Hi guys,
My fiance have been, how would I say it, gently reminding me to make him a pot pie. I confess, I love it too but not necessarily the loaded version that undoes all the hard work in the gym. So after some soulful pie recipe searching I made my own Gluten Free old time favorite version.
Pei Ingredients:
- 1 tbsp. ghee or Extra Virgin Olive Oil
- 1 1/2 medium red onion, chopped
- 3 garlic gloves, chopped or diced
- 10 celery ribs, sliced
- 1 cup frozen or fresh corn
- 1 cup frozen or fresh peas
- 1 cup baby carrots, cubed or thickly sliced
- 1 tbsp. Ground Black Pepper
- 1 tsp. Ground Ginger Root
- 1 tbsp. Dried Chives
- 1 tbsp. Ground Mustard Seed
- 4 Bay Leaves, take out when moving stew into pots and adding the dough
- 2 tbsp. Organic Garlic Granules
- 1/2 cup almond flour | I use Honeyville Blanched Almond Meal Flour
- 1.5 lb. chicken meat, cubed
- 16 oz. low sodium chicken broth
Dough Ingredients:
- 1/2 cup almond flour
- 1 tbsp. Caraway Seeds
- 1 tbsp. Rosemary
- 2 tbsp. water
- 2 eggs + 1 for brushing
- 2 cups Gluten Free Rolled Oats
- 1/2 tsp. baking powder
Cooking Steps:
- To Make the Pei Filling: In a Cast-Iron Dutch Oven heat the oil or ghee, add all the spices, so that all the flavors get re-energized and fused into one. Add the carrots, peas, corn, celery, broth, and almond flour. Simmer on low heat for 5 minutes, then fold in chicken. Cover and cook on low heat until all the vegetable are tender.
- To Make the Gluten Free dough: In a high speed blender pulse the Gluten Free Rolled Oats and Rosemary. Fold in Caraway Seeds, almond flour, baking powder, and mix well. Then add eggs and water. Kneed the dough for a couple of minutes to reach uniform consistency. To roll the dough out, place one sheet of wax paper on the table surface, and using a rolling pin roll it a little bit, then place another wax paper on top to cover the douhg. Using a rolling pin flatten the dough out to about 4-5 mm thickness. Cut out circles of pie dough. This recipe call for about six 4 inch circles.
- Putting It All Together: Preheat the oven to 400F/200C. Divide the pot pie filling among 6 ramekins, leaving 1/2 inch or 1 cm from the top. Go around each one of them and place the dough on top. Pinch the sides with your fingertips to make crimped edges. Place all ramekins on a baking sheet, brush each pie with the beaten egg. Bake in the preheated oven for 35 min or until the pies are golden brown. Cool for about 10-15 min before serving.
- Enjoy!
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Svetlana “Free2BFIT360″
Filed under: Bikini Body Meals, Dinner Recipes, Gluten Free, One Pot Meals, Peak Optimal Performance Nutrition Tagged: chicken, gluten free, high protein, low carb, low sodium, transformation
