Ok, this one cracks me up… I made a completely sugar free chicken pot pie last night as I am doing a bit of a sugar fast before the holidays. My husband takes a bite of it and says it’s not his favorite, that it had too any sweet vegetables in it. I used cauliflower, carrots, parsnips, and butternut squash, nothing overly sweet there. I am guessing it was the squash he didn’t like but the last thing I would have thought he would complain about was this being too sweet! I thought it was delicious and plan to make it again!
Chicken Pot Pie
3 parsnips, sliced
3 carrots, slices
1/2 a head of cauliflower, cut into bite sized pieces
1 small butternut squash, peeled and cubed
1 whole chicken
4 cloves garlic, minced
1 c. Chicken broth
2 Tbsp. Arrowroot powder
Crust: (Recipe from http://www.primallyinspired.com)
1 c. Arrowroot powder
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. onion powder
1/3 c. Avocado or olive oil
1/3 c. Water
1/3 c. Coconut flour
In a large crock pot, place whole chicken. Put veggies and garlic around the chicken. Pour broth on. Reserve arrowroot powder for later.
Set crock pot to low and cook for 6-8 Hours or until chicken is cooked through. Remove chicken and take meat off the bones. (Save the carcass for making broth!) Return the meat to the veggies and broth.
Scoop out about 1 c. of the liquid in the crock pot. Whisk in arrowroot powder into the liquid. Return to the mixture.
In a large 2 qt. casserole dish, put chicken and veggie mixture. I had a bit extra that didn’t fit in my casserole dish. I just set it aside to eat for lunch the next day.
Preheat oven to 375 degrees and make the crust.
In a medium bowl, mix together arrowroot powder, salt, onion powder and garlic powder.
In a small saucepan, combine water and oil. Bring to just barely a boil. Add to the arrowroot powder mixture and mix well. Let cool for a minute or until you can touch it. Add the egg and coconut oil. Mix with your hands until well combined and forms a ball. Roll out dough between two sheets of parchment paper. Place on top of the casserole dish.
Bake for 35-45 minutes until golden and crispy on top and bubbly hot inside.