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:
Preheat oven to 375.
Dice butter and place on a plate to chill in the fridge.
Place 1 cup flour and salt in a bowl and whisk.
Add cut up butter and mash with a fork, pastry cutter and even your fingers to blend with flour.
Add egg yolk and mix, then 2 T of almond milk, reserving last T if needed.
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.
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.
If using raw chicken, add and saute for 2 minutes.
Add celery for another 2 minutes.
Then add remaining veggies and stir.
Whisk gluten free flour into chicken broth and add to veggies.
Add almond milk and seasonings and simmer for 2-3 minutes. Transfer to pyrex dish, let cool for 5 minutes.
Peel top parchment off dough and flip dough onto mixture and shape to cover dish.
Paint egg wash over dough and bake for 40-50 minutes or until nicely browned.