Chicken pot pie

Try einkorn flour

Great

% Daily Values based on a 2,000 calorie diet

Step 1

CRUST: Combine 3/4 cup flour, baking powder and salt. Cut in butter until crumbly. Add buttermilk and oil. Mix well. Gradually add water until dough forms a ball. Cover and refrigerate 1 hour.

Step 2

FILLING: Melt butter in a large skillet. Add the carrots, celery and onion; sauté until crisp-tender. In a small bowl, combine flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to a greased square baking dish. On a floured surface, roll out dough of crust to fit baking dish. Place dough over chicken mixture. Cut slits in dough. Brush with egg white. Bake at 425°F for 20-25 minutes or until crust is golden brown.