Chicken Pot Pie. Just the name conjures up images of cozy evenings, the comforting aroma filling the kitchen, and the satisfying warmth of a hearty, homemade meal. For years, it was a staple in our home, but always made with a classic, buttery pastry crust. It was delicious, undeniably, but sometimes felt a little… heavy. That’s when I decided to experiment with a whole wheat crust. Initially, I was skeptical – would it be as flaky? As satisfying? The answer, to my delightful surprise, was a resounding YES! This Chicken Pot Pie with Whole Wheat Crust recipe has become a family favorite. The whole wheat crust adds a wonderful nutty depth of flavor and a slightly more robust texture that perfectly complements the creamy, savory filling. Even my kids, who are usually staunch white-flour devotees, devoured it without a peep. It’s a dish that feels both indulgent and wholesome, perfect for a chilly evening or a comforting Sunday supper. Trust me, once you try this version, you might just find yourself converted, too!

Ingredients

• For the Whole Wheat Crust:
  • 2 cups whole wheat pastry flour: Provides a lighter texture than regular whole wheat flour, perfect for a tender crust.
  • 1 teaspoon salt: Enhances the flavor of the crust and other ingredients.
  • ¾ cup (1 ½ sticks) unsalted butter, cold and cubed: Essential for creating flaky layers in the crust. Keep it very cold!
  • ½ cup ice water: Hydrates the flour and helps bind the dough without overworking it.
  • 1 tablespoon apple cider vinegar: Helps tenderize the dough and adds a subtle tang.
• For the Chicken Pot Pie Filling:
  • 2 tablespoons olive oil: Used for sautéing vegetables and adding richness to the filling.
  • 1 large onion, chopped: Forms the aromatic base of the filling.
  • 2 carrots, peeled and diced: Adds sweetness and texture to the filling.
  • 2 celery stalks, diced: Contributes to the savory depth of flavor.
  • 1 pound boneless, skinless chicken breasts, cooked and shredded or cubed: The star protein of the dish. Cooked chicken is convenient, or you can use leftover rotisserie chicken.
  • 1 cup frozen peas: Adds a pop of sweetness and color.
  • 1 cup frozen corn: Another sweet and colorful addition, complementing the other vegetables.
  • 1 cup sliced mushrooms: Adds an earthy, umami flavor and hearty texture.
  • ½ cup all-purpose flour: Used to thicken the sauce and create a creamy consistency.
  • 4 cups chicken broth: The liquid base of the sauce, adding savory chicken flavor. Use low-sodium to control salt levels.
  • 1 cup milk or half-and-half: Adds creaminess and richness to the sauce. Milk will be lighter, half-and-half richer.
  • 1 teaspoon dried thyme: Provides a classic savory and slightly earthy flavor that complements chicken and vegetables.
  • ½ teaspoon dried rosemary: Adds a piney, aromatic note that enhances the savory flavors.
  • Salt and black pepper to taste: Essential for seasoning and balancing the flavors.
  • 1 large egg, beaten (for egg wash): Brushed on the crust before baking to create a golden brown and glossy finish.

Instructions

Making the Whole Wheat Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour and salt. This ensures the salt is evenly distributed throughout the flour.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and in small pieces, which will create flaky layers when baked. If using your fingertips, work quickly to prevent the butter from melting.
3. Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. Gradually add this mixture to the flour and butter mixture, mixing gently with a fork until just combined. Do not overmix. The dough should be shaggy and just come together. Overmixing will develop gluten, resulting in a tough crust.
4. Form Dough Discs: Turn the dough out onto a lightly floured surface. Divide the dough in half and gently form each half into a disc, about ¾ inch thick. Wrap each disc tightly in plastic wrap.
5. Chill the Dough: Refrigerate the dough discs for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the butter to firm up. This chilling step is crucial for a flaky and easy-to-roll crust. The longer chilling time also allows the flavors to develop.

