Chicken Pie
It's unusual for me not to have a pot of broth cooking and because I always use a whole chicken I always have plenty of poached chicken to use. Often I keep it for breakfasts, salads or lunches, but I also sometimes make a delicious chicken pie, using a pepita and coconut flour crust. Give it a go, your family will love you....
What you need:
For the crust: If you want to have enough crust for the top, I'd suggest to add half the recipe again..
2 tbls chia seeds, soaked in 6 tbls water (chia egg)
2 cups pepita's (pumpkin seeds)
1/4 tsp sea salt
3/4 cup coconut flour
4-6 tbls mix of coconut oil & butter, melted
Preheat oven to 180deg c. ( Put your pumpkin into bake while your making the rest of the pie filling)
Mix the chia into the water and let sit for 5-10mins.
Place pepita's and salt in your food processor and process until looking like breadcrumbs, don't over process otherwise the oils will start to be released, making your crust too oily and will break apart.
Add in the coconut flour and mix slowly in the processor, slowly adding in the oil mix until it looks like moist breadcrumb mix..
Grease a pie dish, pour your pie crust mix into the dish and flatten out with your fingertips until base is covered and hopefully up the walls a little. I like mine looking rustic, so I don't worry too much about filling the whole dish.
Bake at 180deg c for 18 mins.
For the filling:
Chicken meat, pulled from broth making.
2 tbls butter or coconut oil
2 Leeks, washed and sliced
2 garlic cloves, finely chopped
2 large carrots
1 small head of broccoli
1/2 head of cauliflower
1/2 butternut pumpkin chopped and baked for 30 mins
1/2 tsp sea salt
2 tsp wholegrain mustard
1.5 cups chicken broth
small can of coconut milk (270ml)
Put pumpkin in oven.
Melt butter or oil then add the leek and garlic. Soften for 3-5 mins. While thats softening, place the rest of your vegetables into your food processor and chop until your desired size. Add the vegetables to the leek and garlic, cook on medium for 5 mins, add the pulled chicken stock and coconut milk, then turn down to a simmer for 20-25 mins. Add in the baked pumpkin once baked, stir to combine..
After 1/2 hour of cooking, add the filling to the baked crust. I sometimes top with some parmesan cheese or goats feta. If you are topping it with more crust do this now.
Place bake in the oven to finish off browning, approx 15 minutes... Serve on its own or with a lovely fresh garden salad with plenty of dark leafy greens...
Keep Happily Nourished
What you need:
For the crust: If you want to have enough crust for the top, I'd suggest to add half the recipe again..
2 tbls chia seeds, soaked in 6 tbls water (chia egg)
2 cups pepita's (pumpkin seeds)
1/4 tsp sea salt
3/4 cup coconut flour
4-6 tbls mix of coconut oil & butter, melted
Preheat oven to 180deg c. ( Put your pumpkin into bake while your making the rest of the pie filling)
Mix the chia into the water and let sit for 5-10mins.
Place pepita's and salt in your food processor and process until looking like breadcrumbs, don't over process otherwise the oils will start to be released, making your crust too oily and will break apart.
Add in the coconut flour and mix slowly in the processor, slowly adding in the oil mix until it looks like moist breadcrumb mix..
Grease a pie dish, pour your pie crust mix into the dish and flatten out with your fingertips until base is covered and hopefully up the walls a little. I like mine looking rustic, so I don't worry too much about filling the whole dish.
Bake at 180deg c for 18 mins.
For the filling:
Chicken meat, pulled from broth making.
2 tbls butter or coconut oil
2 Leeks, washed and sliced
2 garlic cloves, finely chopped
2 large carrots
1 small head of broccoli
1/2 head of cauliflower
1/2 butternut pumpkin chopped and baked for 30 mins
1/2 tsp sea salt
2 tsp wholegrain mustard
1.5 cups chicken broth
small can of coconut milk (270ml)
Put pumpkin in oven.
Melt butter or oil then add the leek and garlic. Soften for 3-5 mins. While thats softening, place the rest of your vegetables into your food processor and chop until your desired size. Add the vegetables to the leek and garlic, cook on medium for 5 mins, add the pulled chicken stock and coconut milk, then turn down to a simmer for 20-25 mins. Add in the baked pumpkin once baked, stir to combine..
After 1/2 hour of cooking, add the filling to the baked crust. I sometimes top with some parmesan cheese or goats feta. If you are topping it with more crust do this now.
Place bake in the oven to finish off browning, approx 15 minutes... Serve on its own or with a lovely fresh garden salad with plenty of dark leafy greens...
Keep Happily Nourished