Easy as Chicken Pot Pie – AIP, Paleo AND Lower Carb
Two words that enter my mind more often than they used to before going all Autoimmune Paleo. And now even more so as I have decided to take my AIP experience to the extreme level and low-carb it as well.
Yes, its easy to reheat some batch-cooked meat, add in a green veggie or two, and call it a meal. I’m totally not against that.
But sometimes, a gal needs some CHICKEN POT PIE. And she needs to stick to her dietary restrictions…for the most part.
There are a plethora of AIP pie crust recipes that have sweet potato, plantain, yucca, arrowroot starch and other carb-laden goodies for the base binder ingredient. I definitely want to EAT THEM ALL when I’m done with my low-carb-craze. For now, though, I need to find something on the less-starchy side.
So I searched for a coconut flour pot pie crust, and a few popped up…but this one by Pretty in Primal *ding*ding*ding*ding*ding!!* is the winning crust.
I changed the filling up because I was tired of mushrooms yesterday and I wanted to cut back on the carrots…for carb’s sake. I also tried cooking the filling in the microwave DIRECTLY IN THE CASSEROLE DISH for 6 minutes instead of on the stovetop…and it worked out perfectly. So if you need a shortcut, feel free to nuke it before you bake it.
The crust is thin, but because it is dense coconut flour, you won’t notice! Its similar to shortbread. (Ever tried eating a thick, dense coconut flour cookie without a drink? Yeah…didn’t work out so well did it? I know from my own crumbly-dry-mouth experiences. Yes, I ate more than one of those cookies. I ate the whole batch I’m pretty sure. *le sigh*)
So, *ahem* ANYHOO…the thin crust works amazingly, especially with this creamy, delicious awesomeness of a gravy!
You know you want some of this. Like, now. YUM!!
- 2 cup Cooked chicken, torn or diced into bite sized pieces (canned works well in a pinch!)
- 2 cup Normandy vegetables, thawed
- 1 Tb Lard, pastured
- 1/2 Sweet onion, diced
- 1 stalk celery, diced
- 2 clove Garlic, pressed
- 1 1/2 cup Palm shortening, organic -or- Lard, pastured
- 1 Tb Gelatin, pastured
- 1/2 cup Bone broth, chicken
- 1 cup Coconut milk, full fat canned
- 2 Tb Arrowroot starch
- 1/2 tsp Rosemary, dried
- 1/2 tsp Marjoram, dried
- 1/4 tsp Mace, ground
- 1 tsp Himalayan salt
- Heat oven to 325. Place chicken and Normandy vegetables in an 8" Pyrex baking dish.
- In medium pot, saute onions and celery in lard over medium heat until softened slightly.
- In a medium stainless mixing bowl, quickly whisk gelatin into bone broth. When dissolved, whisk in coconut milk, and then the arrowroot slurry. Stir in garlic, seasonings and salt.
- Pour liquid mixture into onion mixture, stir well, then bring to a simmer. Pour sauce into chicken-Normandy blend. Toss gently.
- For the crust, mix dry ingredients well in a small bowl. Whisk in melted shortening, then the water. It will transform from a liquid into a soft, gently-moldable, crumbly dough.
- With your hands, gently pat silver-dollar sized pieces into shape and place them one by one on top of pot pie filling. It will look like little flat biscuits or cookies on top. Its OK if it doesn't look perfect!
- Bake for 30 minutes or til bubbling, thickened, and just barely golden brown on top.
- ***This recipe does have a coconut flavor due to the coconut flour and the coconut milk, but you could cut back on that by using more bone broth in place of the coconut milk***