Chicken Pot Pie

Chicken Pot Pie Recipe

Crust:

• 2 3/4 cups light spelt flour
• 1 tsp salt
• 210 g chilled and cubed butter
• 1/2 cup ice-cold water

Chicken Filling:

• 2 onions, diced
• 1/2 large fennel bulb, diced
• 1 large carrot, grated
• 1-2 tbsp coconut oil
• 1/2 - 2/3 cup leftover chicken, chopped
• 2 1/2 tbsp light spelt flour
• 1/2 cup water or chicken broth
• Salt, to taste
• 1 tsp thyme
• 1 tsp summer savory
• 1/2 tsp powdered stinging nettle
• 1/2 tsp bertram
• 1/2 tsp galangal
• Optional 2 tbsp grated parmesan or your favorite cheese

For video instructions go to YouTube @HildegardsWay

Instructions:

1. Prepare the Crust:

   • In a stand mixer, combine light spelt flour, salt, chilled cubed butter and ice cold water. Mix using the flat beater attachment until the dough begins to come together.
   • Once the dough is formed, divide it into two equal halves and shape each into a disc.
   • Wrap the discs in plastic wrap and refrigerate for at least 2 hours.

2. Prepare the Chicken Filling:

   • Dice the onions, fennel bulb, and grated carrot.
   • Saute onions and fennel with coconut oil. Add carrot.
   • Add salt, thyme, summer savory, powdered stinging nettle, bertram, and galangal.
   • Add leftover chicken and stir the mixture.
   • In a small bowl, mix 2 1/2 tbsp light spelt flour with 1/2 cup water or broth to create a thickening slurry.
   • Add this slurry to the vegetable-chicken mixture and cook for a few minutes until it thickens. Remove from heat.

3. Assemble the Pie:

   • After the dough has chilled, work with one disc at a time. Keep the other in the refrigerator.
   • Lightly flour the work surface and rolling pin. Roll out the dough into a circle about 12 inches in diameter, slightly larger than a 9-inch tart dish. The dough should be about 1/8 inch thick.
   • Transfer the rolled dough into the tart dish. Poke the bottom with a fork to allow air to escape during par-baking.
   • Par-bake the crust in a preheated oven at 375°F (190°C) for about 15 minutes.

4. Add the Filling and Bake:

   • Once the crust is par-baked, remove it from the oven and fill it with the prepared chicken mixture. Optionally, sprinkle with grated cheese.
   • Roll out the second disc of dough into a circle to cover the top. Poke the top crust with a fork to allow steam to escape.
   • Place the pie back in the oven and bake for an additional 30 minutes, or until the top crust is golden brown and the filling is bubbly.

5. Serve:

   • Once the top is golden and the filling is hot, remove from the oven. Allow it to cool slightly before serving.