When was the last time you ate chicken pot pie? Until today, it had probably been at least ten years for me. I’m not sure why either… what’s not to love about chicken pot pie? Unfortunately, my last memories of eating it took place at an Old Country Buffet or some place equally as disgusting. I’m so harsh. January is here, and that means I am going to be cutting out a lot of the cold salads and replacing them with ooey gooey goodness just like this.
When I woke up this morning, I felt like I was hit pretty hard with a cold. My throat didn’t feel very well, and I was all stuffed up. I didn’t really want to spend much time in the kitchen but rather, in my bed instead resting. I managed to split up my time in the kitchen making these pies. I would prepare the crust and head to the couch to take a nap, waiting for it to firm up in the refrigerator. I really wanted to make meaty pies, so I did my best to suck it up and make it happen. I’m not a sucker for soup, so I knew this would be my next best option. Couch, stove, chop, pour, and repeat. After a series of repeats, I was finally all done and ready to gorge these babies down.
There is a lot you can do to make this to your liking. I love mixing sweet with salty. I decided to incorporate a green apple to bring in some sour and sweet flavors. I am NOT a huge pea lover… I just don’t see the point of them. They don’t bring much flavor to the table in my opinion, but they are so dang cute. I only added them because they brought some gorgeous green color to the mixture. Feel free to incorporate whatever kind of meat you would like, and you can replace the coconut milk with heavy cream if you fancy that. Anyways, enjoy these meaty pies and rest up– it’s finally winter!
Chicken Pot Pies
- 3 cups Almond Meal
- 1.5 teaspoons sea salt
- 1 teaspoon baking powder
- 1/2 cup coconut oil at room temperature
- 1 tablespoon cold water
- 2 pound chicken breast halves roasted and cubed
- 3 tablespoons of extra virgin olive oil
- 4 cloves garlic minced
- 1 large yellow onion chopped
- 1 cup green peas
- 2 cups carrots cubed
- 1 large green apple cubed
- 1/4 cup full fat canned coconut milk
- 3/4 cup Almond Meal
- 4 cups low sodium chicken broth
- 4 tablespoons grass-fed butter or ghee
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
|Cook Time||45 minutes|
|Prep Time||30 minutes|
- Preheat the oven to 350 degrees Fahrenheit.
- Wash the chicken breasts and pat dry. Cover a baking sheet with aluminum foil and coat the breasts with the olive oil. Cover generously with sea salt and ground black pepper. Cook in the oven for about 30-35 minutes, or until the middle of each breast has cooked through.
- Pull out of the oven and let the breasts cool for 30 minutes. Cut or slice the chicken into 1/2" thick cubes.
- Prepare the crust. Combine almond flour, sea salt, baking powder and coconut oil for approximately 30 seconds. Then, add in the tablespoon of cold water. Roll a ball out of the dough and wrap in some saran wrap. Place in the refrigerator for about one hour to harden.
- Begin cooking the filling while the dough hardens. Saute the onions and carrots in butter for 6-8 minutes until they both are soft. Add in the minced garlic and stir for about 30 seconds. Now, add in the almond meal and coat all of the vegetables.
- Slowly pour in the chicken broth and whisk together all ingredients until it boils. Once boiling, lower the heat and bring down to a simmer. Stir continuously for another 6-8 minutes until the mixture thickens. If you are having some trouble with the desired consistency, add a little bit of arrowroot powder until you are satisfied.
- Now, add the coconut milk, green peas, apple, chicken breasts, sea salt and pepper. Stir together until well combined and remove from the heat.
- Pour the mixture into 8 ramekins or cook in a 2-quart dish. Cover the filling in each dish with the pie crust.
- Bake at 375 degrees Fahrenheit for 30-45 minutes, until the edges look golden brown.
- Well... dig in!