Friday, November 30, 2012

Paleo Creamy Chicken Pot Pie

I have posted a couple of spins on pot pie in the past, but I'm describing this one as "creamy" and definitely think it's my best stab at the dish thus far.

My goal was to create a creamy sauce for the filling, so I tried my old trick of using raw cashews to create the right texture and flavor. The results were great! You could use any combination of meat and vegetables in this one. I chose to go with very traditional ingredients: chicken, carrots, celery, onion and garlic.

I used the crust recipe from Paleo Comfort Foods, which I like because it's so easy, doesn't contain eggs and doesn't even require rolling out. I just patted my crust down on top of my pies.

My kids love "cute" food, so I made four individual pies and then one mid-sized one out of this recipe. If you make just one large pie you might need to bake yours for a little longer.
 Gluten & Dairy-Free Chicken Pot Pie

2 tbs. olive oil, divided
4 minced garlic cloves, divided
1/2 tsp. paprika
1 tsp. dried thyme
2 cups chicken or vegetable broth
1/2 cup raw cashews
1 tbs. coconut aminos
1 tbs. arrowroot powder
salt & pepper, to taste
1 tbs. olive oil
1-2 cups chopped carrot
1-2 cups chopped celery
1/2 large chopped onion
2-3 cups cooked chicken, cut into small cubes/chunks

Preheat oven to 350. Add 1 tbs. olive oil, 2 minced garlic cloves and paprika through arrowroot starch into a high-powered blender. Process until smooth, seasoning to taste with salt and pepper.

Heat remaining tbs. oil in a large skillet or saucepan. Add 2 remaining minced garlic cloves and chopped vegetables, cooking over medium for about 10 minutes, or until beginning to soften. Add chicken to pan and pour cashew mixture in. Stir to combine and reduce heat to medium-low. Cook until sauce thickens up a bit, about 5 minutes more.

Spoon filling into greased ramekins or a greased baking dish. Top with crust (recipe below) and bake for 30-40 minutes, or until topping starts to brown. The filling will be VERY hot, so be sure to cool before serving to small mouths...

crust (from Paleo Comfort Foods):
2 cups almond flour
1/2 cup olive oil
1 tsp. baking soda
1/2 tsp. salt

Combine all ingredients in a bowl, and either roll out on wax paper or crumble and press on top of pie(s) before baking.

3 comments:

  1. This was absolutely delicious! The only change I will make next time is get a low sodium chicken broth. Mine is has too much sodium. I will be making this again. :) Thanks!

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  2. This looks fantastic! How many servings does it make?

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    Replies
    1. Hi Janet! I think it depends on who's eating... I would say 6-8 depending on mouth size and appetite.

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