Friday, March 28, 2014

Heavenly Pot Pie

I can't even tell you how good this was ... Delicious, sooooo yummy. It was easy to make and felt healthy. But most of all it was a meal that we could all enjoy together. With Finn's allergies we've learned to adjust recipes but I personally have been missing crusts, toppings and biscuits. Not that they feature so often on our table, but still ...

Plus, for years I have been wanting to find the perfect Chicken pot Pie recipe and this is definitely it. It is going in our forever pile of stuff to make over and over again.

Of course it helps that there are sweet potatoes in the crust ... Finn loves them. Hmmm, I wonder who he got that gene from {wink}

Chicken Pot Pie with Sweet Potato 'Crust'
adapted from Perrys Plate

I've adjusted the quantities ... this makes enough filling for 3 pies, but topping for one. Eat one pie immediately, the other two go in the freezer. Thaw completely, add topping and bake up for a heavenly and quick pot pie dinner.


For the filling:
4 Tablespoons olive oil
4 leeks, white and light green parts only, sliced
6 heaping Tablespoons rice flour
4 large or 6 medium carrots, peeled and diced
1 red pepper, diced
1-1/2 Cup peas (I used frozen)
Juice from baking chicken ... This time I had ½ cup
4 cups water
2 no-sodium vegetable cubes
Meat from a roasted chicken, pulled and lightly chopped up
2 teaspoon dried thyme
freshly ground black pepper

For the topping:
3/4 cup almond meal
1/2 cup Rice flour
Scant Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons cup solid coconut oil
1 egg - I used flax seed as a replacement
3/4 cup cooked, mashed sweet potatoes, chilled .. Honestly, the first time I made this it was hot from oven but it didn't seem to make a difference. Next time I'll remember to throw it in the oven when I roast the chicken.


Preheat the oven to 400 degrees F.

To make the filling:
Heat oil in an oven-safe deep saute pan over medium heat. Add the leek, carrots, red pepper and peas. Add broth (from chicken), water, vegetable cube and thyme plus salt and pepper to taste. Simmer about 10 minutes until vegetables begin to soften. Whisk in rice flour and stir until thickened. Add chicken and stir to combine. Remove from the heat and cover to keep warm while you make the topping.

To make the topping:
Combine the almond flour, baking powder, and salt in a food processor. Pulse to blend. Add the coconut oil in pieces, pulsing until the mixture is crumbly. Add the eggs (or presoaked flax seeds) and sweet potato and pulse until the mixture resembles a very soft dough.

Spoon and/or spread the dough on top of the chicken filling. Bake for about 30-35 minutes or until the biscuits begin to brown and are cooked through. If the tops begin to get dark quickly, place a sheet of aluminum foil over the top while it finishes baking.

Remove from oven and let it stand for a few minutes before serving.

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