Healthier Chicken Pot Pie

Ingredients:

Crust:

  • 1- 1 1/4 cups unbleached white flour

  • 1/4 tsp sea salt

  • 1/3 cup unsalted butter or coconut oil

  • 1 egg yolk

  • 2-3 T unsweetened almond milk

Filliing:

  • 2 cups cooked chopped chicken or 3/4-1lb boneless chicken breasts, cut into cubes

  • 1/2 cup chopped onion, shallot or leek

  • 1 1/2 cups chopped celery

  • 1 1/2 cups chopped carrots

  • 1 1/2 cups chopped sweet potato or purple potato

  • 1 1/3 cups chicken broth

  • 1/3 cup gluten free flour

  • 1 cup unsweetened almond milk

  • 3/4 tsp sea salt

  • fresh ground pepper to taste

  • 1 tsp dried thyme

  • 1 tsp oregano

  • several drops of hot sauce or spoonfuls of salsa (optional)

  • 1 egg for egg wash

Here’s How:

Crust:

  1. Preheat oven to 375.

  2. Dice butter and place on a plate to chill in the fridge.

  3. Place 1 cup flour and salt in a bowl and whisk.

  4. Add cut up butter and mash with a fork, pastry cutter and even your fingers to blend with flour.

  5. Add egg yolk and mix, then 2 T of almond milk, reserving last T if needed.

  6. Form dough into ball and roll out between 2 pieces of parchment in the shape of the pyrex dish you use (9/13) and set aside.

  7. In a large saute or soup pan, heat and add a touch of ghee, coconut oil or avocado oil, heat and saute onion for 3-5 minutes until browned.

  8. If using raw chicken, add and saute for 2 minutes.

  9. Add celery for another 2 minutes.

  10. Then add remaining veggies and stir.

  11. Whisk gluten free flour into chicken broth and add to veggies.

  12. Add almond milk and seasonings and simmer for 2-3 minutes. Transfer to pyrex dish, let cool for 5 minutes.

  13. Peel top parchment off dough and flip dough onto mixture and shape to cover dish.

  14. Paint egg wash over dough and bake for 40-50 minutes or until nicely browned.

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Baked Stuffed Squash