Grain-free Chicken Pot Pie

I’m still getting back into the swing of things after this weekend and have approximately 2 million things I need to do but I couldn’t resist sharing this recipe. Yes, it’s a bit long and involved but I promise the pay-off is worth it. Plus you will have seriously delicious leftovers – unless your husband eats half of it because it’s so good. *Edited to add* Also, here a few tips for the pie crust! 1. Keep everything super, super cold. 2. Handle it as little as possible. 3. Make sure your filling is cool before you add the crust - I got impatient and didn't so the crust sank a bit but it was still delicious!

grain free, gluten free chicken pot pie

Grain-Free Chicken Pot Pie

Yield: 1 large pie or 4-6 individual pies

Adapted from: Maria Emmerich

Filling:

2 Tbsp. coconut oil

¼ red onion, finely diced

1 garlic clove, minced

1 cup carrots, diced

1 cup celery, diced

3 cups kale, thinly sliced into strips

½ tsp. dried oregano

½ tsp. dried thyme

1/8 tsp. ground allspice

3 cups cooked chicken, diced (I poach mine like this)

2 ½ cups chicken broth

2 Tbsp. coconut flour

Salt + pepper

Crust:

1 cup almond meal or almond flour

3 Tbsp. coconut flour

4 Tbsp. cold butter, grated (can sub solid coconut oil)

1 Tbsp. very cold water (if necessary)

Salt

 

Crust:

1. Combine coconut flour, almond meal, and a pinch of salt in a medium bowl and whisk to combine.

2. Grate in cold butter using a hand grater – you will be left with a few larger chunks when you get towards the end of your butter, that’s fine. Using hands, cut butter into dry mixture until you are left with chunks of butter that are about the size of a pea.

3. Try rolling crust into a ball – if it doesn’t come together, add  very cold water and gently mix.

4. Shape dough into a disk, wrap in plastic wrap, and refrigerate until very well chilled, at least 2 hours. If you’re short on time, refrigerate for 30 minutes and then pop in the freezer for 10 minutes or so until chilled.

Filling:

1.  Preheat oven to 400F and lightly grease a large pie pan or individual ramekins.

2. In a large pot, melt coconut oil over medium heat. Add onion and sauté until transculent, about 5-7 minutes. Add garlic and sauté another 2 minutes until fragrant.

3. Add carrots , celery, herbs, spice, and some salt and sauté until carrots begin to soften, about 10-15 minutes.  Add a splash of chicken stock (or white wine if you prefer) to deglaze, being sure to scrap up all the browned bits on the bottom of the pan.

4. Add kale and stir until slightly wilted, about 3 minutes.  Add diced chicken and stir to combine.

5. Add chicken stock, bring to a boil, whisk in coconut flour, and reduce to simmer. Simmer for 15 minutes.

6. Shut off heat and let filling cool until it stop steaming.

Pie:

1. Roll out crust dough between 2 sheets of parchment until it is about ¼ inch thick (you want a slightly thicker crust than a traditional pie). If your dough is warm or sticking, place back in fridge or freezer.

2. Add filling to pie pan or individual ramekins being sure to leave a little space at the top for the filling to boil.

3. Gently place crust over filling, sealing the edges to the edge of your pie pan or ramekin. Cut a few small slits in the top.

4. Bake for 30-40 minutes (less for individual ramekins) until crust is golden and filling is bubbling.

5. Let cool for 15-20 minutes before serving.