Friends! Have I got a recipe for you… Patrick’s favorite comfort food is Chicken Pot Pie. I wanted to do something nice for him tonight so I asked him what he was in the mood for, and low and behold, Chicken Pot Pie it is! I’ve never had an affinity for this meal until I met Patrick so this recipe goes out to him. There was never a chicken pot pie recipe I was really into eating because of its creamy nature – that is, until now! I love this recipe.
Simple Mills is one of my favorite cracker/bread mix company because I love their clean, simple ingredients they use in their mixes. They have an Artisan Flour Bread Mix that I LOVE and use to make crust/buscuits. In this recipe, I used a large ice cream scoop of the biscuit mixture on top of the casserole and baked it in the oven until they browned and the mixture boiled – OH MY GOSH. I’m salivating just writing about it.
Patrick’s Pot Pie
Ingredients
- 2 Tbsp Ghee
- 1 Large yellow onion Chopped finely
- 2 Russet Potatoes Peel, cut in 1/2” squares
- 1.5 Cup Chicken Broth (or Chicken Bone Broth)
- 1/3 Cup Full-fat coconut milk Canned
- 2 Medium Carrots Peeled, diced
- 1 Tsp Pink Himalayan Sea Salt
- .5 Tsp Pepper
- 5 Chicken Breasts cooked & chopped
- 1 Cup Frozen Peas
- 1 Tsp Fresh Thyme
- .5 Tsp Fresh Rosemary
For the Biscuts
- 1 Box Simple Mills Artisan Bread Mix
- 3 Tbsp Coconut Oil Melted then cooled
- 3 Eggs
Instructions
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Preheat oven to 350 degrees
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Prepare biscuts by combining 1 box mix + 3 tablespoons coconut oil + 2 eggs. Mix until well combined & then set aside.
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Heat a large (high-walled) skillet. Melt 1 tablespoon ghee on medium heat. Add onions and sauté until translucent, stirring occasionally.
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Add the chopped potatoes and the chicken (bone) broth to the pan.
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Raise the heat to high until the broth mixture boils. Lower the heat as soon at it starts to boil and bring it down to a simmer and cook until the potatoes are fork tender.
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Transfer this potato mixture to the blender. Add the coconut milk and a generous dash of salt & pepper. Blend until smooth. Set mixture aside.
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In a similar (or the same) pan add 1 tablespoon ghee (or less) + carrots. Cook on medium (about 10 minutes) until carrots just begin to soften.
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Meanwhile, bake the chicken breasts in the oven at 350F for about 25 minutes, until just slightly undercooked (they'll cook a bit more later so don't overcook). Once the chicken is finished baking, turn the oven up to 400F.
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Add the creamy potato mixture to the pan + cooked chicken cut into small cubes + frozen peas + rosemary + thyme.
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Pour into a 9 x 13” baking dish. Reminder: make sure your oven temp is now up to 400F.
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Take biscuit mixture & scoop biscuit sized scoops on top of casserole with a large ice cream scoop or spoon. Don't squish these down or they'll get hard and dense. Keep the scoops light and fluffy.
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Crack & wisk the last remaining egg and brush the biscuits to coat.
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Bake the casserole for 25 minutes. Serve warm and enjoy!
As you can see, this recipe is super clean! It’s dairy-free, grain-free; meaning there is no cream of flour which makes me HAPPY HAPPY. Patrick was a little skeptical at first but he ended up going for 3rds… I think the longer this mixture sets the thicker it becomes – in a good way – it feels a little bit more decadent. The flavor really isn’t compromised in this variation of the classic recipe either. I mean come on, it’s boy approved!
I hope you enjoy in good health.
xx, jess
