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Open-Faced Chicken Pot Pie
Used with permission from the new cookbook
Everyday Grain-Free Gourmet by Jodi Bager and Jenny Lass
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Open-Faced Chicken Pot Pie Serves 6 to 8
Crust
3 cups (750 mL) almond flour
¾ tsp (4 mL) salt
¼ tsp (1 mL) baking soda
¹∕3 cup (75 mL) butter, melted
1 large egg
Chicken Filling
1 lb (500 g) boneless, skinless chicken thighs or breasts cut into 1-inch pieces
½ butternut squash, peeled and diced, or 2 medium-sized zucchinis, diced
½ large sweet onion (try Vidalia onions when they are in season), diced
2 large carrots, peeled and diced
½ cup (125 mL) Yogurt or Yogurt Cheese
1¼ tsp (6 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 cup (250 mL) fresh or frozen peas
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Instructions
- Crust
- Preheat the oven to 300°F (150°C)
- Mix the flour, salt, and baking soda in a bowl
- Add the butter and egg to the flour mixture and combine.
- The mixture will be crumbly, but continue to knead the dough until it forms a ball
- Press the dough into a 9-inch or 10-inch pie plate (this is enough dough to fit either size)
- Wet your hands with water to help make pressing and spreading the dough easier
- Bake until lightly browned, about 20 minutes
- Remove from the oven and let cool
- Chicken Filling
- Put the all the ingredients, except the peas, in a large pot, and add enough water to almost cover the contents
- With the lid on, bring to a medium boil over medium-high heat
- Reduce the heat to medium and cook with the lid ajar for 30 minutes, stirring occasionally
- Remove the lid and increase the heat to medium-high
- Cook, stirring occasionally, until the stew bubbles vigorously and the sauce reduces and thickens, about 40 to 50 more minutes
- Add the peas and stir to mix them in well
- Cook for about 2 more minutes, until the peas are heated through
- Turn off the heat, move the pot of stew to a cool burner, and let it sit for about 5 minutes
- Assembly
- To eat immediately, pour the filling into the pie crust and serve hot
- To divide and freeze, pour the filling into the pie crust and refrigerate for 2 hours
- Cut the pie into 6 to 8 pieces and freeze each piece in an individual container
- Freeze any leftover filling to eat as a stew or use as the filling for another chicken pot pie
Chicken pot pie is comfort food at its best. This recipe combines a savory almond-flour pie crust with a rich chicken stew. It also freezes and reheats well. Note that if you choose to use more heart-healthy chicken breasts, the stew will be a bit less rich.
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