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Chicken Pot Pie with Cauliflower "Crust"

Chicken Pot Pie with Cauliflower "Crust"

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INGREDIENT LIST

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Chicken Pot Pie

with Cauliflower "Crust"

  •  2 LBS Boneless Skinless Chicken Thighs
  • 1 Head of Cauliflower
  • 1 Sweet Potato
  • 3 Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion
  • 4 Garlic Cloves
  • 1 Bag Frozen Peas
  •  2 Cups Chicken Broth
  • 1 Tablespoon Amaranth Flour (or GF Flour, or All Purpose)
  • 4 Tablespoons Ghee (or butter)
  • 4 Tablespoons Coconut Oil
  • 2 Tablespoons Salt
  • 1 Tablespoon Pepper
  • 2 teaspoons Garlic Powder

 

PREP DAY

TOOLS

  • 1 Large Pot with Lid
  • 1 Small Saucepan
  • 1 Double Boiler (or large pot & strainer)
  • Food Processor
  • 9 x 13 Baking Dish (or multiple)

NOTE: Try using a combination of lunch-size containers that have sealing lids and a smaller baking dish, this will make lunch super easy.

PRE PREP

Mirepoix (carrot, celery & carrot)

Mirepoix (carrot, celery & carrot)

  • Fill double boiler with water and set on the stove over high heat; bring water to a boil.

CHOP

  • Cut cauliflower head and sweet potato into 2” pieces and place in the colander of the double boiler.
  • Finely chop 3 carrots, 3 celery stalks and 1 onion, place in a bowl together.
  • Finely mince 4 garlic cloves.
  • Dice chicken into small bite-size pieces, season with 2 tsp of salt and 1 tsp of pepper.

STOVETOP

Brown the chicken.  TIP: Make sure it is cooked all the way through.

Brown the chicken.  TIP: Make sure it is cooked all the way through.

  • Once the water is boiling, place colander in and boil cauliflower and sweet potato until fork tender; about 12 minutes.
  • Strain cauliflower and sweet potato, set aside to cool and drain.
  • In the large pot, heat 2 TBS of ghee over medium-high heat, brown chicken until cooked through.
  • Transfer chicken to a bowl leaving the pot on the stove, pour in carrots, celery and onion.
  • Sauté until the onions turn translucent (about 6 minutes), then add the minced garlic, 1 tsp of salt and ½ tsp of pepper, sauté another 2 minutes.
  • Pour chicken back into the pot with 1 ½ cups of broth and combine well, then turn the heat down to a simmer.
  • Pour ½ cup of chicken broth into a small saucepan and bring to a boil.  Whisk quickly while pouring in 1 Tablespoon of flour, this will make your rue.
  • Once all the flour has dissolved and you are left with a thick substance, pour that into the large pot and combine everything well.
  • Turn heat down to low and let simmer until you are ready to transfer in to a dish.

PROCESS

  • In a food processor, combine the steamed cauliflower and sweet potato, 4 Tablespoons of coconut oil, 2 Tablespoons of ghee (or butter) 2 teaspoons salt, 1 teaspoon pepper and 2 teaspoons garlic powder.  Combine until smooth. This is the cauliflower “crust”.

ASSEMBLE

  • Transfer filling to your dish(es) and top with the cauliflower “crust”, cover and refrigerate.

DAY OF

  • OVEN: Reheat in the oven at 400, 30 minutes with foil on and another 5-10 minutes without the foil to brown the top.
  • If you are reheating a single piece, place on foil and reheat about 15 minutes.
  • MICROWAVE: Reheat 3-5 minutes depending on the size of the container.
Make it work for you.  Assemble in two or three single serving containers, then one larger for dinner, giving you lunches and dinner.

Make it work for you.  Assemble in two or three single serving containers, then one larger for dinner, giving you lunches and dinner.