Cheesy Chicken Pot Pi

We were out shopping, and Doug reminded me it was Pi Day. Since we are trying to be lower carb, I thought we could have a Chicken Pot Pi.

Ingredients:

Pi Crust:

• 1 cup All Purpose flour (125 grams) 
• 1 cup whole wheat flour (125 grams)
• 1 tsp salt 
• 2 sticks cold butter, cut into 1/4" cubes
• 1 cup sourdough starter (8 ounces)

Filling:

• 10 - 16 ounces chicken breasts, frozen
• 1 can chicken broth 
• 1/2 teaspoon thyme, parsely, sage
• 1/4 teaspoon black pepper
• 1.5 cups packed spinach
• 1.5 cups packed diced kale (stems removed first)
• 3/4 cup diced carrots 
• Optional - 1 cup peas, cooked and diced potatoes, or celery
• 2 ounces shredded cheddar
• 4 ounces shredded mozzarella

Instructions:

1. In a food processor, whisk together the flour, salt, and sugar with the metal blade.
2. Drop the butter around the flour, and pulse together for several seconds. 
3. Add sourdough starter, and pulse together for several seconds.
4. Move mix to a larger mixing bowl, and squash together with your hands.
5. Form the dough into two disks, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes. (I made a ~11.5 ounce disk, and an a ~12.5 ounce disk, so I could have a slightly more for the lower crust)
6. Preheat the oven to 400 degrees at least 15 minutes before baking the pie. (I had a rack with a a sheet of baking steel in the lower 1/3 of the oven.)
7. If starting from frozen chicken breasts:
   
   • Add chicken broth to a pressure cooker pan.
   • Sprinkle broth with the thyme, parsley, sage and pepper. 
   • Add chicken breasts. Pressure cook for 10 minutes, then quick release. 
   • Add carrots, spinach, and kale on top. Pressure cook for another 5 minutes.
8. Dice chicken into 1/4 inch pieces. Stir back into broth.
9. Stir in cheeses until they melt.
10. Remove larger disk from the fridge and roll it out into about 14" round circle.
11. Fit the crust into a pie pan.
12. Roll the second disk of dough into a smaller circle that will cover your pie pan.
13. Scoop the filling in the pie pan, and cover with the top crust. Seal the edges of the pan. 
14. Make 4 or more slits in the top crust for the steam to escape. (Or make a lovely Pi symbol!)
15. Put the pan in the pre-heated oven.
16. Bake for 20 minutes, check the pie.
17. Bake for an additional 15 to 29 minutes until the crust looks done the filling is bubbling through the slits on the top crust. (Watch the crust does not get too done.)
18. Cool pie on a cooling rack for at least 10 minutes/

Carole's Notes:

We liked this! I may add more veggies such as peas and celery next time for a fuller pie.

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2016/05/loquat-cherry-pie-with-sourdough-pate.html with my own version of chicken filling.