My son and his wife just added another grandson to our family (bringing the total to 4, with nary a girl in sight!). I wanted to cook something for their little family the day they brought baby Lincoln home, so I looked for something comforting and filling that I could easily transport and that would last in the fridge a few days. I opted for the homemade chicken pot pie made with sprouted flour from Mommypotamus (I will post it below).
This recipe was everything I hoped for, and my son’s family loved it! Sprouted flour is my favorite, and since I discovered it, I almost never use unsprouted flour in baking. I also found this recipe especially rewarding at this time of year because shell peas are in season. And they are so much better than frozen peas!
Vegan Chicken Pot Pie
For those of us who lean toward vegan food, this recipe can be made vegan. The first alternation is the crust, which calls for butter. In my macrobiotic days, I made crusts all the time with vegetable oil, however as health concerns surfaced about the use of vegetable oils, I went back to butter. I do have friends who use this trans-fat free vegetable shortening.
The chicken stock in this recipe can be replaced with vegetable stock and the chicken with tofu. I freeze firm tofu first and it changes the consistency, making it a much firmer—try this trick and be amazed at how much more it resembles chicken!
For the cream, you could use an alternative milk like coconut or almond. Here’s my recipe for easy, super healthy almond milk.
For those vegans who like this kind of comfort food, please let us know it if you try it and what you think!
Chicken Pot Pie with Sprouted Flour (from Mommypotamus)
• 1 1/8 cup sprouted flour
• 4 oz butter, chilled & cubed
• up to 5 tablespoons filtered cold water
• 1/4 teaspoon sea salt
1. In a food processor, combine sprouted flour, cubed butter, salt, and two tablespoons of water. Pulse to break the butter into small pieces.
2. Continue adding water and pulsing the mixture until it forms a crumbly dough. You should now be able to remove the dough and knead it into a smooth-ish ball.
3. Set the dough between two pieces of parchment paper and roll out into 1/4 inch thick crust with a rolling pin. Refrigerate while you make the filling.
• 6 tablespoons butter or coconut oil
• 1 small onion, minced
• 2 cloves of garlic, minced
• 2 celery stalks, chopped
• 2 carrots, sliced
• 3 tablespoons dried parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried celery seed
• 2 cups chicken stock
• 2 yukon gold potatoes, cubed
• 1 cup peas
• 1 1/2 cups chicken, cubed or shredded
• 3/4 cup heavy cream
• 5 tablespoons sprouted flour
• salt & pepper, to taste
1. In a 3-quart saucepan over medium heat, melt two tablespoons of butter. Add in the onion, carrots, celery, garlic, and spices. Sautee until the veggies are soft and the onions are slightly translucent.
2. Add in the chicken stock and cubed potatoes. Cook over medium heat until the stock is bubbling and the potatoes are tender but not soft. Remove from heat and add in the peas.
3. In a small saucepan over medium heat, melt the remaining four tablespoons of butter, add in the chicken, and sprouted flour. Coat the chicken pieces with the flour and butter and cook for one minute. Then add in the cream, mixing until it starts to thicken. Remove from heat.
4. Add the chicken/flour mixture to the stock and vegetables, stirring until the stock starts to thicken.
5. Ladle the chicken filling into a large 8×8 glass baking dish or three large ramekins. Removing the pie crust from the fridge, place over the pie filling, and cut slits into the top to allow steam to escape.
6. Bake in a preheated 425-degree oven for 15 minutes, and then lower the temperature to 350 degrees and cook for an additional 15 minutes, or until the crust is golden brown.
Suzanne, Certified Holistic Health Coach
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