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.
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
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.
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:)
Savory Pie Crust
You may have noticed that after discovering Elana’s recipes a few months ago, I have become a big fan of Elana’s website and her cookbook. Note also that I forgot to take the actual picture of the Savory Pie Crust with the herbs in it. This is her regular pie crust.
A favorite dish of mine before “healthy eating” (years ago actually) was Chicken Pot Pie. Elana has a great recipe for this and here is the crust she recommends for it.
1 1/2 cups blanched almond flour (Last year I didn’t know about blanched almond flour and found that the regular almond flour or almond meal doesn’t make any Paleo dish as light as the blanched does.)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon dry parsley
1/4 cup of coconut oil (This and the use of dry parsley instead of a fresh green onion are actually the only things I changed on this recipe. Elana recommends grapeseed oil as well; so I changed three things.
1 tablespoon water
How to Make
Combine the flour, salt, baking soda and parsley in large bowl.
Whisk the oil and water in medium bowl.
Stir wet into dry mixture and mix thoroughly.
Press dough into a 9 1/2 9nch deep pie pan.
Bake 12 to 15 minutes.
Remove, cool, add filling.
Does anyone have a good Paleo Quiche Recipe? This crust would be delicious for a quiche.
Simple Cookies to Make and Freeze
Paleo desserts are so delicious. However, we need a word of caution. I need one too! We can’t think just because they are Paleo that we can eat our fill of them. Balance is such an important word to remember.
During my past year journey of eating Fabufit Paleo, I have enjoyed the Paleo desserts so much; eating them only once and awhile on months I was really working on dropping inches, and a bit more on months I was establishing my new “Set Point” and not really focusing on any new inch losses. Personally, this has worked well for me. Of course, I do combine the eating lifestyle with consistent exercise.
Making some simple cookies and freezing them will help the “sweet tooth”. The Paleo Chocolate Chip Cookies are also delicious frozen. Be sure to place a piece of wax paper between each to make them easy to take out just one or two at a time.
I Discovered these Snickerdoodles in Elana’s Cookbook
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup arrowroot powder
6 tablespoons coconut oil (My choice – Elana uses Grapeseed oil)
1/2 cup agave nectar
2 tablespoons pure vanilla extract
Ground cinnamon to sprinkle on top
How to Make
Preheat oven to 350 degrees. Prepare two cookie sheets by lining them with parchment paper.
Combine the dry ingredients except for the cinnamon in a large bowl.
In a medium bowl, whisk together the wet ingredients.
Stir the wet into the dry until thoroughly combined. Spoon this dough one tablespoon at a time onto the parchment paper. Using two spoons is easier for me to work with. One to dip it up and one to scoop it onto the paper. Now press down with the palm of your hand to flatten. Sprinkle with cinnamon.
Bake 7 to 10 minutes. I suggest 7 minutes as they cook quickly. Cool cookies on their baking sheet 30 minutes. Elana suggests letting these cool on the counter overnight and then storing them in airtight container. They were much better after being on counter overnight.
Our grandchildren seem to like these ever more than the Chocolate Chip ones.
I’d love to know which ones you like best.
May this be a most special day for you. I am so blessed because I still have my Mom here on earth. She will be 94 in just a few days and is in very good health. Praise the Lord. Many of you may have mom’s already graduated on to heaven. I pray peace and good memories for you to think on.
My blessings also include precious children and grandchildren. The Bible so accurately describes them as “rewards from the Lord.” They bring such joy to John and to me.
In the years that I home schooled one daughter, Brennon, I gave her an assignment to write “What is a Mother”. Here is what she wrote. I do treasure this. By the way, Brennon is expecting her fifth reward from the Lord in July:)