Chicken Pot Pie

Chicken pot pie, much like the pulled pork recipe I recently posted, is an ultimate comfort food. It makes me want to curl up on the couch in flannel pajamas with a fleece blanket on a cold, rainy Sunday while watching Tom Hanks-centric chick flicks.

While it may look intense with the handmade crust and all, this really is quite a simple recipe. If you have a crock pot and a blender, you'll be able to whip up the creamy stew and crust with little preparation. Honestly the only "labor" you have to do is chop the veggies and roll the dough over your baking dish. Oh, and wait for six hours for the stew to cook. Getting it started in the morning/afternoon and smelling the pot pie scented house all day is truly intoxicating. I started to reach for the pot for a taste a few times throughout the day...but then reminded myself that I'd probably do better without salmonella. Raw chicken scares me. 

Peace, love and pot. Pie. 

Ingredients

For the Stew

  • 6 baby red potatoes
  • 3 large chicken breasts
  • 1 cup pork belly chunks or bacon chunks
  • 4 cups chicken broth
  • 1/2 can full-fat coconut milk
  • 1/2 onion, chopped
  • 3 stalks celery, roughly chopped
  • 4 large carrot sticks, roughly chopped
  • 1/2 cup almond meal
  • 1 tsp sea salt
  • 1 tsp black pepper

For the Crust

  • 3 cups almond meal
  • 1 egg
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup coconut oil, melted
  • 1 tbsp almond milk

Method

  1. Lay potatoes in your slow cooker first. Then lay chicken breasts on top.
  2. Add all remaining stew ingredients to the slow cooker and set on LOW for 6 hours.
  3. While stew is cooking, blend all crust ingredients together until you get a firm dough. Roll the dough in a big ball and wrap in saran wrap. Place in the fridge until the stew is done cooking.
  4. Once the stew is cooked, preheat your oven to 350.
  5. Remove chicken from slow cooker and shred with two forks. Return to slow cooker and mix the shredded chicken throughout the pot.
  6. Pour the creamy chicken stew into a deep baking dish (I used a large rectangular Pyrex) - ideally, the stew will fill up the dish to the top. If you have extra, save it! It also makes for a delicious, crustless soup as leftovers. OR you can fill up six ramekins with the stew for single servings.
  7. Roll the chilled dough out over a piece of parchment paper (a rolling pin works best, but you can also use your hands) so that it fits the baking dish. If using ramekins, roll it out into six ramekin-sized circles. Lay the dough across the baking dish or ramekin surface, pinching it around the corners.
  8. With a fork, poke a few holes in the dough so the stew can breath while it bakes. Place the pot pie in the oven for 40 minutes or until the crust is golden brown and flaky. (NOTE: I recommend placing a baking sheet on the rack below the pot pie in case the stew starts to boil a bit - this way the baking sheet will collect the drippings and you wont have a mess at the bottom of your oven).

Servings: 6