Chicken Pot Pie
Cold weather days mean comfort food, but comfort food doesn't have to mean unhealthy. I've adapted my grandmother's recipe to fit our special dietary needs and preferences and made a delicious gluten-free dairy-free chicken pot pie full of fresh veggies.
This dish is a family favorite that we look forward to every time. This crust is fluffy and biscuit-y, and exactly what we need on blustery colorado snow days.
Keep in mind you can add any variety of vegetables you like. The ingredients I used in this recipe are just what my family likes and a little of what I already had on hand. Also, this recipe can easily be made vegetarian by subbing the chicken for mushrooms or shredded jackfruit, and made paleo by subbing the vegan butter with coconut oil or real butter, if dairy isn't a problem for you.
So if your stuck inside and looking for a cozy dish to prepare, this is the one for you.
Chicken Pot Pie
2 cups almond flour
1 teaspoon salt
2 teaspoon baking powder
8 egg whites
1/2 cup Earth Balance vegan butter, melted
1 T olive oil
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 cup celery, diced
1 cup broccoli florets, chopped small
1 cup parsnips, diced
1 small purple sweet potato ( regular sweet potato works too)
3/4 cup shredded carrots
2 cups chicken stock
1/2 cup unsweetened original almond milk
2 teaspoon dried thyme
1/8 teaspoon sage
2 teaspoon salt
1 1/2 teaspoon pepper
2 Tablespoons arrowroot starch mixed with 2 Tablespoons water, to thicken
Preheat your oven to 350°.
Mix together the almond flour, baking soda, and salt. In a separate bowl whisk the egg whites and melted butter. Then blend the two together and set aside. It will be moist.
Create your arrowroot starch slurry, and combine the arrowroot and water and stir until dissolved and set aside. Heat olive oil in a deep pot on medium heat. Add your onions and garlic and let simmer for a few minutes, then add celery, broccoli, parsnips, sweet potato, and carrots and let them sweat it out for a minute. Add your chicken, chicken stock, almond milk, and seasonings. Let you veggies soften a little. Then stir in arrowroot slurry for 2-3 minutes to thicken your chicken and vegetable mixture.
Spread your vegetables evenly in a 9x13 dish. The batter for the crust is very wet, I find it easiest to make several dollops of the almond meal crust on top of your vegetable mixture, to make sure you get enough coverage. Then spread with the back of a spoon.
Place in the oven for 25-30 minutes until crust is golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Divvy up and enjoy!