Paleo Pot Pie

http://buttoni.wordpress.com/2012/09/07/paleo-pot-pie/

Photo by Aubrey F.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

Ingredients

  • FILLING INGREDIENTS:

  • 2

    c. homemade chicken stock

  • 1 1/3

    c. carrot, diced

  • 1 1/3

    c. red radishes, diced

  • 1/2

    c. red bell pepper, diced

  • 1 1/2

    c. green beans, cooked and chopped a bit

  • 1/2

    tsp. red palm oil (this is for yellow color effect only)

  • 2

    c. chicken breast, cooked, diced

  • 1/2

    tsp. glucomannan powder (or your favorite thickener)

  • Dash black pepper

  • 3

    T. coconut cream

  • 3

    T. homemade mayo

  • Dash olive oil to grease baking dish

  • TOPPING INGREDIENTS:

  • 1

    c. almond flour

  • 2

    T. butter or ghee, softened

  • 1

    whole egg

  • 1

    T. coconut cream or coconut milk

Directions

DIRECTIONS: Pour chicken stock into 4 qt. saucepan. Add diced carrot and radish. Bring to boil and simmer until almost tender. Add bell pepper and cook until it is just softened a bit. Turn off fire and add chopped green beans. Stir in coconut cream and mayo. Dust the glucomannan powder (or whatever thickener you prefer) evenly over the broth and stir quickly to disperse into the sauce. Sauce should begin to thicken right up. Add black pepper and stir to blend all ingredients. Preheat oven to 350º. Grease an 8×11 baking dish with a bit of olive oil and pour chicken filling into the dish. Set aside while you make the topping. In a small bowl, measure the almond flour. With a fork, beat in the soft butter, then the egg and finally the coconut cream or coconut milk. It will form a medium thick dough. With the fork and a spoon, drop small dots of the dough evenly all over the top of the chicken filling. Pop into the preheated 350º oven for about 40 minutes or until bubbly and slightly browned on top. This is nice served with a green salad. ENJOY! NUTRITIONAL INFO: Makes 5 nice 1¼ cup servings, each containing: 426 calories 33 g fat 12.5 g carbs, 5.56 g fiber, 6.94 g NET CARBS 24.3 g protein 382 mg sodium 475 mg potassium 58% RDA Vitamin A, 33% B6, 31% B12, 45% C, 15% E, 16% copper, 37% iron, 11% magnesium, 13% manganese, 48% niacin, 34% phosphorous, 30% riboflavin, 48% selenium, 17% zinc

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