Out of nowhere I had a request for chicken pot pie. Before Crohn’s and food issues hit us, I can’t remember ever making or buying chicken pot pie. I’ve made shepherd’s pie, but not a grain-free chicken pot pie using almond flour. So, I’m not sure where the initial inspiration came from, but I thought, sure, let’s do it. I’m up for the challenge. So, I bring to you another current favorite in our house.
I’ve made this dish three times now, and each time the kids have loved it. Besides this being a nice dinner entree, they eat it for breakfast, and bring it for lunch – with the friendly reminder to bring back the ramekin, pleeaassee. “The what? Oh, the dish – ok.”
Chicken Pot Pie
- 3 cups shredded chicken use leftover roasted chicken or other cooked chicken
- 2 cups chicken broth or water
- 1/2 cup almond milk or other milk, or yogurt works also
- 2 carrots carrots, diced into coin shapes trimmed and peeled
- 1 cup peas
- 2 celery stalks trimmed and diced
- 1/2 teaspoon dried thyme
- other stuff you might like like mushrooms
- dash of black pepper
- 3 cups blanched almond flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
- 2 large eggs
- Add all the filling ingredients except for the almond milk, in a saucepan and cook on a medium heat for about 10 minutes, or until the celery and carrots begin to soften.
- Remove 1 cup of chicken stock (the liquid in the mixture) and add the almond milk and simmer for another 5 minutes or so, until the flavor is developed.
- Make the crust by combining all the ingredients in a food processor, or combine by hand.
- Add some filling to a ramekin.
- Take a small ball of dough, flatten it to a disk size, and place it over the filled ramekin. Repeat for all your ramekins until the filling is used up. You won't need all the dough in this recipe.
- Bake the ramekins at 375 degrees F for 10 minutes or until the crust is browned.
- Cool and enjoy. These are hot, and we're usually impatient, so I serve them with a napkin rapped around them.