Cozy Chicken Pot Pie - Healthy Style
It finally feels like fall in California and that was all I needed to spend a whole Sunday afternoon in the kitchen pretending I was a contestant on the GBB show.
Pot pie is the queen of comfort food, and I haven’t had it since I was a kid and that was the Marie Callender’s frozen version. So with the first sign of cooler autumn weather, I knew it was time to bring it back, “healthier” style.
Chicken Pot Pie Filling
A rough recipe that I just approximated, so use what you have and make it your own :)
2 pie dough discs, rolled out (I used @cannellevanille gf pie dough recipe - it’s the BEST!) Recipe below
pulled rotisserie chicken
a few Tbsp @miyokoscreamery butter
5 leeks, sliced into lil discs
5 garlic cloves, chopped
1 sweet potato, chopped
a couple carrots, chopped
1/2lb maitake mushrooms
4 large kale leaves, stems removed and chopped
about 1 1/2 cup bone broth
about 1/3 cup full fat coconut milk
3-4 Tbsp arrowroot starch
fresh thyme, chopped
salt & pepper
some frozen peas (cuz duh)
Oven at 425! Roast sweet potato & carrots.
Dry sauté mushrooms, then add salt and butter to finish. Remove mushrooms and sauté leeks and garlic in some more butter until soft and translucent.
Add in broth, coconut milk, herbs, black pepper, and slowly whisk in arrowroot starch. Keep whisking and reducing until it’s a delicious thick gravy (about 10min). Add all veggies and chicken, simmer a bit more, season with salt.
Mold the first pie crust into your pie pan; add a layer of frozen peas, top with veggie/chicken/gravy mixture. Add some more peas. Put second pie dough on top and seal. Brush it with an egg wash for superior browning. Slice a couple of slits for steam to escape. Bake for 40ish min until golden.
Eat in 4 seconds while watching the new episode of GBB and cry soothing tears of nostalgia. Go back for seconds, thirds…? Voila!
Cannelle Vanille Gluten-Free Pie Dough:
3/4 c superfine brown rice flour
3/4 c sorghum flour
2/3 c almond flour
1/2 c tapioca strach
2 tsp psyllium husk
1/2 tsp salt
1 c butter
1 large egg
2-3 Tbsp ice water
In a food processor, pulse together flours, psyllium husk, and salt. Pulse in butter until pea size pieces are left, be careful to not over mix here, only a few pulses are needed. Mix together egg and ice water and slowly pulse to incorporate. Do not over mix, you want a shaggy dough that sticks together when pressed between your fingers. If too dry, add another 1Tbsp of water. Dump out dough on a work surface and form into two discs, wrap in plastic, and refrigerate for at least 30min or overnight.
