Well, it's actually two spliced recipes. But that's because I don't have a food processor to make the pastry. But the topping I used was more like cornbread and it was f-ing fantastic!
Paleo Chicken Pot Pie:
Filling:
3 quarter chickens
2-3 carrots
1 red pepper
3 stalks celery
1-2 cups broccoli
1 yellow or white onion
1/2 yellow pepper
garlic, to your liking
1/4 cup coconut milk (canned, full fat) I used probably 1/3 cup myself, I like creamy
3/4 cup almond meal
4 cups chicken stock
3 tablespoons olive oil
Salt, pepper and oregano and any other spices you like
Topping:
8 egg whites I use carton egg whites because we eat a lot of them anyway.
2 cups almond meal
2 teaspoons baking powder
2 teaspoons salt
2/3 cup butter I used ghee because I'm paleo but you could probably use normal butter
1. Preheat your oven to 400°. Put your chicken quarters on a broiling pan and rub down with some oil, I use light tasting olive oil or coconut oil. Then simple sprinkle salt, pepper and oregano. Bake for about 40 minutes, or until they reach at least 160° internally.
2. While you chicken is cooking, chop all the veggies and place them in a bowl together, set aside.
3. If you have more time while the chicken is cooking, make the topping. This can also be made ahead of time, like the night before or in the morning, and stored in the fridge. Soften the butter in the microwave for about 10-15 seconds or plan ahead and leave it out. Put everything except the egg whites in a bowl. Using a hand mixer or standing mixer, blend the butter with the flour mixture until even. Then add the whites. Blend for I'd say about a minute, or until it resembles pancake batter. It's ready at this point, set it aside.
4. Once your chicken is done, let it cool then go at it pulling all the meat off the bones [This is where chicken breasts would probably be easier.] I personally ate the chicken skin because it was delicious. I don't put chicken in my pies. Once all the meat is ready, you're set to make the filling.
5. Heat the 3 tablespoons of olive oil in a large pot on medium/high. Add the onion and cook until brown. Then reduce the heat to medium/low and slowly add the almond meal. Make sure that you're constantly stirring too! Once the meal is added, slowly add the chicken stock. I used a whisk at this point to work out lumps. You do not want lumpy gravy. Once those are well incorporated, add the coconut milk. This will make is creamier. Please keep in mind that it's not going to be the thick gravy that you're used to but it will taste delicious. Salt, pepper and oregano to your liking.
6. Throw all your veggies in the pot and simmer/boil until just about tender (but not completely done). Add the chicken and stir together. And you're ready to assemble your pies!
7. Your oven should be at 350°. I made 6 little pies, 2 really small ones to sample, two medium sizes and two big ones. Make sure you use oven safe glassware. Fill each container until about 3/4 full, but beware of the liquid! Once you put your topping on, you'll probably end up with overflowing gravy so I had to drain each dish as I was adding topping. Plop the topping on each pie and spread out gently with a spoon. The topping doesn't rise a lot so you can use your discretion. Bake the pies for about 15 minutes or until the topping is browned.
8. Let them cool for about 10 minutes then you are ready to enjoy! I promise it's totally worth it!
{Some Notes: You can use whatever veggies you want really. Use what you have in your kitchen. I'm used to eyeballing measurements. For the chicken, use what you want. If you have breast then use that. Also, there really isn't a measurement for the chicken, use however much you want in your pies. I like chicken so I made sure it was a decent amount.}
 |
| Look how perfect they are! |
Sources: Fed and Fit for the filling/gravy. Health Bent for the topping.
No comments:
Post a Comment