Nutritional Wisdom with Carly Pollack

Chicken Pot Pie

Chicken Pot Pie

2 medium carrots, diced
2 medium parsnips, diced
1 medium red onion, diced
1 bunch collard greens, chopped
8 oz mushrooms, chopped
2 tbsp fresh thyme
1 lb chicken thighs, diced
2 tbsp ghee
3 cups chicken stock
2 tbsp arrowroot powder
sea salt, to taste
black pepper, to taste
4 egg whites
1 cup almond flour
1 tsp baking powder
1 tsp sea salt
1/3 cup ghee

In a large soup pot with a lid, heat 1 tbsp over medium-high heat, then add diced chicken. When you’ve reached the desired brown-ness, go ahead and stir and finish cooking the chicken until done. This should take 4 to 6 minutes. Remove the chicken from the pot and set aside. Add the remaining tbsp of ghee and all of the diced veggies (carrot, parsnip, onion, collards, mushrooms, thyme) to the pot and cover. Trapping the steam will help cook down your vegetables. Stir occasionally until all vegetables are cooked through and collards are almost finished cooking. The collards should be wilted down and soft. This will take 10 to 15 minutes. Now add the stock. Bring this up to a simmer and let the veggies and collards cook a little longer, about 5 minutes. Add the chicken back in. The arrowroot powder is going to be the thickener. To prevent it from clumping, add 1 tbsp of arrowroot to a small bowl along with 1-2 tbsp of water. Whisk or stir with fork until all lumps are gone and then add to the pot. Stir this through and reduce the heat until the mixture reaches a thickness that looks right for pot pie filling. Remove this from the heat and add to any oven save bakeware (pyrex, stoneware, etc.). You could use ramekins and make individual pot pies here. Try to choose a size that will be filled to the brim by your mixture. However, this is not essential.

For the crust:
Let the ghee get slightly softened and add it to your mixer bowl with the almond flour, salt and baking powder. Mix until evenly distributed. If you don’t have a mixer, do this with a fork. Now add egg whites to the mix and stir to combine. Keep this mixture in the fridge if you make it ahead. When you’re ready to bake just top your pot pie veggie mixture (ramekins or other) with the dough. Bake at 400 F for 12 to 15 minutes until the top(s) is/are golden brown.

4-6 Servings