Preparing the Chicken Pot Pie Filling:

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Stir occasionally to prevent burning. Sautéing these vegetables first builds a flavorful base for the entire filling.
2. Add Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown slightly, about 5-7 minutes more. Mushrooms add depth and umami to the filling.
3. Make the Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Cook, stirring constantly, for 1-2 minutes. This cooks the flour and prevents a raw flour taste in the finished sauce. This flour and fat mixture (roux) is the base for thickening the sauce.
4. Add Liquids and Seasonings: Gradually whisk in the chicken broth, ensuring there are no lumps of flour. Stir in the milk or half-and-half, dried thyme, and dried rosemary. Season with salt and black pepper to taste. Bring the mixture to a simmer, stirring occasionally.
5. Thicken the Sauce: Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon.
6. Add Chicken and Frozen Vegetables: Stir in the cooked, shredded or cubed chicken, frozen peas, and frozen corn. Cook until heated through, about 5 minutes. Adding the frozen vegetables at the end ensures they retain some texture and don’t become mushy.
7. Cool Slightly: Remove the pot from the heat and let the filling cool slightly while you prepare the crust. This will make it easier to handle the filling and prevent the crust from melting too quickly when assembling the pot pie.

Assembling and Baking the Chicken Pot Pie:

1. Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar sized oven-safe dish.
2. Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of whole wheat dough into a circle that is slightly larger than your pie dish. Carefully transfer the dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
3. Add Filling: Pour the slightly cooled chicken pot pie filling into the crust-lined pie dish, spreading it evenly.
4. Roll Out Top Crust: Roll out the second disc of whole wheat dough into a circle that is slightly larger than the pie dish. Carefully place the dough over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. You can use a fork to create decorative crimps or use your fingers to create a scalloped edge.
5. Cut Vents: Cut several vents in the top crust using a sharp knife or a cookie cutter. This allows steam to escape during baking and prevents the crust from becoming soggy.
6. Egg Wash and Bake: Brush the top crust evenly with the beaten egg wash. This will give the crust a golden brown color and a glossy finish.
7. Bake: Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.
8. Cool Slightly and Serve: Remove the chicken pot pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and makes it easier to serve. Serving it too hot can also burn your mouth!

Nutrition Facts

Serving Size: Approximately 1 slice (based on 8 servings per pie)
Calories per Serving: Approximately 450-550 calories (This is an estimate and can vary based on ingredient amounts and specific brands)

• Protein: 25-30 grams: Chicken is a lean source of protein, essential for muscle building and repair, and satiety.
• Fiber: 5-7 grams: Whole wheat crust contributes a good amount of fiber, promoting digestive health, regulating blood sugar levels, and keeping you feeling full.
• Vitamin A: High in Vitamin A: Carrots and other vegetables contribute significant Vitamin A, important for vision, immune function, and cell growth.

Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: Approximately 45-60 minutes (includes making the crust and filling). This is a hands-on time estimate, not including chilling time for the dough.
• Chill Time: Minimum 1 hour (for the crust dough, ideally 2 hours). This is passive time where you can do other tasks.
• Cook Time: 40-50 minutes (baking time).

Total Time (excluding chilling): Approximately 1 hour 25 minutes to 1 hour 50 minutes.
Total Time (including chilling): Approximately 2 hours 25 minutes to 2 hours 50 minutes (minimum).

This recipe requires some time commitment, especially for making the crust from scratch. However, the delicious homemade result and the wholesome ingredients are well worth the effort! You can break up the preparation by making the crust dough a day ahead and chilling it overnight.

How to Serve

Chicken Pot Pie is a complete meal in itself, but it can be enhanced with simple side dishes to create a balanced and satisfying dining experience.

Serving Suggestions:

• Fresh Green Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pot pie. The acidity of the vinaigrette cuts through the creaminess.
  • Consider using mixed greens, spinach, or romaine lettuce.
  • Add some crunchy elements like cucumber, bell peppers, or radishes for texture.
• Steamed or Roasted Vegetables:
  • Serve alongside steamed green beans, broccoli, or asparagus for an extra serving of vegetables.
  • Roasted root vegetables like carrots, parsnips, or sweet potatoes also pair well and complement the flavors of the pot pie.
  • Lightly season with salt, pepper, and maybe a squeeze of lemon juice.
• Fruit Salad:
  • A light and refreshing fruit salad can be a delightful palate cleanser after a hearty pot pie.
  • Use seasonal fruits like berries, melon, grapes, or apples.
  • A simple dressing of honey and lime juice can enhance the fruit flavors.
• Crusty Bread or Dinner Rolls:
  • While the pot pie already has a crust, some people enjoy having crusty bread or dinner rolls to soak up any extra sauce from the filling.
  • Serve warm bread with butter or olive oil.
• Applesauce or Cranberry Sauce:
  • A small dollop of applesauce or cranberry sauce can add a touch of sweetness and tartness that complements the savory flavors of the pot pie.
  • Especially nice during fall and winter months.

