Winter Vegetable Chicken Pot Pie

When I was growing up, we went to my Grandma’s house twice a month for dinner. She often made us this amazing deep dish chicken pot pie (at our request) because we loved it soo much! She gave me the recipe a few years ago and I used to make it all the time, before our diet changed so much. I have been fiddling with the recipe for a while now (I think it started with thanksgiving leftovers this past year) and I believe I have come up with a winning combination.

The first few times I made it, I used pureed white beans to thicken it up; as I have done in the past with these Asparagus Tetrazzini and pizza recipes. It turned out really well. I have also now made it twice replacing the beans with pureed cauliflower after making my dreamcake, I have been in the mood to play with cauliflower. It turned out equally as good, but as a bonus, I didn’t feel so heavy after eating it. I am going to share the recipe both ways with you, as it is an easy 1 to 1 substitution.

I have not played around at all with Gluten/dairy free breads as of yet. I am not sure why; I think maybe I just know I am going to want to tweak it to death and I just don’t have the time …or that I would rather play with baking cakes and cookies and other sweet things… ?OK it is likely the latter….

I have made this pot pie with a few different toppings. We have also made it with no topping at all, and it becomes delicious Chicken Stew.

My grandmother always made a thick biscuit top; that is what pot pie is to me! I have tested and Loved 2 GF recipes from other blogs. This Savoury Rosemary Biscuit from Daily Bites is amazing! Instead of forming biscuits I just took all of the batter, and kneaded it on a tapioca floured surface, and rolled in out into the shape of my dish, and placed it on top. I used my oval 2.8L Corningware dish. I also love the idea of this Crumbled Topping I saw on The Balanced Platter, by The Spunky Coconut

One night my pantry was pretty sparse, but I did have a GF pie shell in the freezer. The shell just so happened to fit perfectly on top of my 1.6L round Corning Ware dish. So I just set it on top and threw it in the oven for the time suggested on the box and it was so simple. We have made it a few times this way, because it is just one less step for a weeknight meal not having to make the top.

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.

Winter Vegetable Chicken Pot Pie

1small 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
2tsp tapioca flour
2tbsp 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.

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
baking with Bill & Sheila
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