Chicken
Pot Pie
Gluten
and Grain Free, Dairy Free
Low
on the Glycemic Index scale
Pie Crust:
1 C Almond Flour
½ C Tapioca Flour
¼ C ground Golden Flaxseed
2 Tbls. Coconut flour
1 Tbls. Psyllium Husk Powder
2 Tbls. My “Sugar Mix”
2 Tbls. Ghee, 2Tbls organic Palm shortening (measure out and
place in the refrigerator to be very cold when ready to use)
1 egg
1Tbls ice water
Instructions: Into
the food processor add all the dry ingredients. Pulse until mixed. Then add the
cold ghee/shortening. Pulse until it looks like sand. Add the egg and water and
pulse until it forms a ball. Add flour or water depending on what you need to
get it to a semi-dry dough ball (like cookie dough). Place in plastic wrap and
into the frig to rest.
Filling:
4-5 Tbls Ghee
2 stalks celery
2 Medium carrots
3 chopped small purple potatoes
1 med purple onion
2-3 large cloves of garlic
½ C frozen peas
2-2 ½ C cooked chopped turkey or chicken
1 1/2 C FULL FAT Coconut milk (canned)
1 C Chicken bone broth
2 tsp. sea salt
1 Tbls.black pepper
2 tsp ground rosemary and ground thyme
Instructions: In
a 10 “ cast iron skillet melt the ghee, add all the vegetables and garlic (except
the peas) chopped to the size you like and sauté’ to semisoft. Add the roasted
chopped chicken. Then add the chicken broth, coconut milk and spices. Heat
through then add the peas. Remove from the heat. Then remove the crust from the
frig and roll out on parchment paper into a
10” round. Use the parchment paper to “Flip” the crust onto the skillet.
Cut a few slits into the top of the crust and brush with a beaten egg. Bake in
a preheated 350* oven for 25-30 minutes.
My thoughts: The filling isn’t as thick when rewarmed as
left overs. So you could add some dairy free cream cheese to the filling when
you are adding the coconut milk to help it hold it’s creaminess when reheated.
This recipe is comfort food you can feel good about eating.
This dish pairs well with sautéed greens and my “Super
Healthy Bread” recipe.
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