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!