Fresh-Milled Emmer Pot Pie

Emmer is earthy, substantial, and especially useful when the grain itself should be noticed—from pasta and pastry to muffins and cooked-berry bowls.

Ingredients

• 360 g fresh-milled emmer flour
• 7 g salt
• 225 g very cold butter
• 120–150 g ice water
• 500 g cooked chicken
• 450 g mixed cooked vegetables
• 500 g thick chicken gravy
• 1 egg for wash

Method

1. Cut butter into flour and salt, leaving visible flat pieces. Add ice water until the dough holds when squeezed.
2. Divide, flatten, wrap, and chill 60 minutes.
3. Roll the larger half and line a 9-inch deep pie plate.
4. Combine cold chicken, vegetables, and gravy; fill the crust.
5. Top with remaining dough, seal, vent, and brush with egg wash.
6. Bake at 425°F for 20 minutes, then 375°F for 35–45 minutes. Rest 20 minutes.

Grain-specific notes

All filling components should be cool before assembly.

Bake on a preheated sheet pan to set the bottom crust.

Learn the grain

Read the Emmer grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.