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There is something so comforting about this dish. It's rustic, and simple, and most of our mom's probably prepared dishes like this when we were small. It reminds me of carefree times. Now when I think of pot pie, I'll remember this amazing Winter I spent cozied up with my lovely family.
I anticipate more tweaking of ingredient proportions with this recipe, but I thought that I'd go ahead and share it anyway. This recipe is AIP, Paleo, gluten free, GAPS/SCD, and 21DSD compliant.
For the Crust
- 1 head of organic cauliflower
- 3 tablespoons of lard, tallow, or coconut oil
- 1.5 teaspoon of sea salt
For the Filling
- 6 free-range, organic chicken breast tenders
- 1 bundle of organic broccoli
- 2 cups of peeled and cubed organic carrots
- 1 medium onion, finely chopped
- 2 tablespoons of dried parsley
- salt and pepper, to taste
- 2 tablespoons of lard, tallow, or coconut oil
For the Roux
- 1/4 cup of lard, tallow, or coconut oil
- 2.5 tablespoons of arrowroot flour
- 1 cup of coconut milk
- 1.5 cups of vegetable or bone broth
- 1 clove of garlic, minced
- pinch of sea salt
All three of these steps can be completed simultaneously. You may want to read over the steps first, so that you can figure out your "game plan."
1. Preheat oven to 350 degrees
2. Cut carrots into 1/4" cubes. Cut broccoli florets off into small pieces. Dice onions. Add vegetables, spices, and oil to a large skillet and cook on medium heat for about 10-15, or until vegetables are fork tender. When they are done, scoop them into a large mixing bowl.
3. While vegetables are cooking, remove florets from cauliflower. Add cauliflower and chicken breasts to a large steamer. I placed the chicken on the bottom, underneath the cauliflower. Steam over boiling water for about 10-15 minutes- or until cauliflower is fork tender and chicken is completely cooked. When both are done, remove chicken and cut into 1/2" cubes and add to bowl with vegetables. Set cauliflower aside to cool.
4. In the same skillet you cooked the vegetables in, add your fat of choice for the roux. Heat on medium-high heat for about 2 minutes. Add arrowroot, whisking for 1-2 minutes, or until you have a thick paste. Add coconut milk and vegetable broth and whisk for 5-7 minutes, or until roux starts to thicken. Once roux has thickened, add garlic and sea salt. Pour roux over vegetables and chicken, and combine. Pour this mixture into a 8" round baking dish, or similar.
5. Add cauliflower, oil and salt to blender, and blend until you have a thick "mashed potato" texture. Spoon this mixture on top of your vegetables, and place in the preheated oven.
6. Bake for about 15 minutes, or until cauliflower mash starts to brown. If you wish for the peaks to brown more, you may want to broil it for the last few minutes.