On a rare occasion Kelli or I will find a recipe that makes us go, “Ooh, I want to try that, and look, we don’t even have to change anything to clean it up.” Those are happy days, more so when we make it and it tastes just as good as we had hoped.
That was the case with this recipe for Pot Pie. Well, almost. The original called for chicken, and we’re not big chicken people, so we just didn’t add it. But you certainly could. Either way it’s fantastic.
This recipe is gluten free, dairy free, soy free, nut free, and it can also be Paleo friendly if you use the cauliflower option and a grain free topping/or no topping at all.
Ingredients:
1 small onion chopped
4 cloves of garlic minced
2 tbsp oil (I used olive)
1 cup diced sweet potatoes
1 cup diced rutabaga
1 cup diced carrots
1 cup chopped frozen kale
1 cup chopped cooked chicken
2 cups broth*
1 19oz can of white beans pureed or 2 cups of cooked and pureed cauliflower
1 tsp herbamare
½ tsp dry thyme
½ tsp dry oregano
¼ tsp dry rosemary
Freshly ground black pepper to taste
2 tsp tapioca flour
2 tbsp hot water
1 frozen allergy friendly pie shell or other topping of choice
* I keep extra broth on hand that I add to the sautéing veggies to keep them from sticking/burning so I don’t have to add extra oil.
Directions:
Preheat oven to 400F
In a deep skillet or pot, heat oil and add onion. Sauté on med/low for a few minutes until they begin to turn translucent. Now add the garlic and continue to sauté for another couple of minutes.
Add the sweet potatoes, carrots and rutabaga and sauté for about 12 minutes adding a splash or two of broth to keep from sticking. Now add the chicken, kale, thyme, oregano, rosemary, and sauté briefly. Toss in the pureed beans OR cauliflower and combine. Next, add the 2 cups of broth, salt and pepper. Allow the mixture to simmer on low until root veggies become tender/not mushy.
Place tapioca flour in a small mug or bowl. Add the 2tbsp of hot water and whisk smooth. Pour this mixture into the pot of simmering veggies and stir. The pot pie filling should thicken. Remove from heat.
Grease a 1.6L baking dish and add filling. Place the frozen pie shell on top, and bake for about 20 minutes.
Serves 6-8
Recipe created by Danielle at Fresh4Five
