Tuesday, February 5, 2013

Paleo Chicken Pot Pie

These little guys were an experiment to turn an old chicken pot pie recipe and make it Paleo.  My biggest concern was the crust, BUT to my pleasant surprise the crust was very cooperative and turned out beautifully. I couldn't be happier with the outcome of my little experiment and it is my pleasure to share it with you! 

Chicken Pot Pie Filling
Serves 3-4

Ingredients: butter or ghee, coconut flour, chicken broth, chicken, carrots, broccoli, bell pepper {or any other vegetables}, garlic, rosemary, lemon juice, salt, and black pepper
Melt in a medium-sized on medium low:
• 1/4 cup butter

• 2 Tbsp coconut flour

Whisk together until flour is well combined and there are no chunks

Then gradually add, whisking to prevent lumps:
• 4 cups chicken broth {we make our own}

Simmer for 10 minutes whisking periodically.  If mixture is too thick add a little bit of water.  If too watery add some more coconut flour.

Mix in:
• 2 carrots {chopped}
• 2/3 cup broccoli {chopped}
• 1/2 of a red bell pepper {or any other vegetables}
• 2 garlic cloves
• 1 Tbsp rosemary
• juice of 1/4 of a lemon
• 2-3 tsp salt {this is an approximation.  Make sure to taste your filling and add more if needed or maybe add less if your chicken broth is salty}
• 1/2 tsp black pepper

Simmer for 10 minutes

• 1 cup cooked chicken {we roast a chicken once a week and I used the leftovers}

Set aside to cool and make the crust

Crust Recipe

Ingredients: almond flour/meal, coconut flour, egg, salt, and ghee {or butter}

Chop up into small cubes:
• 1/6 cup cold ghee {butter}

Place half in the freezer and the other half in the fridge

In a food processor pulse:
• 1/3 cup almond flour 
• 2 Tbsp coconut flour 
 • pinch of salt 

Pulse for approx. 5 seconds:
• the butter from the fridge

Add and pulse a few times:
• 1/2 of a blended egg {save the other half for later}

Lastly, add and pulse a few times, maybe 4 or 5 times:
• the butter from the freezer

Roll into a ball, cover with saran wrap,and place into the fridge for five minutes  

Pour the chicken pot pie filling into a dish {a pie pan would probably work perfectly. However, it may be hard to roll the crust large enough to cover the top, so I suggest something deeper and not as wide}.  Then roll the crust out in between two pieces of parchment paper.  Roll it out a little larger than the top of your baking dish.  Then transfer the crust to the top of the baking dish and push down the ends to create a seal.

Create an egg wash with:
• the other half of the egg
• 1 1/2 Tbsp water

Lightly brush the crust w/ the egg wash, cut tiny slits in the crust to allow steam to escape, and sprinkle with coarse salt

Bake at 400 degrees until crust is golden, approx. 15-20 minutes

Let cool for 10 minutes and then eat to your hearts content