Paleo Pot Pie Recipe

Sunday Cooking with Sis 
So... these were not my most successful recipe ever.  The filling is super tasty, but the crust really didn't come together at all.  I had been hoping to make them in mini disposable pie tins, but couldn't find them anywhere!  

So, we went with mini casserole dishes instead, making each pie two servings.  

"We" being Sarah and I.  Sarah's my almost 10 year old and she sometimes likes to help with the cooking.  This week she made the crust and chopped the baby carrots for me.  I totally should have taken her picture while she was working.  Next time!

The crust really just fell apart on me and the bottom of the crust would not come out of the pan.  I have altered the recipe to just have a top crust.  Once you package these as a mealpod, you just kind of have to mush the crust right in.   

I have never used crème fraîche before and was excited to try it.  I felt like a contestant on Chopped using fancy pants ingredients!   The creaminess went really well with the bacon and chicken, it's not "gravy" but you don't miss the gravy in the pot pie at all. 

I'm going to research some other gluten-free crust options, if you have a suggestion please let me know!

INGREDIENTS:

1 cups Almond Flour

¼ tsp Kosher Salt

1 tbsp Coconut Oil

1 egg

4 fried slices Thick Cut Bacon

1 cup onion, chopped

1 cup baby carrots, sliced

1 cup thin green beans, halved

2 tsp Rosemary, Fresh

1 3/4 cups low sodium chicken broth

2/3 cup crème fraîche

2 cups Skinless Rotisserie Chicken

DIRECTIONS:

·         Preheat oven to 450°

·         Place flour and salt in blender or food processor and pulse to blend.  Add coconut oil and egg and pulse until mixture forms a ball.  

·         Cook bacon in skillet until crisp, chop bacon and set aside

·         Sauté onion in bacon fat, add carrots, green beans and rosemary.  Add broth, bring to boil over high heat.  Reduced heat to medium and boil until vegetables are almost tender.  Stir in crème fraîche, chicken and bacon and simmer.

·         Divide into pie tins, cover with crust, pierce crust all over with fork.

Bake for 22 minutes or until crusts are golden brown, let cool, then package for freezer

Sis

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