Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


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Chicken Pot Pie Variation

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The breadfruit crust last time proved difficult to digest (I don’t know if this was the breadfruit or the coconut flour I added or both), so this time I am trying a green plantain crust. I am still avoiding FODMAPS, so there is no onion or garlic in this version. Although I don’t usually use flours of any kind, the plantain mixture seemed very sticky and uncrustlike, so I added some arrowroot flour.  I have read that arrowroot is relatively easy to digest among the grain substitutes. I didn’t add enough arrowroot to thicken the crust into anything that could be rolled out.  Instead, I spooned the mixture onto the filling.  It thickened as it cooked.  It is important to use the green plantains as the yellow ones are sweeter and probably would clash with a chicken pot pie filling.  This crust was a bit sweet but edible with the chicken.

IMG_1211 I love these crimson red carrots.

IMG_1212 Heating the chicken, mushroom mixture

Ingredients:
2 cups chicken, diced
8 oz white mushrooms, sliced
2 T olive oil
1 cup frozen green peas
1 carrot, sliced (I used a beautiful red one)
1/3 cup chicken broth
1/2 tsp bouquet garni
1/2 tsp tarragon
Salt and pepper to taste

2 green plantains
3 heaping TBS arrowroot flour
3 TBS coconut oil
1/2 tsp salt

Fry the mushroom slices until they have rendered some of their liquid. Add the diced chicken, broth, peas, sliced carrot, herbs, salt and pepper to the mushrooms and heat through. Transfer the chicken mixture to an oven-proof dish.

In a food processor puree the plantains with the salt and coconut oil until quite smooth. Add the arrowroot starch and blend until smooth. Spoon the puree onto the chicken mixture to cover and bake in a 400 F oven until filling is bubbling and “crust” is golden.


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Paleo Chicken Pot Pie

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I love chicken pot pie but I don’t make it often, particularly since I avoid grains and potatoes.  Today I had a left over roast chicken in the fridge and some left over breadfruit in the freezer and figured I could put them together pretty easily. Since I am trying to adhere to a low fodmap diet, I didn’t include any oniony vegetables or garlic. I don’t know if breadfruit is low fodmap or not.

breadfruit crust:

1-1/4 cup breadfruit that has been diced and steamed
3 TBS red palm oil
1 tsp salt
2 TBS coconut flour

Combine the breadfruit, palm oil and salt in a food processor. Add coconut flour as needed to thicken the crust. I didn’t get the crust into a condition in which I could roll it out. I just flattened it with my hands and put it on the top of the pie.

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filling:
2 cups cooked chicken, diced
1 carrot, sliced into rounds
2 stalks celery, sliced
8 oz mushrooms, sliced
6 oz frozen peas
1 TBS coconut oil
1/2 cup chicken broth
2 TBS chopped parsley
salt and pepper to taste

Melt the oil in a frying pan and saute the mushrooms, carrots, and celery until the mushrooms have lost some of their liquid and the vegetables are partly cooked. Add the peas, chicken, parsley and broth. When the mixture is warm, place in a pyrex dish or deep-dish pie plate. Sprinkle with salt and pepper and cover with the breadfruit crust. Place in a 400 F oven until filling is bubbling and top is nicely browned (about 20 minutes).

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