Tuesday, January 13, 2015

Chicken Pot Pie

This dish was labor intensive but so incredibly worth it!!

 I changed a few things (which I included in the instructions below, but all the credit for this recipe goes to Everyday Maven!)

  • 1 cup blanched almond flour
  • ¾ cup tapioca starch
  • ½ teaspoon paprika
  • ½ teaspoon finely ground sea salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground white pepper
  • ¼ cup very cold butter
  • 1 large egg
  • 3 Tablespoons ice cold water
  • 1½ Tablespoons butter
  • 1 large yellow onion, finely chopped
  • 2 russet potatoes, chopped
  • 1 can of chicken or vegetable broth
  •  1 can of full fat coconut milk
  • 3 small or 2 medium carrots, peeled and cut into ½” dice
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless cooked chicken meat (or turkey), cubed or shredded in a food processor
  • ⅔ cup frozen English peas
  • 1 teaspoon finely chopped thyme
  • ½ teaspoon finely chopped rosemary

1. In the bowl of a food processor, combine almond flour, tapioca flour, paprika, salt, baking powder and white pepper. Pulse a couple of times to get rid of any lumps
  1. Using a cheese grater, grate cold butter into flour and spice mixture.
  2. Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don’t over-mix.
  3. Add cold water and use a spatula to mix in until incorporated.
  4. Transfer dough to a bowl or piece of parchment paper (or wax paper). Place in freezer for ½ hour.
  5. Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and rolls out to desired size or just your fingers to push into shape you want. I used a single baking dish to cook my pot pie so tried to shape my dough to cover it. You will want to do the same or shape the dough to cover individual dishes, however you plan on baking the pot pie(s).Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.
  1. Finely chop onion.
  2. Peel potatoes and chop.
  3. Peel carrots and cut into ½” dice.
  1. Preheat oven to 350F. Heat a large skillet (12″) over medium heat until hot. Add butter and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally.
  2. Add ½ of roughly chopped potatoes and 1 cup of chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.
  3. Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. It’s OK to get a little broth and/or onion in there so don’t stress about it.
  4. Add the coconut milk to the potatoes in the blender and process until smooth and creamy.
  5. Transfer to a measuring cup or bowl and set aside.
  6. Add carrots and remaining potatoes (cut into ½” dice) to remaining broth in skillet along with salt, and pepper. (If there is no more liquid, add some broth.) Raise heat to medium and cook for 8 to 10 minutes till vegetables are just starting to soften.
  7. Add cubed chicken, frozen peas and chopped thyme and rosemary. Cook 1 to 2 minutes to heat through.
  8. Slowly stir in creamy potato and coconut milk mixture. Remove from heat and get your baking dishes ready.
  9. I used a 9x13 glass baking dish that I prepped by coating with 1 teaspoon of butter.You can make this in individual oven safe crocks or one dish – totally up to you. Whatever you decide to use, make sure to rub the inside of each vessel with butter or oil and place on a baking sheet in case any of the filling bubbles over. Pour filling into baking dish. There should be a small amount of liquid, where the whole filling jiggles slightly if moved. If this is not the case, add a little broth.
  10. Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie. Scrape the edges a little so that there isn’t too much overhang, remove the excess dough from the baking sheet and discard.Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking.
  11. Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over. You may have to cover with aluminum foil towards the end of it starts to become too brown! If you are using individual baking crocks, you may need to decrease the time. Allow to rest for 10 minutes, serve and Enjoy!

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