Einkorn Chicken Pot Pie
The perfect chilly-weather recipe with flakey crust, creamy sauce, and hearty filling the whole family will love
Ingredients
Crust
- 2 1/2 c Einkorn flour (more for dusting)
- 1/2 tsp sea salt
- 8 tbsp cold butter, cut into cubes
- 10 tbsp ice water
Filling
- 3 tbsp butter
- 3 medium red potatoes, cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, cut into thin circles
- 4 chicken thighs, cooked
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried rosemary
- salt, to taste
- pepper, to taste
Cream Sauce
- 3 tbsp butter
- 4 tbsp einkorn flour
- 2 c chicken broth/stock/bone broth
- 1 c milk of choice (we use goat)
- salt, to taste
- pepper, to taste
Instructions
Crust
- In a large bowl, combine the flour and salt
- Cut the butter into the flour
- Add in ice water (start with 7 tbsp then knead with your hands. If there is still dry dough at the bottom that won't combine, add in 1 more tbsp of water)
- Knead dough for a few minutes and flatten them into thick discs (like pizza crust), wrap in plastic wrap, and place into the fridge for at least 45 minutes
- Once you are ready to use, take out of the fridge for 10 minutes to thaw and roll into the shape of your dish (allow 1-2 inch overlap for crimping)
- Divide into two equal parts if you want a top and a bottom crust (if you only want a top, wrap the other and place into freezer)
- When rolling, first roll into a flat circle and then fold into thirds and roll flat again. Do this three times so you get a flakey, layered crust
Filling
- Place chicken into the Instapot and let cook
- In a cast iron skillet, melt your butter then add your onion and garlic (cook until translucent)
- Add in your veggies and cook until soft (season generously)
- Place your cooked chicken into the veggie mix and cook for 5 minutes to the flavors meld then set aside in a bowl
Cream Sauce
- In the same cast iron, melt butter
- Add in einkorn flour whisking constantly to create a thick roux
- Once thickened, add in your chicken broth 1/2 c at a time whisking constatly
- After you have added how much broth you want, add in your 1 cup of milk and stir
- Add in salt and pepper to taste and let thicken for at least 5 minutes
Putting It All Together
- If using a pie dish, place your bottom crust and crimp the edges (if using your cast iron, you can just do a top layer of crust)
- Put in your veggie and chicken filling
- Pour your cream sauce over the top
- Roll on your top crust, crimp the edges, and vent in the middle
- Place into a 400℉ oven and cook for 30-40 minutes or until the crust is golden brown on the edges