Chicken Pot Pie (Autoimmune Paleo)

I don't know about where you live, but here in Nashville, it's still winter. STILL. WINTER. I don't remember ever having snow this late in the season. We have a few inches of snow at the moment, which is really quite pretty because we don't get much snow here (and often get no snow during the winter), but I'm feeling ready for more sun and warmer temps.

In the meantime, comfort food is just the thing to get me through the end of winter. When being on a restricted diet, I think the importance of "soul food"- foods that taste and feel comforting and satisfying as well as nourishing (to both body and soul)- is hugely helpful for maintaining an attitude of positivity toward food. I try to consciously cultivate good feelings toward my food, rather than focusing on what I don't tolerate or can't eat at the moment. How we frame things is not to be underestimated in the scheme of health, healing, and happiness.


I'm excited to share this recipe for chicken pot pie. It's not complicated and everyone I've served it to loved it and asked for the recipe, so I feel I can safely say it's a winner. The crust is yummy and flaky. I always joke that I'm a sucker for anything involving a pie crust and it's true. So, this recipe makes me very happy. The hubby and I often make it on Sunday evenings before we curl up and watch all our PBS shows and it's become a cozy weekly ritual. The crust is an adaptation of this fabulous AIP crust from The Paleo Partridge.


Chicken Pot Pie
(makes 6 servings)

Filling:
1 cup diced carrots
1 cup diced celery
3/4 cup diced onions
1-1/2 cup diced mushrooms (I prefer cremini/baby bellas)
3/4 tsp. chopped fresh rosemary
1/2 tsp. garlic granules
1-1/2 tsp. salt
1-1/4 cup coconut milk
2 TB arrowroot
2-1/2 cups cooked, diced chicken
Cooking fat for sauteing (I prefer olive oil or organic palm shortening)

Add carrots, celery, onions, and mushrooms to a large pan with the cooking fat of your choice and saute on low-medium heat until starting to soften. Add the rest of the ingredients, whisking the arrowroot into the coconut before adding to the pan and continue cooking over low until the sauce thickens up. Add to a 9 inch round or 11 inch oval casserole dish.

Crust:
1/2 cup coconut flour
2 TB arrowroot
1/4 tsp. salt
1/4 tsp. garlic granules
1/2 cup melted organic palm shortening (this gives a flakier crust than other oils)
3 TB water

Combine the dry ingredients well and whisk in the melted shortening. It will have a liquid consistency at this point. Add the water and mix well (it will magically thicken and form a soft, but crumbly dough). Press out small pieces of dough in your hands and piece them together on top of the filling. It will be messy and rustic looking which works nicely for pot pie.

Bake at 330º for 28-30 min. or until the crust is golden brown.

Enjoy!
-Erin