Rustic Chicken Pot Pie with Pastured Butter Pie Crust | OUR NOURISHING ROOTSChicken pot pie is the ultimate comfort food, and nutrient-dense to boot.  There’s nothing better than tucking in to a savory and flaky pie full of tender morsels.

The vitamin K2 in the deep yellow pastured butter, the mineral-rich chicken stock made from long-simmered vegetables and pastured chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body.  

You can even make these into individual pies by using small stoneware souffle dishes like these.  I guarantee your kids and dinner party guests alike will be impressed and giddy when they see what you have made for them.

Equipment Needed:

  • measuring cups and spoons
  • food processor
  • good knife
  • pastry scraper
  • plastic wrap
  • large saucepan
  • wooden spoon
  • rolling pin
  • 2-quart baking dish
  • pastry brush
  • half sheet rimmed baking sheet
  • cooling racks

Rustic Chicken Pot Pie with Pastured Butter Pie Crust

the crust:
2 1/2 cups freshly ground OR sprouted flour (make sprouted flour, or find sprouted flour here, or find a grain grinder here)
1 teaspoon sea salt (find unrefined sea salt here)
1 cup (2 sticks) unsalted butter, cold, cut into small pieces (find grass-fed butter here)
1/4 cup ice water

the filling:
1/2 cup (1 stick) grass-fed butter (find grass-fed butter here)
1 1/2 cups finely diced onions (about 1 onion)
2 cups finely diced carrots (about about 4 medium carrots)
3 sprigs fresh thyme
1 bay leaf
garlic cloves, minced or pushed through a garlic press
1/2 cup freshly ground or sprouted flour (make sprouted flour, or find sprouted flour here, or find a grain grinder here)
4 cups chicken stock (how to make chicken stock)
1 cup peas
3 cups chopped or shredded cooked chicken
large handful fresh parsley, chopped
sea salt (find unrefined sea salt here)
freshly ground pepper (find organic peppercorns here)
whole milk (find whole raw milk here)

  1. Make the crust: In a food processor, pulse the flour and salt to combine.
  2. Add the butter pieces and pulse until they form small crumbs the size of peas.
  3. With the food processor running, add the ice water by spoonful until the dough comes together in a ball.
  4. Remove from the bowl and press together to form a disk.
  5. Cut in half with a pastry scraper.
  6. Cover in plastic wrap and chill for at least one hour before you work with it.  (You can also chill it in the freezer for 15 minutes.)
  7. Make the filling:  Preheat the oven to 375 degrees.
  8. In a large saucepan, heat the butter until melted.
  9. Add the onions, carrots, thyme, and bay leaf, and sauté for about 5 minutes until the onions and carrots soften.
  10. Add the garlic and sauté for 1 minute.
  11. Add the flour and stir to coat the vegetables.
  12. Cook for 2 minutes to take the raw flavor out of the flour.
  13. Gradually add the chicken stock, in a steady stream, stirring to loosen up the flour and vegetable mixture.
  14. Simmer until the sauce thickens and coats the back of a spoon.
  15. Add the peas, chicken, parsley, salt and pepper to taste.
  16. Make the pie: Remove the pie crust from the refrigerator and roll out one disk and fit it into the baking dish with a 1-inch overhang around the edge.
  17. Pour the filling directly into the baking dish.
  18. Roll out the other disk of pie crust and lay it over the top of the pie.
  19. Use the back of a fork dipped in milk to press the edges of the pie together.
  20. Use a knife to cut a decorative pattern into the top of the pie crust so the steam can vent while the pie bakes.
  21. Use a pastry brush to brush milk all over the top of the pie.
  22. Place on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.
  23. Let cool for 15 minutes before serving.