One of the dishes I remember my mom making growing up was Chicken Pot Pie. Since living on the opposite coast from my family, I often revert to comfort foods living thousands of miles away. I simply revert in healthier ways. So much has been found out about nutrition in the last few decades, so naturally this version of chicken pot pie reflects those discoveries. There is no gluten or dairy here. Ever. Anyways, I decided to make this particular pot pie a little different in the contents as well. Instead of typical peas and carrots, I chose to switch it up with broccoli, green peppers, and asparagus. All green. It is St. Patrick’s Day next Monday, so I thought that I would make this recipe festive as well.
1 lb chicken, cubed
½ cup asparagus , cut into ½ inch pieces
½ cup broccoli, cut into ½ inch pieces
½ cup green peppers, cut into ½ inch pieces
1 cup chicken broth
3 tbsp walnut oil (sub olive oil if you don’t have it)
½ cup mushrooms, chopped
¼ cup arrowroot powder
2 tbsp coconut cream
2 tbsp parsley
¼ tsp white pepper
¼ tsp black pepper
2 cups almond flour
1 tsp salt
2/3 cup palm shortening
6 tbsp of cold water
½ tsp baking soda
2 tbsp coconut flour
2 tbsp honey
1. Mix crust ingredients together. Set to the side and allow the coconut flour to absorb the moisture.
2. Preheat oven to 350 degrees.
3. In a large skillet, over medium-high heat, add 1 tbsp of oil and cook the chicken with black pepper. When cooked through, set to the side.
4. Add the rest of the oil to the skillet and sauté the asparagus, broccoli, mushrooms, and peppers. When cooked add parsley and white pepper.
5. Add chicken broth, coconut cream, and arrowroot powder. Mix well. Add the chicken back in.
6. Allow to boil for about 5 minutes, stirring occasionally to allow the sauce to thicken.
7. Put the filling in ramekins, almost to the top.
8. Now for the crust on top. I used mini ramekins, so I took dough a little smaller then a tennis ball and flattened it out to cover the top of each. The key to working with this kind of dough is to put some water on your fingers first. Rinse them between each.
9. Place on a baking sheet, to make it easier in the oven, and bake for 15 minutes. If you are using a larger dish, like a 9×9 dish, then bake for about 25 minutes.