Tonight, I am in the mood for crusty, savory comfort food. What would be more satisfying than chicken pot pie with a flaky almond flour crust? This is a great cold-weather meal and a big accomplishment for me because Aly, my toughest critic and the pickiest of my little eaters, actually ate the whole thing without much fuss at all! Be sure to use a super-fine blanched almond flour for the best results. You can fill 4-6 ramekins with this recipe, but it's really only enough food to satisfy four people for dinner.
Adapted from comfybelly.com.
Makes 4 servings.
Ingredients
Filling
2-3 cups shredded or chopped roasted chicken
2 cups chicken stock
1/2 cup coconut milk
3 stalks celery, sliced (1 cup)
6 small carrots, cleaned and diced (1 cup)
1/2 medium onion, peeled and chopped (1/2 cup)
4 ounces mushrooms, cleaned and chopped
1 Tbsp coconut oil
1/2 tsp thyme, fresh or dried
sea salt
freshly ground black pepper
Crust
2 1/2 cups blanched almond flour
2 Tbsp chilled grass-fed butter
1 egg
1/2 tsp salt
Other
6 ramekins
Preparation
Source:http://www.paleotable.com/2011/02/chicken-pot-pies.html
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Chicken Sweet Potato Hash
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Adapted from comfybelly.com.
Makes 4 servings.
Ingredients
Filling
2-3 cups shredded or chopped roasted chicken
2 cups chicken stock
1/2 cup coconut milk
3 stalks celery, sliced (1 cup)
6 small carrots, cleaned and diced (1 cup)
1/2 medium onion, peeled and chopped (1/2 cup)
4 ounces mushrooms, cleaned and chopped
1 Tbsp coconut oil
1/2 tsp thyme, fresh or dried
sea salt
freshly ground black pepper
Crust
2 1/2 cups blanched almond flour
2 Tbsp chilled grass-fed butter
1 egg
1/2 tsp salt
Other
6 ramekins
Preparation
- Preheat oven to 375 degrees F.
- Warm coconut oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender.
- Add chicken and chicken stock and bring to a boil. Reduce heat, remove one cup of chicken stock and add coconut milk. Simmer for 5 minutes to allow the flavors to blend.
- To make crust, add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.
- Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.
- Use a biscuit cutter, cookie cutter, knife, or jar lid to cut the crust to the appropriate size circles to fit your ramekins.
- Divide chicken mixture evenly among ramekins. Place crust on top of chicken mixture and press into sides.
- Place ramekins on a large, rimmed baking sheet.
- Bake for 15 minutes or until the crust is lightly browned.
NOTE: Pot pies and burnt tongues go hand-in-hand. Especially if you are serving children, be sure to insert a spoon through the crust to let the filling cool down a little bit before eating.
Source:http://www.paleotable.com/2011/02/chicken-pot-pies.html
Read about
Chicken Sweet Potato Hash
Check for Paleo eBook
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