Chicken Pot Pie with Sprouted Soft White Wheat Pie Crust

Soft White Wheat Berries are lower in gluten and is the type of wheat used for pastries. A friend asked me to create a recipe for pie crust with my sprouted grains – she has an issue digesting conventional flour.

Pastries are much more delicate and require a different level of care with sprouted grains as whole wheat flours require more time to hydrate. Higher-fat butter generally produces a flakier crust so we use this as well to help with the sprouted grain flour.

Required Equipment

  • Food Processor
  • 4 six-inch ceramic pie plates for the chicken pot pies

There is a technique called “pie crumbs” that gives the sprouted grain flour longer time to hydrate with the butter.

Pie Crumbs


  • 2 cups sprouted grain white wheat berries milled on fine, then frozen.
  • 1 pound 85% butter fat, butter, frozen, then grated.
  • 1/2 tsp salt


  • In a food processor, mix the salt, frozen flour and frozen grated butter into crumbs.
  • Store in a freezer-grade zip lock bag in the freezer until ready to use.

Pie Crust


  • Start this process three hours before you need to make pie crusts.
  • Measure out 100g of the frozen pie crumbs to make four, six-inch crusts for the chicken pot pie.
  • Let thaw out in a bowl for an hour.
  • Mix up to 1/4 cup ice water into the pie crumbs – one tablespoon at a time.
  • Form the dough into a ball.
  • Wrap in saran wrap and put in the refrigerator for two hours.
  • Divide into four equal sections.
  • Cover the rolling surface and rolling pin with flour.
  • Roll out each section into a six-inch circle.
  • Cover the six-inch pie plates with the pie crusts AFTER filling them with the Chicken Pot Pie Filling

Chicken Pot Pie Filling

Preheat the oven to 350 degrees F


  • 6 tbs butter
  • 1 medium onion diced
  • 1 tbs poultrygeist seasoning
  • 1/3 cup organic all-purpose flour
  •  2 1/2 cup chicken bone broth (homemade) – warmed
  • 2 tbs cream
  • 2 cups diced chicken (if you don’t have leftover, cook up four chicken thighs)
  • 1 cup frozen peas
  • 1 cup par-cooked diced carrots
  • 1 tsp salt (added 1/4 tsp at a time – taste to make sure it does not get too salty)
  • 1/4 tsp black pepper
  • Egg wash – 1 egg white with 1 tsp water


  • Melt the butter
  • Add in the diced onions and the poultrygeist seasoning
  • Cook over low heat until the onions are translucent
  • Add in 1/3 cup flour, coating the onions.
  • Add in the warm chicken bone broth
  • Stir and cook on low until thickened
  • Add in the cream and stir
  • Add in the chicken, peas, and carrots
  • Season with the salt 1/4 tsp at a time until salted to taste.
  • Season with the 1/4 tsp black pepper
  • Fill the four pie plates with equal portions of the chicken pie filling.
  • Cover each pie with a pie crust – crimping at the edges to seal the pie filling.
  • Brush the top of the pie crusts with the egg wash and put a couple slits in each crust.

Cook for 45 minutes or until the top crust turns brown.

Serving Suggestions

Let cool for 10 – 15 minutes before enjoying.





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