Thursday, December 31, 2009

Primal Chicken Pot Pie


This hearty pot pie is made with and Almond flour crust. Chicken pot pie is amazing on a cool night. This one is modified from Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook. Here's my version.

For the Crust:
1 1/2 cup blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1tbs minced cilantro
1 tsp garlic powder
1/4 cup grapeseed oil
1 tbsp water
1 egg

Pre heat the oven to 350. Mix the salt, garlic powder, cilantro, baking soda, and almond flour in a large bowl. In a smaller bowl, mix the water and the grapeseed oil. Stir the wet ingredients into the dry ones and press into a 9 1/2 inch pie pan or cake pan. In a small bowl, whisk the egg with a little water and rub the crust with the egg wash for crispier crust.

Bake for 12-15 minutes, until golden brown. Remove and let cool before filling.


For the Filling:
1 lb chicken breasts, cut into cubes ( I used left over roasted chicken)
2 tbsp Olive oil or bacon grease
1 large onion
2 stalks celery, diced
2 medium carrots, diced
1 tsp sea salt
2 sprigs thyme
1 cup thinly sliced mushrooms
1 cup cubed butternut squash
2 tbsp arrowroot powder
1 cup chicken stock

Heat the oil in a large skillet over medium heat. Saute the onion for 8-10 minutes, until soft, then decrease the heat to medium. Add the celery, carrots, squash and salt then cook covered for 10-15 minutes or until tender. Add the mushrooms and chicken and cook for 3-5 minutes until the chicken is cooked through. Add the thyme.

In a small bowl, whisk the arrowroot powder with the chicken stock until dissolved. Raise the heat in the filling pot to high and add the arrowroot mixture, whisking consistantly for a minute, or until it thickens.

Pour this mixture in the crust. Serve Hot.

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