A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce – a comfort food classic.
Anytime I’ve checked out a classic chicken pot pie recipe, I’m overwhelmed by the amount of ingredients, the cream, the flour, and the 2+ hour time investment.
Food Re-networked Blog Series
After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.
I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.
Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.
In January, I made these Chocolate Crepes from Giada De Laurentiis
And for this months’ Food Re-networked recipe, you voted for me to rework Ina Garten’s Chicken Pot Pie.
I think you’ll like what I did here ;)
Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Saute on medium heat while you cut up the chicken breasts into small, bite-sized pieces.
Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.
Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.
Meanwhile, add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender.
Drain the cauliflower, reserving the liquid in a separate bowl.
Add ⅓ cup of reserved liquid to the jug of your high-powered blender with drained cauliflower. Blend until very smooth.
Pour cream sauce over cooked vegetables and meat. Stir to combine, then transfer to 6 small ramekins.
Meanwhile, prepare the pastry by adding coconut flour, egg, and coconut oil to your stand mixer, or to a bowl and mix with a hand mixer.
Once mixed well, add hot reserved cauliflower broth. This will help melt the coconut oil completely.
Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ⅛-inch thick. Cut a circle out of the rolled dough, I used a drinking cup. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.
When complete, place ramekins on a large baking sheet, brush the egg whites over top, and bake in preheated oven for 30 minutes, or until tops are golden and crisp.
Can it be frozen: I haven't tried it (because we ate them up too quickly!), but I think it would work! Eggs: are required in this recipe because coconut flour was used. Pastry: I am sure that this recipe would work with a different pastry on top. Feel free to use whatever recipe would work for you and your family.
I have to admit, once the sauce was added to the chicken and vegetable mix, I ate about 4 spoonfuls of the stuff, straight out of the pan.
If you don’t want to go the pastry route, you could serve chicken and vegetable sauce over a roasted sweet potato and be done with it.
The trick to the cream sauce is in very soft cauliflower. Let the baby boil!
The pastry is easy to roll out. I definitely recommend using parchment as you can flip it over and peel the circle away from the paper.
Poke a couple little holes on the top to make it look pretty. Generally these holes are added to allow steam to escape but the sides of the pies will do this naturally so if you do not want holes, you don’t have to make them.
Vote for next month’s Food Re-networked recipe
Which Food Network recipe would you like me to re-network in March?
Click a link below to make cast your vote::