Presentation Tips:

• Serve Warm: Chicken Pot Pie is best served warm, straight from the oven after cooling slightly.
• Garnish (Optional): You can garnish each serving with a sprig of fresh thyme or rosemary for visual appeal.
• Individual Pot Pies: For a more elegant presentation, consider baking the filling in individual ramekins topped with whole wheat crust rounds. This also helps with portion control.
• Ladle Generously: When serving, ladle a generous portion of the filling along with a slice of the crust to ensure each serving is satisfying.

Additional Tips for the Best Chicken Pot Pie

1. Use Cold Butter for a Flaky Crust: The key to a flaky whole wheat crust is keeping the butter cold. Work quickly when cutting in the butter and use ice water to hydrate the dough. Don’t overwork the dough.
2. Don’t Overmix the Dough: Overmixing develops gluten, which will make the crust tough. Mix the dough just until it comes together. A shaggy dough is perfectly fine.
3. Chill the Dough Thoroughly: Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll and resulting in a flakier crust. Don’t skip the chilling step!
4. Pre-cook Your Chicken: Using pre-cooked chicken, like rotisserie chicken or leftover cooked chicken, saves time and ensures the chicken is tender and moist in the final dish. You can also poach chicken breasts specifically for this recipe.
5. Sauté Vegetables for Flavor: Sautéing the onions, carrots, and celery before adding the liquid enhances their flavor and creates a deeper, richer filling. Don’t rush this step.
6. Season Generously: Don’t be shy with seasoning! Salt and pepper are crucial for bringing out the flavors of all the ingredients. Taste and adjust seasoning throughout the cooking process.
7. Customize Your Vegetables: Feel free to adapt the vegetables to your liking or what you have on hand. Potatoes, green beans, or different types of mushrooms would also work well.
8. Make Ahead Options: You can make the whole wheat crust dough and the chicken pot pie filling separately ahead of time. Store the dough discs in the refrigerator for up to 2 days or in the freezer for up to 1 month. Store the filling in the refrigerator for up to 3 days. Assemble and bake just before serving. This makes it a great dish for entertaining.

Frequently Asked Questions (FAQs)

Q1: Can I use regular whole wheat flour instead of whole wheat pastry flour for the crust?
A: While you can use regular whole wheat flour, whole wheat pastry flour is recommended for a more tender crust. Regular whole wheat flour has a higher gluten content and may result in a tougher crust. If using regular whole wheat flour, you might want to add a tablespoon or two of all-purpose flour to lighten the texture.

Q2: Can I make the crust ahead of time?
A: Yes, absolutely! Making the crust dough ahead of time is a great time-saver. You can prepare the dough discs, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw frozen dough in the refrigerator overnight before rolling.

Q3: Can I use store-bought pie crust to save time?
A: While using store-bought pie crust will save time, you will lose the wholesome benefits and nutty flavor of the whole wheat crust. If you are short on time, look for store-bought whole wheat pie crusts, which are becoming more readily available.

Q4: Can I substitute the milk or half-and-half in the filling?
A: Yes, you can substitute milk with half-and-half for a richer, creamier filling, or use whole milk for a slightly lighter option. You can also use a dairy-free milk alternative like oat milk or almond milk, but be aware that this may slightly alter the flavor and texture of the sauce.

Q5: Can I add different vegetables to the pot pie filling?
A: Absolutely! Feel free to customize the vegetables to your liking. Potatoes (diced and cooked slightly before adding), green beans, butternut squash, or different types of mushrooms would all be delicious additions. Consider roasting root vegetables beforehand to enhance their flavor.

Q6: How do I prevent the bottom crust from becoming soggy?
A: Several tips can help prevent a soggy bottom crust:
* Blind bake the bottom crust: For a very crisp bottom crust, you can blind bake it for about 10-15 minutes before adding the filling.
* Don’t overfill: Avoid overfilling the pie, as excess moisture can seep into the bottom crust.
* Ensure the filling is not too hot: Let the filling cool slightly before pouring it into the crust.
* Bake on the bottom rack: Baking the pot pie on the bottom rack of the oven can help the bottom crust cook more thoroughly.

Q7: How do I store leftover chicken pot pie?
A: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual slices for quicker reheating. The crust may lose some of its crispness upon reheating.

Q8: Can I freeze cooked chicken pot pie?
A: Yes, you can freeze cooked chicken pot pie. Let it cool completely, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through and bubbly. The crust texture may be slightly altered after freezing and thawing, but it will still be delicious. You can also freeze individual slices for easier reheating.

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