Post by Loupy on Oct 23, 2014 13:27:48 GMT -7
Grain Free Chicken Pot Pies
By Karen Sorenson @ holisticallyengineered.com/
The great thing about this Chicken Pot Pie is that is it pretty customizable and you can use the veggies you prefer. Just make sure they are precooked (unless they are naturally tender) and it’s probably not a could idea to use veggies that have a high water content.
Ingredients
2 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, minced
3 cups chopped cooked chicken
1/2 tsp real salt
1/4 tsp black pepper
1 cup cauliflower sauce (see below)
1/2 cup chicken bone broth
Crust:
1 cup almond flour
2 Tbsp coconut flour
1 tsp baking soda
2 Tbsp butter, very soft
1 egg
Juice of half a lemon
Instructions
Preheat oven to 375 F.
In a medium pan, heat 2 Tbsp of butter (or fat of choice) and add the carrots and celery and cook for for 10 minutes.
Add the garlic and cook for an addition 2 minutes or until the veggies are tender.
Add the chicken, salt, black pepper, cauliflower sauce, and bone broth.
For the crust
Mix together the almond flour, coconut flour, and baking soda.
Add the butter, egg, and lemon juice.
Mix to combine.
Roll out the dough in between two pieces of parchment paper until it's about 1/4" thick
Cut out the dough to fit the ramekin/baking dish you are using.
Fill four ramekins with the chicken/veggie filling and place the dough on top of the filled ramekins.
Pinch the edges with a fork and score the dough in the middle.
Bake for 15-18 minutes or until golden brown on top.
Creamy Cauliflower Sauce
Author: Pinch of Yum
Serves: makes about 5 cups
Ingredients
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Instructions
Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat.
Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter).
Remove from heat and set aside.
Cauliflower:
Bring the water or vegetable broth to a boil in a large pot.
Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender.
Do not drain.
Puree:
Use a slotted spoon to transfer the cauliflower pieces to the blender.
Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk.
Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
You may have to do this in batches depending on the size of your blender.
Serve hot!
If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth.
Several other readers have mentioned that they really liked the addition of Parmesan cheese as well.
