Chicken Pot Pies

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These individual pot pies, served in shuffle dishes, are a savory addition to your autumn and winter table. These can be made more quickly by buying a pre-roasted chicken. You could even top the soufflés with an all-butter puff pastry (found in the freezer section of many grocery stores), and skip making the pie crust entirely.

Chicken Pot Pies
Yield: 4 servings // per serving: 521 calories, 9 net carbs

2/3 cup chopped onions
2/3 cup chopped celery
1 tablespoon extra virgin olive oil
3 cups sliced mushrooms, sautéed
5 teaspoons of mixture of sage, thyme, and rosemary
2 cups free-range chicken broth
1 cup grass-fed sour cream
4 cups coarsely shredded chicken from 1 small roasted free-range chicken (skin removed)
1 recipe pastry (below)*

Preheat oven to 450F.

Add onions and celery to olive oil in skillet; sauté until reduced to about 1 cup. Add mushrooms and thyme, sauté until mushrooms have released their liquid and reduced in mass to about 2-1/2 cups. Add broth; bring to boil over high heat. Reduce heat and simmer until the liquid has reduced a little. Stir in sour cream and chicken. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Bake until crusts are golden brown and filling is heated through, about 12 minutes. Watch closely after the 9-minute mark to make sure the pastry doesn’t burn.

Note: You can also make one large pot pie, using a 9-inch diameter deep-dish pie dish. Baking time will be about 12 minutes. Watch closely after the 9-minute mark.

Pastry

1/3 cup coconut flour
1/3 cup almond flour
3/4 tsp baking powder
1/2 tsp garlic powder
pinch salt
1/2 cup grated grass-fed cheddar cheese, divided
1 large free-range egg
1/3 cup grass-fed sour cream or Greek yogurt
4 tablespoons melted grass-fed butter

In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Stir in 3/4 cup of the cheddar cheese.

Stir in egg, sour cream or yogurt and melted butter until well combined. Drop by rounded tablespoons over the top of the chicken pot pies and sprinkle with remaining cheese.