You could make this vegetarian by substituting chick peas or tofu for the chicken. It would be just as good.


I’ve been in kind of a pot pie mood lately… The weather has been getting colder (at least at night) and nothing beats a good crust filled with all kinds of delicious veggies and some chicken. While I have written out the recipe of this specific pie (pictured), you can use whatever vegetables you have in your house to accompany the chicken (or tofu). If you use tofu, I recommend doubling the quantity of herbs/ spices used and reducing the liquid by half.

For the crust:

400 g all-purpose flour
100 g whole wheat flour
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp freshly ground black pepper
2 sticks (1 c) cold butter
1 c cold water

For the filling:

1 tbsp olive oil
2 large cloves of garlic, chopped coarsely
2-3 stalks of fennel
2 carrots, chopped into medallions
2 parsnips, chopped into medallions (quarter the ones that are very large)
1 medium baking potato, chopped into 1/2 inch cubes
kernels from 2 ears of fresh corn
1/2 c frozen spinach, thawed
a handful or two of frozen green peas
1 – 1 1/2 c chicken, chopped into chunks
2 tsp dried basil
2 tsp dried parsely
1 small sprig of rosemary
1/8 tsp dried thyme
1/8 tsp ground cinnamon
1/8 tsp freshly ground black pepper
1 c chicken or vegetable stock
2-3 tbsp flour

In a large mixing bowl, whisk together the flours, spices and salt. Cut the butter into 1 tbsp pads and work into the dough with your fingers, breaking it into ever smaller pieces. (Your hands should be cold to do that). When the mixture looks like breadcrumbs, make a well in the center and pour in 3/4 of the water. Begin mixing the water into the flour with a fork. Use your hands to form a workable dough, adding the rest of the water as needed. Be careful not to over-knead the dough, as that will make it tough. Kneading just a few times should suffice. Set aside in the refrigerator or another cool place.

Preheat the oven to 375 F.

Heat the oil over medium heat and saute the garlic lightly. Add the fennel, carrots and parsnip. After about two minutes, add the potato and stir well. After about five more minutes, add the corn and peas, followed shortly by the chicken.  After sauteing for another few minutes so that all of the ingredients are hot, add the spinach and herbs/ spices. When they are integrated, add the broth and allow the mixture to simmer for a few minutes.

During this time, divide your pastry dough in two. One half of the dough should be slightly larger than the other. Roll the larger half out on a lightly floured surface until it forms a large circle that is between 1/8 and 1/4 inch thick. Lightly grease a deep cake/ pie pan and drape the dough over it. Being careful not to pierce the dough, arrange it so that it lines the pan, without air pockets and with an even amount hanging over on all sides. Roll out the second piece of dough to the same thickness and set aside for a moment.

Turn off the heat under the mixture for your pie filling and sprinkle one tablespoon of flour over it. Mix thoroughly and repeat one to two more times, so that the flour forms a thin gravy with the broth.

Pour the whole filling mixture into the dough-lined pie dish. Spread the filling to make sure it forms an even dome shape. Cover this dome with the second piece of dough and cut vents in the top (these can be decorative or not.) You can either crimp the edges of the two doughs together with a fork, trimming the excess with a knife, or simply fold the edges of the lower crust dough up to cover the top crust, as I did.

Brush the top with egg or cream and bake until the crust is crisp and golden.