CT Ranch Chicken Pot Pie

Ingredients

For the Filling:

• 2 tablespoons grass-fed butter or ghee
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 2 cups cooked, shredded chicken breast 
• 2 cups beef bone broth 
• 1/2 cup heavy cream 
• 3 tablespoons sprouted or einkorn flour
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage

For the Crust:

• 1 1/2 cups sprouted wheat flour or einkorn flour
• 1/2 teaspoon sea salt
• 1/2 cup grass-fed butter, chilled and diced
• 1/4 cup ice-cold water

Instructions

1. Prepare the Crust:

1. In a mixing bowl, combine the sprouted flour and sea salt.
2. Add the diced butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in parchment paper, and refrigerate while preparing the filling.

2. Cook the Filling:

1. Heat the butter in a large skillet or pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened (about 8 minutes).
2. Stir in the sprouted flour and cook for 1-2 minutes to form a roux.
3. Gradually whisk in the beef bone broth, ensuring no lumps form.
4. Add the heavy cream, salt, pepper, thyme, and sage. Simmer until the mixture thickens, about 5 minutes.
5. Stir in the shredded chicken and peas. Adjust seasoning if needed, then remove from heat.

3. Assemble the Pie:

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to fit your pie dish.
3. Transfer the filling to a 9-inch pie dish. Cover with the rolled-out crust, trimming any excess. Crimp the edges and cut a few slits on top to allow steam to escape.

4. Bake:

1. Place the pie on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Allow the pie to rest for 10 minutes before serving.

Serving Suggestions

Pair this chicken pot pie with a simple side of fermented vegetables, such as sauerkraut, to add probiotics and balance the richness of the dish.

Enjoy this wholesome, nourishing meal that combines traditional flavors with nutrient-dense ingredients!