Whole 30 Chicken Pot
Pot Pie is one of those recipes where there are endless attempts to "paleotize" the crust or the rich, gravy like filling... And some look beautiful, but that doesn't fly when you're on a Whole30. Well, I am wrapping up the end of the first week of a whole30, so they didn't work for me. And I have leftover chicken...
What I came up with is a little more involved than I usually do, but I wanted a rich base to hold it all together, and I didn't want to use any nuts or thickeners at all. So it's not a pie... but it's the flavor of the pot pie I love, not the crust, so really- do we need it? Paleotized or not? I think not, and I also think it turned out absolutely delish.
2 cups bone broth
a few split pigs feet - optional?
1 heaping teaspoon lard
1-2 T of oil of choice (coconut or rendered fat is what I tend to use)
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
1 cup chopped mushrooms
1/2 cup diced sweet potatoes
3+ cups chopped leftover chicken (or whatever you have on hand)
1 teaspoon thyme
1 teaspoon sage
S&P to taste
First: Simmer the two cups of stock until reduced to 3/4 cup or so.... I wanted it RICH, so I added a split pig's foot and my carrot and onion trimmings and simmered it covered until the liquid was reduced to somewhere between 3/4 and 1 cup.
Strain out the solids and bring it back to a simmer. (make sure its hot) Then remove from heat and whisk in a heaping tablespoon of cold fat.... I was aiming for the richness obtained when this is done with butter, without the butter... eh, maybe it was just adding a little good fat, whatever, the final dish worked...so I'll stick with this.
Next: In a large frying pan... brown the chopped onion in oil... then add all the other chopped veggies and cook for a few minutes until they start to soften.
Then: stir in the chopped leftover chicken and stir in. Add thyme, sage, S&P and stir.
Stir in the reduced cup of stock and adjust for taste. (I also added a smidge of marjoram)
Pour into a greased pie pan and press it in nice and snug.
Cover with foil.
Bake in 350F oven for about an hour... let set for a few minutes and then be amazed.
(If you don't want to mess with reducing stock...I guess you could cook a little bit of sweet potato or turnip or something in about a cup of broth or stock, smush it up, and use that instead...)