I can't believe how hard it's been for me into the pace of the new year!  I've been organizing a lot and it just takes up waaaay too much of my time!

It's been really cold out here for us 'Southern California Sissies', so hearty Comfort Food is always my first choice!  When I finally pulled my nose out of whichever closet I was in and made my way to the kitchen, I thought I was just going to warm up last night's Chicken Soup.  Then, I remembered I'd kept out some of the white meat so I could make this Pot Pie!  It's super simple and a twist on the traditional tastes for a mildly spicy kick!  Serve it with Salsa and some Raw Applesauce or a Salad with lots of Avocado, Tomato and Red Onion and your favorite Veggies!





While Spelt is not gluten-free, it is a grain that has not been predominately genetically modified.  It is more water-soluble than wheat and easier to digest.  It's very easy to bake with, displaying much of the same qualities as wheat.  But for you that are (or need to be) 100% gluten-free, please use my Grain-free Pie Crust Recipe found in Bread-like Goods!


FOR THE SPELT  CRUST

1/2 C Unsalted Butter (1 stick)
1 Large Egg-separated
1/2 t Sea Salt
2 T Very Hot Water
2 1/4 C White Spelt Flour

Separate the Egg and set the Egg White aside. In your Food Processor blend the Butter with the Yolk and Hot Water til emulsified.   Add the Spelt Flour all at once and blend until it comes together in a dough ball.  Divide in half and press into disks. 

Roll out 1 disk on waxed paper and lay into a 9 inch pie pan.  Finish the edges by turning under and fluting or cut the dough off and save the extra for the Little Pie Crust Cinnamon Goodies Mom and Gramma made!  Beat the Egg White til frothy and brush all over the top crust.

INGREDIENTS for the POT PIE

2 C Chopped, Cooked White Chicken Meat
Corn Chopped off 4 Medium Cobs
1/2 Medium Chopped Onion
1 C Black or Pinto Beans
1 Good sized Jalapeno Pepper, seeds removed
1 C Fresh Cotija or Ranchero Cheese (optional)
1 C Heavy Cream OR 1/2 C Sour Cream and 1/2 C Chicken Broth
1 T Coconut Flour
Sea Salt and Pepper to taste

Combine everything together in a bowl then pile it into your Pie Crust.  It piles up high.  Put the Top Crust on, cut slits for the air to escape and Bake at 375 for about 50-60 minutes.  Let set 10 minutes before slicing. Crumble some cheese on top, add some cilantro and salsa and Enjoy!