CHICKEN POT PIE
2 cups cooked, diced, chicken (2breasts)
pastry sheet (see below)
1 tsp olive oil (divided)
2 celery stalks (chopped)
1 carrot (chopped)
1 tender leek or 1 medium onion (chopped)
1 regular can coconut milk
1 regular can cream of chicken, plus one can water
2 tsp chicken base or 2 chicken bouillon (crushed)
3 tbsp three grain flour (BARLEY, RYE, AND HARD RED WHEAT) to thicken
1/4 tsp or to taste: rosemary, thyme, sage, and celery seed.
1/8 tsp or to taste: cracked fennel, tarragon, dill weed, oregano (Turkish), marjoram, ground black pepper, cayenne pepper, and turmeric.
1 cup diced potatoes
1 cup mixed vegetables
Preheat oven to 375°. In a large pan, add half the olive oil and cook chicken until done and browned. Remove chicken and set aside. Add remainder of olive oil, the potatoes and cook until browned. Add the vegetables, herbs and spices and cook until tender. Finally add coconut milk, cream of chicken, and water and bring together. If gravy is too thin, add flour. If it is too thick, add water. Remove from heat and add chicken. Spray a 2-quart baking dish (we use a Dutch oven) with non-stick cooking spray. Carefully add pastry sheet (we fold the pastry sheet into quarters and then unfold into the Dutch oven). Add filling and fold pastry sheet over the top. Bake for 30-45 minutes, until top is browned.
1-3/4 cups fresh ground SOFT WHITE WHEAT FLOUR
1 tsp kosher flake salt
1 Tsp baking powder
4 tsp butter (1/2 stick cold, cubed)
3/4 cup milk
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 tsp chopped rosemary
Mix flour, salt, baking powder, herbs, and spices. Pinch in butter, and then add milk. Gently mix and fold until combined. Cover with damp proofing cloth or wrap in plastic and rest for 20-30 minutes. Prepare floured surface and roll out.