Sweet potato chicken pot pie
(double batch)
One for eating and one for sharing or freezing.
2 whole chickens, cooked shredded the day before using.
3 cups chicken stock (I made my own with the bones the day before)
4 large sweet potatoes, peeled and chopped
1 Tbsp butter
1 cup peas
1/2 cup carrots, chopped
1/2 cup califlour, chopped
1 Tbsp onion powder (or you could sauté some onions, my husband doesn’t like onion so I always substitute onion powder)
1 tsp nutmeg
Salt and pepper to taste.
1 Tbsp Arrowroot starch
The Day Before
Roast whole chickens as you normally. Let the chicken cool, take off the meat, shred it, put it in an air tight container, and store in the refrigerator. Place the bones in a stock pot with about 5 cups of water, cover and simmer for 30-60 min. Pour the broth through a strainer into a bowl making sure you do not have any bones in the broth. Let cool and refrigerate until ready to use.
Whole Wheat Crust
For two pot pies. You will roll out 4 pieces.
Recipe from Whole Foods site, follow directions here.
If you are grain free, here is a pie crust recipe for you. (you will have to scroll down a bit once opening this site)
2 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
I stick plus 6 tablespoons very cold butter
I have a love/hate relationship with pie crust. Love to eat it, hate to make it. I am reluctantly showing you how I had to piece together my imperfect pie crust.
The Day Of
Preheat oven to 350 degrees.
Take out the chicken broth, which is now like a jelly, and pour it into a large stock pot. Bring to a boil. Add your chopped sweet potato and cook until soft. In a separate pan, use 1 Tbsp butter to sauté the peas carrots, and califlour. When cooked, pour in with the soft sweet potatoes. Use a measuring cup to extract about 1 cup of broth. Place it in your sauté pan along with 1 tablespoon of arrowroot starch. Bring to a boil then add back to the sweet potatoes . Stir in to incorporate. If it looks like you have too much broth, remove some.
Add chicken to the sweet potato mixture.
Divide this mixture between your two pie crusts.
Top with the pie crust.
And here you get to see more imperfection with my crumbly pie crust. It still tasted good though.
Bake for 40-50 min, depending on your type of oven. Watch your crust to make sure it does not burn.
Enjoy!
To freeze the second pie. Cool completely, wrap tightly and thoroughly with plastic wrap. Place in freezer.
