Chicken Pot Pie - Elimination diet
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 400.9
- Total Fat: 21.2 g
- Cholesterol: 37.4 mg
- Sodium: 198.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.4 g
- Protein: 16.6 g
View full nutritional breakdown of Chicken Pot Pie - Elimination diet calories by ingredient
Introduction
Alissa Segerstrom's recipe Alissa Segerstrom's recipeNumber of Servings: 12
Ingredients
-
[Crust]
2 cup Rice flour, brown
0.5 cup Bob's Red Mill Whole Grain Millet Flour (by NARINFLA)
14 tbsp Coconut Oil
2 tbsp ARTISANA COCONUT BUTTER
1 tsp sea salt
8 to 12 tbsp ice cold water
[Filling]
4 cup, chopped Onions, raw
3 cup, chopped Carrots, raw
3 cup, diced Celery, raw
4 cup Chicken stock, home-prepared
3 oz Arrow Root Powder (by JKJOHNSON77)
2 cup, chopped or diced Roasting Chicken, light meat
2 thigh, bone and skin removed Chicken Thigh
2 drumstick, bone and skin remov Chicken Drumstick
Directions
For Crust
Preheat oven to 350 degrees F. Set out a 13x 9 casserole dish (or 2 9.5 inch deep dish pie plates)
To make crust whisk together the flours and salt. Cut in the Coconut oil and coconut butter with your fingers or a pastry cutter until small crumbs form. If the coconut oil is warm enough to be liquid, chill the flour and oil for 5 to 10 minutes - enough to harden the oil.
Add the water, beginning with the lesser amount. Use a spoon or fork to mix the dough together until it forms a ball. If necessary knead together ever so slightly to form a ball. Roll out crust between two pieces of waxed paper into the size of the pie plate. Set aside.
For Filling
To make the filling, heat a large skillet over medium heat. Add oil and onion; sauté until soft, about 5 to 6 minutes. Then add carrots, celery, and potatoes; sauté for about 10 minutes more, being careful not to brown.
Whisk together chicken stock and sweet rice flour or arrowroot powder; pour into pan with vegetables. Add the cooked chicken and dried herbs; simmer uncovered for about 5 to `10 minutes or until thickened. Turn off heat. Add peas and parsley. Season with sea salt or Herbamare and black pepper to taste. Pour filling into pie plate.
Carefully remove the top layer of waxed paper from the rolled out pie dough. Pick up the crust and flip over onto the pie filling. Remove the second layer of waxed paper. Tuck any edges in or cut them off with a knife.
Bake on a cookie sheet (to catch any drips from the filing ) for 45 to 60 minutes or until filling is bubbling up around the edges of the crust and the crust is cooked.
Serving Size: Makes 12 servings
Preheat oven to 350 degrees F. Set out a 13x 9 casserole dish (or 2 9.5 inch deep dish pie plates)
To make crust whisk together the flours and salt. Cut in the Coconut oil and coconut butter with your fingers or a pastry cutter until small crumbs form. If the coconut oil is warm enough to be liquid, chill the flour and oil for 5 to 10 minutes - enough to harden the oil.
Add the water, beginning with the lesser amount. Use a spoon or fork to mix the dough together until it forms a ball. If necessary knead together ever so slightly to form a ball. Roll out crust between two pieces of waxed paper into the size of the pie plate. Set aside.
For Filling
To make the filling, heat a large skillet over medium heat. Add oil and onion; sauté until soft, about 5 to 6 minutes. Then add carrots, celery, and potatoes; sauté for about 10 minutes more, being careful not to brown.
Whisk together chicken stock and sweet rice flour or arrowroot powder; pour into pan with vegetables. Add the cooked chicken and dried herbs; simmer uncovered for about 5 to `10 minutes or until thickened. Turn off heat. Add peas and parsley. Season with sea salt or Herbamare and black pepper to taste. Pour filling into pie plate.
Carefully remove the top layer of waxed paper from the rolled out pie dough. Pick up the crust and flip over onto the pie filling. Remove the second layer of waxed paper. Tuck any edges in or cut them off with a knife.
Bake on a cookie sheet (to catch any drips from the filing ) for 45 to 60 minutes or until filling is bubbling up around the edges of the crust and the crust is cooked.
Serving Size: Makes 12 servings