Broccoli Cheddar Chicken Pot Pie with Einkorn Pie Crust
Tender chicken, crisp broccoli, and a creamy cheddar sauce are tucked beneath a flaky einkorn crust that bakes up golden and buttery without feeling heavy. It’s classic comfort food with a wholesome twist—simple ingredients, rich flavor, and a crust that proves einkorn was made for pot pie nights.
Ingredients
Einkorn Single Pie Crust -Full instructions here
- 158g (1 ¼ cup + 1 tbsp) all-purpose einkorn flour
- 4g (1 tsp) Granulated or Coconut sugar
- 1.5g ( ¼ tsp) Fine sea salt
- 113g (½ cup) Salted butter cubed and very cold
- 3-4.5 tbsp Ice cold water
- 1 tsp Apple cider vinegar
Filling
- 1 lb chicken breasts, diced into 1-inch cubes
- 1 tbsp Avocado oil
- 1 small Onion finely diced
- 2 large Garlic cloves minced
- 3 tbsp Butter
- 1/4 cup Einkorn flour all purpose
- 1 Cup Chicken stock/broth
- 1/4 cup half-and-half or whole milk
- 2¼ cups Broccoli Chopped
- 2 Medium Carrots diced
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 cups Shredded sharp cheddar cheese (do not use pre-shredded cheese)
Instructions
Prepare Pie Crust
- Cut and chill butter: Cube butter and place in freezer while preparing other ingredients.
- Combine dry ingredients: In a bowl or food processor, mix einkorn flour, sugar, and salt.
- Make dough: Use a food processor or pastry cutter to cut in cold butter until pea-sized crumbles form. Transfer to a mixing bowl.
- Add liquids: Mix in apple cider vinegar and ice-cold water 1 tbsp at a time, using a fork to combine, until dough holds together.
- Form and chill: Shape into a disc, wrap in plastic, and refrigerate at least 30 minutes to 1 hour.
- Laminate for flakiness: On a floured surface, roll the dough into a rectangle or circle and fold it over itself 1–2 times. Reform the dough into a disc, wrap, and chill again until ready to use. Ideally, overnight refrigeration is best to fully hydrate the dough and prevent shrinkage, but it can be used the same day. The longer you chill it, the easier the dough will be to handle.
Make the Filling
- Cook chicken: Heat avocado oil in a large pot over medium-high heat. Lightly season chicken with a pinch of salt and pepper, cook until no longer pink (6–8 minutes), then transfer to a bowl.
- Sauté aromatics: In the same pot, cook onion until translucent (3–4 minutes), then add garlic and cook 1 minute or until fragrant.
- Make sauce: Push onions and garlic to one side, melt butter on the other. Stir in flour to make a roux, cooking 2–3 minutes. Gradually whisk in chicken stock, then add half-and-half. Cook 3–5 minutes until thickened.
- Add cheese & season: Stir in shredded cheddar, then season with salt and pepper.
- Combine chicken & veggies: Add cooked chicken back in, along with broccoli and carrots. Mix well and remove from heat.
- Prep pie pan: Preheat oven to 375°F. Lightly grease a 9-inch pie pan. Transfer filling into the pan.
- Roll and place crust: Flour a work surface liberally and roll dough slightly larger than pan, place over filling, tuck edges, and seal (fork or flute edges). Cut a slit in the middle for steam release.
- Bake: 40–45 minutes, until crust is golden and filling bubbles. Let rest 10–15 minutes before serving.
Notes
Note: Pie crust can be made in advance—store in the refrigerator for up to 5 days or freeze for up to 2 months.
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