, thinly brush top of crust with mixture. This will give your crust a golden, glossy top. Slice 4 decorative vents in the top of the crust to allow steam to escape. Place pie on a baking sheet (this will help you remove it from the oven and prevent an overflow disaster).
Bake Chicken Pot Pie for 30-35 minutes or until top is golden and you can hear the filling bubbling inside. Allow pie to rest 5 minutes before serving. Slice and serve hot.
