Wednesday, February 22, 2012
Paleo Chicken Pot Pie
While yesterday I was lamenting the stomach bug's impact on the week's menus, today I again tried to turn lemons into lemonade. I used the broth from the homemade chicken soup we enjoyed on Monday night to create a pot pie for dinner tonight. My daughter's still home and her brother is still iffy at times, so it made sense to have a meal I know would "go down well."
I used the crust recipe from Paleo Comfort Foods, which I shared a couple of months ago. Rather than using two cups of almond flour I used three, and adjusted the other ingredients accordingly. This allowed me to really cover the whole casserole dish (which was a boon, as just as I was flipping the crust on top something distracted me and a good deal crumbled... having excess crust made it easier to pat it back into shape).
For the filling I took what remained of the leftover soup's veggies and chicken, and added in some sauteed broccoli florets along with more carrot, celery, onion and garlic. Just 1 tbs. of coconut flour, as PCF suggests, does wonders to thicken the mixture until it's just the right consistency for the pie.
It was delicious, and making the crust again makes me wonder what other good things I could top off with it...