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I modified this recipe from one I found on the internet.  It is absolutely fabulous.  You will never go back to buying a pot pie!  You can make it with chicken or just omit the chicken and add more veggies.

1 pound boneless, skinless chicken (you can use breasts, thighs, or both), cut into small cubes
1 cup carrot, sliced
1 cup frozen green peas
1 cup chopped celery
1 large potato, peeled and cubed
1/2 cup organic butter or extra virgin coconut oil
1/2 cup yellow onion, chopped
1/2 cup brown rice flour
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
3 cups fat free chicken broth or vegetable broth (I use Sheltons, Pacific, or Trader Joe's brand)
1 cup coconut milk, plus 2 Tablespoons, divided use
2 Whole Wheat Pie Shells (I use Wholly Wholesome Organic 9-inch pie shells, they come in a package of 2, so it's perfect.  You can find them in the frozen section at Sprouts or Whole Foods)
1 egg yolk

Preheat oven to 375 degrees F.

In a saucepan, combine chicken, carrots, potato and celery. Add broth and boil for 15 minutes. Remove from heat,.  Place a colander over a large bowl and drain the chicken vegetable mixture in the colander, collecting the liquid in the bowl.  Set both aside.

In the saucepan over medium heat, cook onions in butter or coconut oil until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in the reserved liquid and the add 1 cup of the coconut milk. Simmer over medium-low heat until thick. Remove from heat, add in the chicken-vegetable mixture, and set aside.

Place the bottom pie crust in a deep dish pie plate.  Pre-bake the crust for 5 minutes in the preheated oven.  Remove from oven.

Place the chicken mixture in bottom pie crust. Cover the pie by inverting the other crust over the top, seal edges with your fingers.   Make several small slits in the top to allow steam to escape.

Combine 1 egg yolk mixed with 2 tablespoons coconut milk for glazing the crust.  Brush crust with the egg mixture.
Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Dee McCaffrey
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