It’s been a weird winter here in Toronto weather wise. Snow, rain, -27ºC, +12ºC, ice, LOTS of ice. I was lucky enough to escape to Southern California on the eve of the ice storm that devastated much of the city and the GTA. I spent the week with the sun on my face, sand between my toes, and drink in hand. Needless to say the subzero temperature was not a welcome part of returning home. So I set to the kitchen. Embracing my Northern Ontario roots, I knew what needed to be done to combat the internal chill.
Comfort food. More specifically, chicken pot pie.
This recipe will warm the kitchen and nourish the soul. It includes all the creamy, hearty goodness that you crave, but without the dairy, gluten or FODMAPs (somewhat). It’s a good recipe if you’re looking to clean the fridge out. Add whatever veggies you have/want. I used the lonely vegetables left behind after a week of cooking and it turned out just deeelish.
The almond flour crust lends a lovely nutty flavour to the dish and it’s sturdy texture prevents the dreaded soggy crust when leftovers are heated up!
Let the dough chill out in the fridge while you prepare the filling. It gives the butter a chance to firm up and will make your life easier when you roll it out later.
All the ingredients laid out makes the cooking process much more enjoyable. And also helps prevent that sinking feeling that you may having forgotten something. Like the chicken in the chicken pot pie… It happens to the best of us.
The key is to cook the veggies ALMOST to the doneness you would like in the final product. Crisp veg into the oven will likely lead to crisp veg coming out of the oven.
When the liquids have been added and you reach that coveted creamy texture it’s time to fill the chosen dish. If you’re worried about what size of dish to use it’s better to err on the side of too big rather than too small. Dirty ovens may result with the latter.
The crust is placed on top of the filling and then let the creative mind go wild. Get fancy with your edges or let out your inner artist when cutting out steam vents. Or simply rely on standard knife slits to get the pie baking as fast as possible like me!
It may not be the prettiest of dinners, but I promise the taste will remedy your winter blues.
Chicken Pot Pie
2 ½ cups of almond flour
½ tsp salt
½ tsp baking soda
¼ cup butter, softened
1 tbsp maple syrup
- Combine all dry ingredients and blend well with a fork.
- Whisk together wet ingredients and combine with dry ingredients. Blend well with a fork.
- Roll the dough into a ball, cover with plastic wrap, and place in the fridge for at least 30 minutes (while preparing filling).
Adapted from this recipe
3 cups of shredded chicken
2 ½ cups of chicken stock
1 tbsp garlic oil
2 tbsp butter
2 carrots, chopped
1 celery stalk, chopped
1 medium white potato, diced
½ head of broccoli, chopped
½ cup of green beans, chopped
¼ cup of parsley, chopped
¾ cup of green peas, fresh or frozen (I used frozen)
½ cup of all-purpose flour (I used this GF flour)
½ cups of milk of choice (I used this almond milk)
½ tsp of dried thyme
¼ cup of wine (I used red, but would assume a dry white would work just as well)
1 tsp salt
½ tsp of fresh ground black pepper
- Preheat oven to 350ºF
- Heat butter and garlic oil over medium heat in a large frying pan (big enough to eventually fit all filling ingredients)
- Add potato, carrot, celery, broccoli, and green beans to the pan. Cook for 10 minutes or until veggies have softened and are no longer crisp.
- Add the flour to the pan and mix well.
- Stir in chicken stock and milk. Bring mixture to a boil and then reduce to a simmer over low heat. Cook for 10 minutes, stirring often.
- Add chicken, green peas, parsley, thyme, wine, salt and pepper. Mix well and then remove from heat.
- Scoop filling into casserole dish. (Dish should be 1.5-2 quarts in size, if in doubt err on the side of larger rather than smaller)
- Remove prepared dough from the fridge.
- Flour a flat surface and roll the dough out to approximately 1 cm thick. Make sure you roll the dough to match the shape of your casserole dish.
- Transfer dough onto the top of the pie filling. (If your dough is slightly crumbly, as mine was, use a cutting board to help with the transfer – slide a thin cutting board slowly under the dough and then slowly slide it off the board on top of the filling)
- Press dough lightly down onto the top of the filling. Cut off excess dough, leaving 1cm around the edges of the dish.
- Fold lip of dough under and press edges into the side of the dish with fingers to create a crimped edge. Use a knife to cut a few slits into the middle of the crust so that there is an escape route for the steam.
- Place a baking sheet with tinfoil on to the bottom rack of the oven to catch any drips if the pie bubbles over.
- Place the pie in the centre of the oven and bake for 20 minutes or until crust has turned golden and filling is bubbling. Serve warm.