Chicken Pot Pie

This recipe actually called for celery, peas and sweet potato, which probably would have been healthier than what I used, but since I had only corn, red potatoes and no celery, here is my variation. It was true comfort food and my husband absolutely loved it - so that made the modifications all worthwhile. It could be turned into a vegetarian dish with a faux chicken broth. I have since made it with sweet potato, carrots, peas and kale. Both were great!

It is adapted from one of my favourite cook books, Slice: Health Inspired Food by Barb Davies & Jennifer Rallison.

1/4 cup butter

1 med. onion, diced

1/4 cup whole spelt or barley flour

sea salt and freshly ground pepper to taste

3 cups chicken stock

2 carrots, diced
2 celery stalks, diced

3 medium potatoes or 1-2 yams, diced

-------

3 cups cooked, diced chicken

1 cup corn or peas or chopped kale

-------

2 cups whole spelt or a combination of barley and oat flour (I used 1/2 cup oat flour and 1/5 cups barley flour)

2.5 tsp. baking powder, aluminum free

1/2 tsp. sea salt

1/4 cup cold butter

3/4 cup almond or rice milk

In a large sauce pan, melt butter and saute onions until translucent. Add 1/4 cup flour and salt and pepper, stirring constantly. Gradually pour in stock until smooth and thick. Add carrots and potatoes and cook until almost tender, about 12 minutes. Remove from heat and stir in cooked chicken and corn. Place in a 9 inch round casserole dish.

While the veggies are cooking, combine 2 cups of flour, baking powder and salt. Cut in butter until crumbly. Stir in milk, adding it slowly and stirring with a fork until it forms a ball. Knead dough in bowl 5-10 times, adding more flour if it gets too sticky. Transfer dough to a lightly floured surface and roll it out into a 10 inch circle. Cover the mixture in the casserole dish with the pastry. Prick it several times and cut a vent in the centre. Bake for 45 minutes at 400 degrees or until crust is golden brown.