Chicken Pot Pie

Chicken Pot Pie used to be such a favorite of mine. I began searching for a way to make it to fit Paleo guidelines. When I got my new cookbook by Elana Amsterdam, there it was.  It wasn’t too very hard to make. I did change a few things to make it a bit easier. I have changed a few more things with my second making of  it. Here is my favorite version. Her’s is on page 43 of this excellent cookbook.

Ingredients

1/2 pound boneless, skinless chicken breasts ( A good shortcut is to purchase a Rotisserie Chicken for dinner one night and either freeze the left over chicken to make the pot pie later or make it the next day.)

2 tablespoons coconut oil or olive oil

Dry onion flakes to equal 1 large onion, finely chopped

2 stalks diced celery ( I left this out on the second making as I didn’t have any celery. It was still delicious.)

2 medium carrots diced into 1/4 inch cubes (Organic Baby Carrots slice easily into small slices.)

1 teaspoon sea salt

1 cup finely sliced mushrooms (I also left this out as the cupboard was bare. I will leave them out next time too.)

1/2 cup finely chopped parsley (I used 2 tablespoons of dry parsley)

1/2 cup frozen peas (optional but good)

2 tablespoons arrowroot powder

1 cup chicken stock

pinch of freshly ground black pepper

1 Savory Pie Crust, prebaked

Savory Pie Crust

How to Make

After rinsing and patting chicken dry, cut into 1/2 inch cubes and place in refrigerator. (Or thaw your already frozen pieces of left over Rotisserie Chicken.)

Heat the oil in a big skillet at medium-high heat and saute the celery and carrots. Sprinkle in the dry onion flakes, parsley if using dry version, and salt.

Cook covered 10 to 15 minutes and then stir in mushrooms and chicken. Cook covered 3 to 5 minutes. Stir in parsley (if using fresh) and peas.

Whisk the arrowroot powder into chicken stock until dissolved. Raise heat to high and add arrowroot mixture to the chicken-vegetable mixture., whisking all the while for about 1 minute or until it thickens, which will be quick.

Pour the mixture into the Savory Pie Crust and top with freshly ground pepper.

Note

THE GLUTEN-FREE ALMOND FLOUR COOKBOOK BY ELANA

Elana’s instructions called for 1 pound of chicken. We felt like it was more than we liked. You will see that I decreased the amount to 1/2 pound. This would be personal preference. Fresh onion and fresh parsley would, of course, be more delicious time permitting. We especially liked the Savory Pie Crust found on page 81 of Elana’s Gluten-Free Almond Flour Cookbook.

We only ate about 1/2 of the recipe and froze the rest. It comes in really handy for a short notice lunch visitor, such as we have coming today as I write this:)