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2/15/2016 1:42:36 PM | Hello, Below makes a very good dinner. I usually bake chicken a head of time and put in freezer until I need it for a recipe. I hope you like it! Chicken Pot Pie Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes Yield: Serves 4 to 6 INGREDIENTS FOR FILLING • 2 Tbsp. oil, such as coconut or olive • ¼ cup onion, minced (heaping cup since onions have so many benefits) • 1 leek, white part only, thinly sliced (or use 6 to 8 green onions) • 8 asparagus spears, cut into 1 inch pieces (.5 to 1 cup – see below for other veggie options) • 1 yellow squash, halved lengthwise, thinly sliced (1 to 1.5 cup – also, can replace or add zucchini and or red bell pepper. Total of 2 to 2.5 cups veggies is best if like to absorb the broth, if like more liquid then use less veggies ) • 2 cups chicken stock, plus an additional cup if needed • ¼ cup coconut milk • 1 Tbsp. arrowroot powder • ½ tsp. salt • ½ tsp. pepper • 2 to 3 cups cooked chicken, cubed (use breast or tenders - cook a head of time) • 1 Tbsp. fresh parsley, minced • 1 tsp. fresh tarragon, minced (or replace with basil, or rosemary) • cayenne pepper (optional) INGREDIENTS FOR TOPPING • ½ cup coconut flour • ½ tsp. baking soda • ½ tsp. salt • ½ tsp. pepper • 4 eggs • ½ cup coconut oil, melted • ¼ cup coconut milk • 2 tsp. apple cider vinegar • Minced parsley for garnish DIRECTIONS 1. Heat oil in a large skillet over medium heat. Add onion, leek, yellow squash and asparagus. Sauté until tender, about 5 to 6 minutes. Add 2 cups chicken stock and coconut milk, and bring to a gentle boil. 2. In a small bowl, add arrowroot powder and a tablespoon of cold water. Whisk to combine. Add gradually to vegetable mixture, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more stock or a little water, stirring constantly until you reach a desired consistency. Season with salt and pepper, then stir in cooked chicken (see below for easy recipe) and herbs. Pour pot pie filling into a 13 x 9 inch baking dish or two 8 inch pie pans, set aside. 3. Preheat oven to 400 degrees F (205 degrees C). 4. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine. 5. Spoon topping batter over pot pie filling in eight equal portions. Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley and if like a dash of cayenne pepper; both parsley and cayenne have great benefits so be sure to try them. BAKED CHICKEN FOR RECIPE ABOVE DIRECTIONS 1. Heat oven to 400°F and put rack in the middle. 2. Rub 9x9-inch glass baking dish with grape seed or olive oil. 3. Pat the chicken dry then brush both sides of chicken with olive oil and sprinkle with salt and pepper. 4. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. 5. Cool chicken 10 to 15 minutes. |
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