Monday, April 9, 2012

Apple & Chicken Sausage Pot Pie

I am one day overdue for the grocery store, evidenced by my wilting produce and bare refrigerator shelves. As such, I threw tonight's dinner together to utilize what I had one hand: a few apples, some sad celery stalks and a package of "naked" (ie. vegetarian fed and antibiotic-free) apple and chicken sausage.

Although spring is upon us, it was blustery here so I thought I could get away with an autumnal dish. I made everything in one ovenproof skillet, which made the meal quick and gave me less to clean up. I wanted to try out a different Paleo pot pie crust than the standby I always make from Paleo Comfort Foods... this one was delicious, though I think I made a bit too much crust in relation to the filling. It wound up a bit thick in spots, overwhelming the other flavors.

I also think this would taste great with some raw pecans or walnuts mixed in, and even perhaps some diced sweet potatoes or carrots.

Apple & Chicken Sausage Pot Pie

1 package chicken & apple sausage, diced (mine was 12 oz.)
2 tbs. butter
2 large apples, peeled, cored and chopped
3 chopped celery stalks
1 medium onion, chopped
1 bay leaf
1/2 tsp. dried thyme
salt & pepper, to taste
2 tbs. ground flax (optional, but adds fiber & helps thicken filling)
2 tbs. flour of choice
1-2 cups liquid (can use all broth or combination of apple cider and broth... I eyeballed about 1.5 cups)

crust:
3 cups almond flour
2 eggs, lightly beaten
1/4 tsp. salt
1/2 tsp. baking powder
enough milk of choice to thin out (I used about 4 tbs.)... could also use water

Preheat oven to 350. Cook sausage in large ovenproof skillet until beginning to brown. Set aside. Melt butter in same skillet; add apple, celery, onion, bay leaf, thyme, salt and pepper. Cook on medium-low until everything softens, about 7-10 minutes.


Stir in ground flax and flour, making sure mixture is thoroughly coated. Cook for one minute more. Next gradually add liquid, and then simmer until mixture thickens up to your liking. Remove bay leaf and take off heat.


For crust, combine all ingredients in a large bowl. Using hands, pat dough on top of skillet in an even layer.

Bake for 20-25 minutes, or until crust is golden brown.

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