“Tamaraized” Chicken Pot Pie (CANDIDA APPROVED... gluten free)

“Tamaraized” Chicken Pot Pie  

(CANDIDA APPROVED... gluten free)

Serves 4-meal size or 8 side servings in case you wish to put it with a side salad – 40 minutes total 20 to prep and 20 to cook – worth it!

This dish may amaze you.  Old fashion comfort food dish made Candida friendly and makes you want to curl up to a fireplace.  You will need arrowroot (thickener) from the natural food store but all other ingredients you will be able to find anywhere.

INGREDIENTS FOR FILLING

2 tablespoons organic coconut oil

½ cup yellow onion, minced

1 leek, white part only, thinly slices

1 yellow squash, halved lengthwise, thinly sliced

1 zucchini, halved lengthwise, thinly sliced

8 asparagus spears cut into 1-inch pieces

1 cups chicken bone broth, plus an additional cup if needed http://www.thebrothery.com/?Click=530

½ cup coconut milk, from can

1 tablespoon arrowroot powder

½ teaspoon sea salt

½ teaspoon pepper

2 to 3 cup cooked chicken, cubed or use rotisserie if in a hurry

1 tablespoon fresh parsley, minced

1 teaspoon fresh tarragon, minced

INGREDIENTS FOR TOP CRUST

1 cup coconut flour

½ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon pepper

4 organic pasture raised eggs

½ cup coconut oil, melted (put in small container in warm water to melt, do not microwave oil ever)

¼ cup coconut milk

2 teaspoons apple cider vinegar

Minced parsley for garnish

INSTRUCTIONS

1.  Heat oil in a large skillet over medium heat.  Add onion, leek, yellow squash and asparagus.  Sauté until tender, about 5 to 6 minutes.  Add 2 cups bone broth and coconut milk, and bring to a gentle boil.

2.  In a small bowl, add arrowroot powder and a tablespoon of cold water.  Whisk to combine. Add gradually to vegetable mixture, stirring consistently, until mixture thickens.  If your mixture becomes too thick, add a bit more broth, stirring consistently until you reach a desired consistency.  Season with salt and pepper.  Then stir in cooked chicken and herbs.  Pour pot pie filling into a 13 x 9 inch basking dish, set aside.

3.  Preheat oven to 400 degrees.

4.  In a large bowl, add coconut flour, baking soda, salt and pepper.  Whisk to continue.  In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy.  Pour liquid ingredients into bowl with dry ingredients, and stir to combine.

5.  Spoon topping batter over pot pie filling in eight equal portions.  Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and little crusty.  Serve with a garnish of minced parsley.