herbed pot pie

File Jan 17, 4 50 26 PM

I know, I know…do we really need another paleo pot pie recipe floating around on this whole blog-osphere?? Well, of course we do!!! This one is ours and we think it’s pretty special! We went with individual pot pies, it just rings more true to what I grew up eating as a child. You know those little pot pies you buy in the frozen section…ya, everyone gets their own. It was the easiest way for my mom to please all of us kids when we all wanted a different kind!! Anyways, for me, a pot pie is an individual serving.

I’ve made the recipe pretty versatile, in terms of what kind of “pot pie” it is. You can add a mix of whatever hearty vegetables you like, just not celery please…gah, so gross. We are not celery eaters over here, cooked or raw! Blah!! But if you must, please go ahead…just don’t tell us! Also, if you have leftover chicken you can use that, or maybe some leftover steak or pork…you choose, just coordinate a bone broth that pairs well with it and you’re all set.

herbed paleo pot pie

  • Servings: 4-5
  • Difficulty: easy’ish
  • Print

paleo pot pie that’s nut-free & diary-free



Credit: backporchpaleo.com

Ingredients

Directions

  1. Add 1 tablespoon of avocado oil to medium sized pot over medium heat, toss in chopped onion and saute until soft and start to get some nice golden edges, about 5-7 minutes.
  2. Add remaining 2-3 tablespoons of avocado oil and 3 cups of hearty diced veggies, stir to evenly coat all pieces and saute until soft but still have a little bite to them. Depends on veggies, but could take 15-20 minutes.
  3. Sprinkle cassava flour over veggies and with a wooden spoon, stir to coat well.
  4. Pour in bone broth and stir to combine, you should see the broth begin to thicken up.
  5. Add salt, fish sauce, thyme, sage, rosemary and pepper to taste.
  6. Toss in prepared protein, taste and adjust for seasoning. Turn off heat and prepare pastry crust for top.
  7. Pre-heat oven to 400°
  8. In a medium sized bowl, add cassava flour, thyme and salt, stir to combine.
  9. Add shortening of choice and cut into flour mixture until incorporated evenly.
  10. Pour in egg, use a wooden spoon and stir to combine.
  11. Start by adding 2 tablespoons of coconut milk and continue to stir to bring dough together into a soft ball. Roll it all together with your hands and if it seems a bit dry, add the additional tablespoon of coconut milk and mix together with your hands until you have a nice and smooth dough ball. Place back in bowl and cover with plastic while you prep ramekins.
  12. You should have enough filling for 5 – 8oz ramekins. Set those on a baking sheet and fill each one to nearly the top. You need to be able to let the dough rest on the filling, so if you don’t fill it full enough, the dough will sag into the middle.
  13. Roll half the dough ball out in between two pieces of parchment, dusted with a little cassava flour, until it’s about ¼” thick. Cut out a circle so you have about ½” that will overhang the sides of the ramekin. Pick up carefully and place it centered on top of the filling. Shape the pastry over the sides, pressing slightly into the sides of the ramekin and repairing any cracks by pushing the dough back together. It’s a very forgiving dough.
  14. Cut out additional tops for remaining ramekins re-rolling any scraps and the other half of the dough ball. Repeat until all are topped.
  15. Whisk up egg with a splash of water and gently egg wash all the pastry. Sprinkle tops with kosher salt and cut a couple small slits on each top so that steam can vent while it bakes.
  16. Slide baking sheet into oven and bake for 25-30 minutes or until crust is a nice golden brown and filling is bubbling slightly through the slits.
  17. Remove from oven and let cool for about 15 minutes before serving. These babies are super hot coming right out of the oven.

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