This is a dairy-free and gluten / grain-free version of the real deal. I labeled it "paleo" for ease of search-ability, but I know that some die-hard paleo people will poo-poo on the green peas. But I am just not that black and white when it comes to food, nor do I want to be. I know what foods DON'T work for my body, and I can make a plan to avoid those items. Everything else, I see as fair game.
Besides, I constantly teach that every person needs to find a food lifestyle that fits their unique biochemistry, particular health condition, and health goals. Therefore, running after the latest "superfood" makes zero sense if your body doesn't respond well to it.
Two perfect examples are legumes (beans) and chia seeds. Beans are often toted as a super protein source by those in the vegetarian / vegan communities. However, they are very hard to digest and will probably cause problems for those with leaky gut issues. Nuts (many are also considered legumes) and seeds are also difficult on the digestion. So no matter how omega-wonderfully chia seeds are, if you don't digest them properly, they are anything but "super".
Anyway, this recipe was adapted from the Paleo Chicken Pot Pie recipe on Health-Bent.
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 cup green peas
- 1 small onion, chopped
- 1 small carton fresh mushrooms, sliced
- 2 T fresh rosemary, minced
- leftover turkey or chicken (I probably had about 1/2 pound left.)
- appx 2-3 cups chicken stock (Read labels - a lot of chicken stocks have sugar in them!)
- 2T potato starch (I used yucca harina - tapioca starch from Goya.)
- salt and pepper to taste
- dollop of butter or oil
- 4 egg whites
- 1 1/4 cup almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup cold butter
- In a pot, add the dollop (tiny bit) of your oil of choice and add the veggies and rosemary. Make sure the pot is big enough to add the chicken in a bit.
- Cook over medium heat with lid on to help soften the veggies, for about 10 minutes or until fork-tender.
- Meanwhile, in a food processor, pulse the almond flour, baking powder, and 1 tsp of salt with the cold butter. You should end up with evenly distributed "crumbles".
- Add the 4 egg whites to the food processor and blend until a sticky dough forms.
- Refrigerate until you are ready to add the crust to the dish.
- Once the veggies are done, add the leftover turkey or chicken.
- Season with a bit of salt and pepper to taste.
- Add the chicken stock so it just covers the veggies and turkey and bring to a simmer.
- Preheat the oven to 400.
- In a small dish or cup add the 2T of potato starch and dissolve in about 1 T of water so there are no clumps.
- Add the starch and water to the pot and simmer until the liquid thickens. You can add a little more potato starch if needed.
- Pour the contents of the pot into a 9x13 baking dish. I think my dish was 8x12, so as long as the contents fit without overflowing or being too thin of a layer at the bottom you are good.
- Add the dough across the top, covering the veggies and meat. The dough is pretty fragile so I would take small amounts, flatten in my palm, and then lay on top.
- Bake the dish for about 15 minutes, or until the crust is browned.