Image credit: Ariane Resnick, CNC, for Clean Plates

Healthy Chicken Pot Pie




30 min


50 min


¾ cup spelt flour

½ cup and two tablespoons whole wheat flour, divided

8 tablespoons grass fed butter

2-4 tablespoons ice water

1 ½ tablespoons olive oil

1 ½ cups chicken breast, in ½ inch dice

2 cups broccoli, in ½ inch dice

1 cup onion, in ½ inch dice

1 cup sweet potato, in ½ inch dice

1 cup celery, in ½ inch dice

1 cup carrots, in ½ inch dice

1 cup peas

1 ½ tablespoons garlic, minced (about 4 cloves)

1 tablespoon fresh sage, minced

1 teaspoon fresh thyme, minced

2 tablespoons whole wheat flour

1 tablespoon white flour

1 tablespoon tamari

¼ teaspoon ground black pepper

½ teaspoon salt

1 ¼ cups chicken stock

¾ cup milk (dairy or non dairy)

1 tablespoon parsley, minced


  1. In a food processor, add spelt flour, ½ cup of whole wheat flour, and butter. Pulse until pea-sized crumbles form. With the blade running, add water one tablespoon at a time, waiting at least 5 seconds after each addition. As soon as the mixture is spinning in one piece, stop the processor and remove the dough. Pat into a circle in plastic wrap, and refrigerate.

  2. Heat a 12 inch cast iron pan over medium high heat and add olive oil. Once shimmering, add the chicken, all of the vegetables, and the sage and thyme. Saute for 3 minutes, stirring occasionally. Add two tablespoons wheat flour and the white flour, and stir well so that the flours disperse throughout the chicken and vegetables. Saute for an additional 3 minutes. Add the tamari sauce, salt, pepper, stock, and milk, and bring to a boil. Once boiling, reduce to medium and stir occasionally for 15 minutes, until the sauce has thickened and the vegetables and chicken are cooked. Remove from the heat.

  3. Let the filling cool in the pan for 30 minutes while the dough chills. Preheat your oven to 350 degrees. Once the dough has been in the fridge for one hour, remove it and roll it out on a floured surface into a large enough circle to aptly cover the cast iron pan. Using the rolling pin for help, lay the top crust over the filling and press so that it is sealed around the pan. You can scallop the edges, or leave them plain. Cut at least two small slits in the center so that steam can escape. Bake for 45-50 minutes, until the crust is a dark golden brown. Let cool for 10 minutes before serving.

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