No matter how long you "eat clean" or follow a specific diet, no matter how much better you feel on said diet, or how terrible you feel when you break its rules, there are some cravings that just don't go away. You could wave a hundred doughnuts under my nose with no success but one French baguette? I'm done for.
Another of my all-time favorites? Chicken Pot Pie.
It was hard-core comfort food when I was little. We didn't have it often, but when we did, we knew it was probably the depths of winter...those days in January when it feels as though the sun will never rise again (thank you Northern Hemisphere), and even if it does, you'll never see it because of the impenetrable rain clouds (Thank you Seattle convergence zone).
My mom's was topped with flaky biscuits that we usually only saw during holiday dinners or camping breakfasts making it all the more magical to our young selves. While I can't (as yet) replicate those life-affirming biscuits without the butter and wheat flour, I still wanted that comforting steam, soft doughy crust, and enough vegetables to make the gravy forgivable.
After gathering several recipes, reading through them carefully, and imagining all of the possibilities, I decided I wanted something warm, decadent, and very easy to make. No frozen crust pastries or hours of prep cooking. I wanted to be able to grab this recipe on a whim and (so long as I had the ingredients), make it that night. So, here's the recipe!
CHICKEN POT PIE
1 pound chicken
Cube, cook, set aside.
1/4 c coconut oil/butter
1/4 c honey
2 large eggs
1 t fresh lemon juice
1 c grated cheese
2 1/2 c almond flour
1/2 t salt
1/2 t baking soda
sift in, combine all, set aside. Preheat oven to 350F.
mise en place for the next steps.
1 1/2 T butter
1 large yellow onion, finely diced
saute 10-12 minutes until translucent
1/2 pound diced celeriac
1 c chicken broth
add, bring to a boil, simmer until celeriac is tender.
1/3 c coconut milk
put in blender along with just celeriac. blend until creamy. set aside.
1/2 pound diced celeriac
3 carrots, diced
add to pan broth, simmer 8-10 minutes until starting to soften.
2/3 c frozen peas
1/2 t dried thyme
1/4 t dried rosemary
add along with cooked chicken. Stir until heated through. Add blended celeriac.
remove from heat. Pour filling into glass baking dish.
drop biscuit dough onto the top until covered evenly and bake uncovered 1/2 hour or until biscuits are beginning to brown.
let rest 10 minutes.