Chicken pot pie: quite possibly the epitome of comfort food and hands down one of my favorite meals ever. I’ve ordered chicken pot pies at hip & fancy DC restaurants on numerous occasions (I love them so much I’m willing to pay $25 for a single serving) and I truly just think they’re divine. Plus, the warm, buttery, flaky, slightly crispy, grain-free crust in this dish is really what takes this pot pie to the next level. Not sure if anyone can tell, but, I’ve on a cruuuucial pie crust kick since I adapted this Elana’s Pantry recipe.
I have to admit, frozen chicken pot pies were one of my favorite grocery store treats for almost all of my life. Marie Callender’s & Stouffer’s pot pies were my brother & I’s favorites as a child. You know, with the mildly-rubbery “chicken” cubes and delicious, yet, oh-so-fake “ingredients”.
Once I moved out, I usually would keep an organic vegetable pot pie for myself & a “natural” chicken pot pie for James in the freezer at all times. You know, for those halfway-lazy evenings, where I definitely didn’t want to cook, but, definitely didn’t want to succumb to the desperation of… *GASP* – SUSHI & CHINESE FOOD. Frozen pot pies kind of became my halfway house between home-cooked meals and delivery/take-out. The second to last stop on the bad-food guilt train. The last exit before the toll.
Either way… AT LAST! I’ll never have the guilty feeling of cooking a frozen meal for dinner with this recipe. Baking frozen pot pies tends to make me feel like I’m making a microwavable Lean Cuisine TV dinner and why buy them when you can easily make them from scratch! You’re going to spend at least 1 hour baking a frozen one, anyway, while it only takes 30 minutes to bake a fresh paleo one. These pot pies also are super easy to reheat the next day – simply cut the crust open a bit and pop under the broiler for a few minutes.
I was recently feeling lazy and was curious to find out what a pie with no bottom-crust is called. Turns out that’s a pot pie! This was surprising to me for some reason… Not sure why. I’ve made this pie double AND single-crusted, so, the choice is really up to you. I prefer a chicken pot pie with a single top crust. You may have also heard of the original Pennsylvania Dutch Chicken Pot Pie, but, that’s a whole ‘nutha story for a whole ‘nutha day…
- For the Single Crust:
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 3 tbsp shortening or lard, chilled/frozen
- 1 egg
- 1 tsp water
- 1/2 tsp dry sweetener of choice
- 1/2 tsp sea salt
- Simply double the ingredients & split dough in half for double-crust.
- For the Chicken:
- 1-1/2 lbs chicken breast tenderloins (I use about 5 tenderloins)
- 1 tbsp [url href=”http://kasandrinos.com?kevoo=69″ target=”_blank”]olive oil[/url]
- 1/2 tsp sea salt
- Freshly ground black pepper
- For the Filling:
- 1 can coconut milk (about 1-3/4 cups)
- 1-2/3 cups chicken broth
- 1 heaping cup chopped carrot
- 1 cup diced potatoes
- 1 cup diced onion (about 1 med/large onion)
- 1/2 heaping cup finely diced celery
- 2/3 cup frozen peas (opt. – [i]not[/i] paleo)
- 1/2 cup sliced mushrooms (opt.)
- 2 large cloves garlic, minced/grated
- 2 tbsp tapioca flour
- 1-1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp [url href=”http://kasandrinos.com?kevoo=69″ target=”_blank”]olive oil[/url]
- 1 tbsp butter/ghee (you can use all oil, I just prefer the taste of butter)
- Pinch of fresh or dried thyme (opt.)
- Pulse all crust ingredients together in food processor until dough ball forms. Flatten into disk and wrap in saran wrap. Refrigerate while preparing filling.
- [img src=”http://meritandfork.com/wp-content/uploads/2014/10/ChixPotPiePrep1.jpg”]
- Toss chicken breast tenderloins in olive oil, salt, and pepper. Bake in preheated oven, covered, for 20 mins and uncovered for another 10 mins until internal temp reaches 165. Once cool enough to handle, dice cooked chicken into bite-sized chunks & set aside. Reduce oven heat to 350.
- Bring a small to medium saucepan of water to a boil. Boil chopped carrots for 7-8 mins & remove with slotted spoon, then, boil diced potatoes for 6-7 mins & remove. Set parboiled veggies aside.
- Heat butter/ghee & oil in a large skillet or dutch oven over med heat and sauté onion & celery until translucent – about 5 mins. Add tapioca and mix until softened veggies are evenly coated in flour.
- Add coconut milk & chicken broth and bring to a boil, stirring frequently, for 6 mins until reduced & thickened.
- Add cooked & diced chicken, frozen peas, sliced mushrooms, parboiled carrots & potatoes, fresh garlic, salt & pepper. Mix & immediately remove from heat, then, pour into greased pie plate(s).
- Roll out chilled pie crust disk between two sheets of parchment/wax paper. Once you’ve cut your dough to fit your pie plate, use a sharp knife to create ventilation slits/a pretty design. (I prefer the classic flower-look.)
- Slide a thin cutting board or piece of cardboard underneath the cut pie crust and quickly (but carefully) flip the crust onto your pie. You can also [i]very[/i] quickly slide the crust off your board and onto your pie. Remember, any breaks or cracks can be pinched and patched back together.
- Place pot pies on a sheet tray and bake at 350 for first 15 mins, then, increase heat to 425 for remaining 20-25 mins until bubbly & golden brown.[br][img src=”http://meritandfork.com/wp-content/uploads/2014/10/ChixPotPie1.jpg”]
- Let cool for 5-10 mins before serving.[br][img src=”http://meritandfork.com/wp-content/uploads/2014/10/ChixPotPieCloseup.jpg”]