Looking for a Creamy Chicken Pot Pie recipe that isn’t full of refined flour? This Chicken Pot Pie with a Whole Wheat Crust has been updated to be a little healthier. But it tastes more like comfort food than anything else that comes out of my kitchen. Hearty and savory with a buttery, flaky crust. Except this one trades in the traditional pie crust for a whole wheat version. It also uses whole wheat flour in the rous used to make the rich gravy that makes Chicken Pot Pie famous. But I won’t tell if you don’t tell! Because nobody is going to know that there are no refined ingredients in this meal.
This creamy chicken pot pie recipe takes a few minutes to make from scratch – at least it does the first time. Generally, if I am going to go through the trouble of pulling out the ingredients, I double the recipe. Both the pie filling and the pie crusts freeze very well. Dinner #1 takes around an hour to get on the table. An hour and twenty minutes if I am making the pie crust that day too. But dinner #2 takes less than 10 minutes to get in the oven and doesn’t dirty any dishes except the dish I cook it in and a rolling pin. I thaw both the inside of the pie and the crust overnight in the refrigerator, pour the filling into a casserole dish, roll out the dough and cover the filling with a pie crust and into the oven it goes! Little mess and zero fuss.
Be warned – it takes a big pot to double this recipe if you are so inclined! The recipe for Whole Wheat Pie Crust also makes two crusts and this recipe only takes one. So I usually have the extra pie crust in the freezer. If you are using a 9×13 dish, you may consider not dividing the dough for your pie crust into two pies if you like the crust to be on the thicker side. Also, if I am using my Dutch oven to make the filling, I drop the pie crust over the filling while it is still in the pot and move it straight to the oven, skipping the casserole dish. We call it rustic. But secretly I am just thrilled to have one less dish to wash after dinner.
If you have never made a pie crust from scratch, it is not as difficult as you think. Or if you are concerned about using whole wheat, there is no reason to worry. It uses whole white wheat flour, which has the same nutritional profile as traditional whole wheat. It is just milled from a different variety (white versus red wheat). The taste and texture of whole white wheat is milder, making the transition to whole wheat baking much simpler and palatable for picky eaters. The recipe for Whole Wheat Pie Crust is both easy to follow and has lots of tips. Enjoy!
- 1 whole wheat pie crust
- 1 1/2 Ib chicken breasts boneless, skinless
- 2 cup chicken broth
- 1 1/2 tbsp olive oil
- 1 large onion minced
- 3 medium carrots peeled and cut into 1/4- inch slices
- 2 celery ribs cut into 1/4- inch slices
- salt and pepper to taste
- 4 tbsp butter
- 1/2 cup white whole wheat flour
- 1 1/2 cups milk
- 1/2 tsp dried thyme
- 3 tbsp dry sherry
- 1 cup green peas frozen
- 3 tbsp fresh parsley chopped
- 1. Prepare a Whole Wheat Pie Crust and refrigerate it until ready to use.
- 2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the chicken and broth in a Dutch Oven or stockpot over medium heat, cover and bring to a simmer. Cook until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a glass measuring cup.
- 3. Increase the heat to medium-high; heat the oil in the now empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
- 4. Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste; stir in the sherry.
- 5. Add the chicken mixture back to the Dutch Oven with the sauce; stir to combine. Stir in the peas and parsley. Top with the Whole Wheat Pie Crust and bake until the topping is golden brown and the filling is bubbly. Approximately 30 minutes.
- Allow to cool for 5 to 10 minutes before serving.
- If you do not have a Dutch Oven, combine the sauce and chicken mixture and pour into a 13x9 inch baking dish. Top with the Whole Wheat Pie Crust and bake the same as above.