Tuesday, November 8, 2011

Pot of Chicken Pie

So funny to be whipping up comfort foods when today was an unseasonable 68 degrees! After our October snowstorm I'm not complaining, however. In fact, I had intended to make something totally different tonight, but the cave man specifically requested the Pot of Chicken Pie from Paleo Comfort Foods.

Since we've been butting heads on the food front lately, I'm going to take his input to heart. And I'm *so* glad I did, as this was another amazing dish! I want to share the crust recipe, as it's super easy and really made the dish. I did find it cracked a bit when I tried to spread it over my casserole dish, but other than not looking pristine for photos it wasn't a real issue.

Pot Pie "Crust":
from Paleo Comfort Foods

2 cups blanched almond flour
1/2 cup olive oil
1 tsp. baking soda
1/2 tsp. salt

Combine all ingredients in a bowl. Roll out on a sheet of wax paper and place in refrigerator while preparing other ingredients.

**I rolled my crust out onto a silicone Silpat mat, and then basically flipped it upside down over my casserole dish. I was worried if I tried to man-handle the fragile dough too much it would crumble and crack even more. This method seemed to work pretty well!
filling, before adding the broth, coconut flour and chicken
For the pot pie filling, I used poached, cubed chicken and the carrots, celery and mushrooms called for in the recipe. I subbed chopped baby spinach for broccoli, and thyme for parsley. I also found that while simmering I needed to add a little more than the recommended 1 tbs. of coconut flour to make the mixture thicken to my liking.

after baking, not hard to note my imperfect crust ;)
I didn't have my kids tonight, but I will definitely be making this again for them. I think they would love it! The cave man said it was even better than last night's Shrimp and Grits. Another winner from my new favorite cookbook!

dished out and delicious...

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