Chicken Pot Pie is one of my husbands favorite dishes. When we got married it was my goal to recreate this dish he grew up loving in a way that was nourishing for the both of us.
This task proved to be quite the feat. Gluten free crust is really hard to recreate in a way that still incorporates the same buttery flaky texture, that he had grown up with. After each attempt, I could tell it wasnt worth competing with Marie Callenders famous chicken pot pie. So in an effort to try something new, I threw out the crust and came up with this recipe instead.
Even though the contents in the pictures dont look like your typical chicken pot pie ingredients, this creative spin is certainly not lacking in taste. Its warm and homey flavor profile is perfect for any winter day!
Ingredients:
3 medium white sweet potatoes
1/2 can coconut cream (TJs Brand)
2 cups shredded carrot
1/2 yellow onion
12oz.-16oz. shredded brussel sprouts
1 small head of broccoli
1 1/2 lbs. chicken thighs
Salt and pepper to taste (omit pepper for AIP)
Directions:
- Pre-heat the oven to 400 degrees
- Cut sweet potatoes into cubes, season with olive oil salt and pepper (if applicable)
- Bake for 40 minutes, flipping half way through
- Start sauteing yellow onion, carrots, brussel sprouts, broccoli, and chicken thighs in large pan over medium heat. (Note: I generously salt the stir fry because the sauce is sweeter).
- Place sauteed ingredients in an 88 baking dish.
- When the sweet potatoes are finished roasting, let cool and then add to blender with 1/2 (approximately 7oz.) a can of coconut cream, and blend until a thick sauce is created.
- Pour sauce over the sauteed ingredients, and thoroughly incorporate throughout the dish.
- Bake the combined ingredients at 350 degrees for 25 minutes.