Recipe: Chicken Pot Pie
Grain-Free, Dairy-Free, Paleo, WLC
Yes, I really meant it when I said I’m craving comfort food! It doesn’t get any more comforting than chicken pot pie, does it? Here is a delicious grain-free version. It could use a little prettying up – Perhaps you’re a better crust flipper than I am? – but don’t judge its yumminess by its aesthetics. Or do, just in reverse. Know what I mean?
Chicken Pot Pie
This recipe is largely based on this one from Paleo Table
*3 cups shredded or chopped cooked chicken (I used this crockpot chicken.)
*3 medium carrots, sliced or diced
*2 stalks celery, sliced or diced
*1/2 a large onion, diced
*4-8 oz. shitake mushrooms, stemmed and sliced (depending on how much your family likes mushrooms…)
*2 tsp. thyme
*1 generous cup chicken stock
*1/2+ cup coconut milk
*Sea salt
*Coconut oil*2-1/2 cups almond flour
*2 Tbsp. chilled gheeor butter (If ghee isn’t tolerated, use chilled coconut oil.)
*1/2 tsp. sea salt
*1 eggPreheat oven to 375 degrees.
Heat a bit of coconut oil (or other fat of choice) in a large skillet. Add in carrots, celery, onion and mushrooms and saute until getting soft, about 5 minutes or so, adding the thyme about halfway through.
Add chicken and chicken stock and bring to a boil. Reduce heat and add 1/2 cup coconut milk. Add additional coconut milk a tablespoon at a time if mixture appears dry. Allow to simmer for a few minutes, adding sea salt to taste.
Meanwhile, place almond flour, chilled ghee (or butter or coconut oil), salt and egg in your food processor. Pulse until a dough is formed. Remove from your food processor, kneading a bit more by hand and rolling it into a large ball. Press between two pieces of parchment paper
, and roll until a thick crust is formed, about 10″ in diameter (-ish). (This is the rolling pin I want, by the way… but I usually end up using a red wine bottle.)
Place chicken mixture in casserole dish of your choice. I used a shallow (2-1/2″ deep) round dish (9″ diameter).
NOW THIS IS KEY: Move your casserole dish over to where your rolled crust is sitting between the parchment paper sheets. Remove top sheet of parchment. Keeping the crust as flat as you can (to keep it from breaking), lift the paper and quickly flip the crust on top of the chicken mixture.
OK, mine fell apart (quite) a bit, too. Just press the pieces together, and press the sides down. It will still be super yummy.
Place casserole dish on a rimmed baking sheet and bake for 12-15 minutes or until crust is lightly browned.
One more note: It’s not going to look that pretty when you serve it on a plate. This could be remedied by baking in individual ramekins
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Although I have always loved cooking and am the sole meal-preparer in my home, there was one thing I never quite got. It amazed me when people would say they cleaned out their fridge and made a soup with "whatever was in there," or that they would cook once and use the leftovers for five... - Arrogance Fatigue
(plus a recipe!)
This past Saturday I attended an Adrenal Fatigue Workshop. Overall, it was very disappointing so I don't have much to share about that, but if you would like some good information on this important topic please click here or here (excellent posts by Modern Alternative Mama and The Healthy Home Economist). (Update on 2/1/2011: Another...
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It was so good last night! and so healthy! Love it!
from – your gardener.
Thanks, honey.
Sounds really good! I’ll have to try this one!
I was so excited about this until I saw it’s not *nut-free*… not your fault of course, it looks delicious! And is obviously healthy. Just so difficult to find grain-free and nut-free recipes…
Any recommendations?
I forget if you can do coconut flour…??? That will pretty much be your savior. Again, I’ll need to do a longer post but I’d concentrate on learning some basic recipes with coconut flour (wraps, muffins, etc.) and then adapting those for other recipes.
He’s never reacted to coconut milk but that’s the only thing coconut he’s ever had… we only have “coconut powder” here – I can’t figure out if this is the same…?