Chicken Pot Pie
Flaky, Buttery Pie Crust
  • ½ cup cold filtered water + 4 ice cubes
  • 1-1/2 cups einkorn flour (buy here)
  • ½ TBSP coconut sugar or organic sugar (buy here)
  • ½ tsp sea salt (buy here)
  • 8 TBSP or one stick COLD unsalted pastured butter or pastured lard (buy here)
Chicken Pot Pie: Ingredients
  • One big ol' hunk of butter (eh, about 4-6 TBSP)
  • 1 large onion
  • 4 large carrots
  • 4 stalks celery
  • 5 red potatoes
  • 2 sweet/tart apples
  • 1 cup peas
  • 1 whole bulb of garlic (with around 8 individual cloves)
  • Fresh or dried herbs (basil, parsley, sage, rosemary, thyme, etc.)
  • ½ tsp sea salt
  • 1 tsp Black pepper
  • 3 lbs shredded chicken
  • 3-4 TBSP einkorn flour *You can also use arrowroot powder to thicken the sauce.
  • 1-1/2 cups of chicken stock
  • ½ cup of cream
Flaky Crust
  1. Set aside the ice water in a cup, and combine the dry ingredients in a mixing bowl.
  2. Add the butter, tablespoon by tablespoon, and cut into pea-sized pieces using a pastry cutter.
  3. Gradually add one TBSP of water at a time, mixing after each addition, until the dough is moistened and pliable.
  4. You will probably not need all the water. Only add enough so that the dough is completely mixed.
  5. Cover and chill for at least 2 hours. Or if you don't have that kind of time, pop it in the freezer until you're ready to roll it out. But don't let it freeze. Keep an eye on it, you know?
  6. When you're ready to roll it out, make sure you have a thoroughly floured surface. Then, you'll just roll it out and put it on top of the pie.
Pot Pie
  1. Preheat your oven to 375˚F.
  2. Dice the onion, carrot, celery, potatoes, and apples into ½ inch cubes, and sauté in the pan with a big ol’ hunk of butter. Add more butter if you want. No one is complainin’.
  3. Mince the garlic and add it to the pan when the veggies are starting to soften. Also add the peas. I like to add the garlic later so that it doesn’t burn and turn bitter. I like to use as much garlic as possible. You can never have too much garlic.
  4. Mix in the herbs, salt, and pepper. Use more or less salt and pepper, according to your taste.
  5. When the vegetables are sufficiently soft, add the shredded chicken.
  6. Sprinkle the einkorn flour all over the chicken before mixing it all together.
  7. Then, add the chicken stock and cream.
  8. Mix together and simmer for 10 minutes, stirring frequently. The flour should thicken the sauce. The sauce should not cover the vegetables. It should sit slightly below the level of the vegetables.
  9. If the sauce is too thin after 10 minutes, add a bit more flour. If the sauce is too thick, add more chicken stock, one TBSP at a time and continue to simmer for a little bit.
  10. When the sauce has thickened, remove from the heat and put the crust on top. If you haven’t rolled out your crust already, do this now.
  11. Put your pie in the oven for 45 minutes. If the top isn’t browned at the end of 45 minutes, place it under the broiler on HI for 5-10 minutes. Keep an eye on it so it doesn’t burn.
Recipe by Revived Kitchen at