Grain Free Chicken Pot Pie

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This recipe is paleo/primal and gluten free, dairy free. Serves 6-8. Adapted from both Ina Garten's Chicken Pot Pie (http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html) and Paleo Chicken Pot Pie (http://fedandfit.com/2012/12/01/paleo-chicken-pot-pie/).



Ingredients:
  • For the crust: 
    • 1 cup coconut flour
    • 2 eggs
    • 2 tsp. salt
    • 1 tsp. cream of tartar
    • 1/2 tsp. baking soda
    • 1/3 cup coconut oil (room temperature)
    • 1/2 tsp. basil
    • 1/2 tsp. oregano
    • 1/2 tsp. thyme
    • 1/4-1/2 cup of water (enough to reach the proper consistency)
  • For the filling: 
    • 1 whole chicken, cut into pieces, then salt and roast in a 350F oven for about 1 hour (until cooked through); when cooled, shred with fingers
    • 1 package frozen green peas
    • 1 package frozen sliced carrots
    • 1/4 cup coconut milk (full fat)
    • 1/4 cup coconut flour
    • 2-3 cups chicken stock/broth (you want enough to cover everything but not be soupy)
    • 1/2 tsp. basil
    • 1/2 tsp. oregano
    • 1/2 tsp. thyme
    • 1 tsp. salt

Directions:
  1. If you haven't already, cook the chicken in a foil-line roasting pan or glass baking dish. Wait to make the crust and pie filling while the chicken is cooling.
  2. In a food processor, combine the coconut flour, eggs, salt, herbs, baking soda, and cream of tartar. Pulse until mixed. 
  3. Add the coconut oil and pulse until it's mixed evenly. The dough should have pea-sized pieces in it. 
  4. Slowly add the water, pulsing until the dough begins to clump as dough should (if you want more of a crumble like I made, be conservative with your water and stop adding when the mixture clumps when pinched...but isn't a big ball rolling around in the processor (so not completely clumped)). 
  5. Place the dough in a gallon ziploc bag and place in the fridge while you make the filling. 
  6. Place the carrots, peas, coconut flour, and chicken stock in a stock pot. Bring up to a slight boil. Add the herbs and salt. Shred the chicken (if you haven't already) and add in the chicken pieces. Add the coconut milk. Allow to warm through somewhat. 
  7. Preheat the oven to 375F. Place the chicken mixture in a 9x13 Pyrex baking dish. Roll out the dough and place on top of the chicken mixture...cutting/poking slits/holes throughout for ventilation so the mixture doesn't bubble over (or you can do the crumble, if desired).
  8. Bake for 45 minutes to an hour...until the top is browned and the vegetables are softened.

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