For the Pie Crust
- 2 1/ 2 cups all-purpose flour
- 1/ 2 cup unrefined coconut oil, solid (best if cold)
- 1/ 2 teaspoon salt
- 9 tablespoons ice cold water
FOr the Pot Pie
- 3 tablespoons unsalted butter, or ghee
- 1 1/ 2 cups sliced carrots
- 1 cup chopped onion
- 1 cup sliced celery
- 3 teaspoons minced garlic
- 1/ 3 cup all-purpose flour
- 1 1/ 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- 2 1/ 2 cups reduced sodium chicken broth
- 1/ 2 cup milk, or unsweetened almond milk
- 2 cups vegetables*
- 2 1/ 2 cups chicken, cooked shredded or cubed (or turkey)
- 1 large egg, mixed with 1 tablespoon milk for egg wash
To make the pie crust: In the bowl of a food processor, add the flour, coconut oil, and salt. Process for 1 minute or until no visible chunks remain. This can also be done by hand with a pastry cutter, but takes a bit longer. Add ice water, starting with 4 tablespoons, and process to combine. Add in 1-2 additional tablespoons at a time until the dough sticks together when bunched in your hand. Transfer the dough to a lightly floured work surface. The dough should come together easily and not feel very sticky. Using floured hands, fold the dough into itself until a smooth dough forms. Form it into a ball and flatten into a 1-inch thick disc. Wrap tightly in plastic wrap. Refrigerate for at least 20 minutes and up to 5 days.
To make the pot pie: Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the carrots, onion, celery, and garlic. Sauté for 5 minutes to allow the vegetables to sweat a bit and become soft. Stir in the flour, salt, pepper, thyme, and sage. Cook for 3-4 minutes.
Add the chicken broth and milk. Bring to a boil, reduce heat to medium-low and simmer for 5-6 minutes. The sauce will thicken as it cooks. Stir in the vegetables and chicken/turkey. Cook for 1-2 minutes. Remove from the heat and allow to slightly cool for 10 minutes.
Preheat oven to 375°F. Transfer filling to pie dish.
On a lightly floured work surface, roll out the pie dough. Turn the dough about a quarter turn every few rolls until you have a circle about 1 inch larger than your pan — for this, about 13 inches. Carefully lay the dough over the filling. Crimp the edges to seal and cut a few slits in the top for steam vents. Lightly brush the top of the pie crust with the egg wash.
Bake for 35-40 minutes or until the top of the crust is slightly golden brown. For added color, you can broil for 1-2 minutes — keep a close eye so it doesn't burn.
Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in a container for up to 5 days. Reheat as you like.