Chicken Pot Pie

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the tops and bottoms off the pearl onions, then peel away the papery skins, leaving the onions whole. Peel and mince the garlic. Pick the thyme leaves off the stems. Peel and medium dice the turnip and potatoes. Place the potatoes in a bowl of cold water. Cut the broccoli into small florets.

In a medium bowl, combine about ¾ of the whole wheat flour (reserve the rest for the filling and for rolling out the crust), the all-purpose flour, and ½ teaspoon of salt. Stir in 2 tablespoons of olive oil, ⅓ cup of cold water, and half the Champagne vinegar just until a dough is formed, being careful not to over mix. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator while making the filling.

Cut the chicken into bite-sized pieces and season with salt and pepper. In a medium pot, heat a little oil on medium until hot. Add the chicken and cook for 3 to 5 minutes, or until the pieces start to brown, stirring occasionally. Transfer to a plate, leaving behind any juices.

To the pan with the reserved chicken juices, add a little more oil and heat on medium until hot. Add the turnips, garlic, pearl onions, and carrots and cook 2 to 4 minutes, or until they start to soften. Add the drained potatoes and broccoli. Cook 1 to 3 minutes, or until softened; season with salt and pepper. Stir in 3 tablespoons of the reserved whole wheat flour and 2 tablespoons of olive oil; cook 1 to 2 minutes, or until well combined. Stir in the thyme, cooked chicken (along with any juices on the plate), chicken demi-glace, remaining Champagne vinegar, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low. Simmer 4 to 6 minutes, or until the onions and potatoes are tender, the chicken is cooked through and the mixture is thickened.

While the filling simmers, roll out the crust. Sprinkle some of the remaining whole wheat flour onto a clean work surface. Using a wine bottle or rolling pin, flatten or roll the dough to about ⅛-inch thickness, and large enough to generously cover your 2- to 3-quart baking dish or multiple smaller baking dishes. Invert your baking dish(es) over the dough to trace and cut out the shapes of your dish(es), leaving excess around the perimeter to seal the edges.

Pour the filling into the baking dish(es), then cover with the prepared dough, crimping the edges to seal the pie(s). If you’d like, use the excess dough to create a beautiful pattern—don’t be afraid to get creative! Carefully place the pot pie(s) on a baking sheet and cut a couple holes or slits in the crust to vent while baking. Brush the top(s) with a little olive oil. Bake 25 to 30 minutes, or until golden brown. Remove from the oven and let stand cool for a few minutes before eating. Enjoy!