Chicken Pot Pie w/Sweet Potato ‘Crust’ {Paleo & Low FODMAP}

I really didn’t know what to call this one… it’s a totally random new invention.  The mister kept chanting “chicken shepherd pie” as he ate it, which made me laugh.  But it’s not totally a shepherd’s pie, yet it’s not totally a chicken pot pie either.  It’s my attempt at creating a chicken pot pie-like thing, but with a sweet potato crust-like thing I spontaneously concocted.  Don’t know what came over me… just started whipping things up like a madwoman.  The result was surprisingly awesome.

For the first time in a while, I was actually really nervous about a recipe.  I did not know what I was doing; I feared I was creating a total crapola blob of craziness, hence wasting both my time and money.  I kept going though- I was too curious to stop.  When it came out of the oven and had worked, I was shocked.  Not only did it work, but it was fricken delicious.  When the man got home, I had a spread of food laid out on the table waiting, curious about the expression that would come over his face when he saw what madness I’d created.  But to my happy surprise, we both loved it.  A lot.  I will actually be making this tomorrow again.  Pretty excited about it.

Don’t think of this as a crust- it’s not like a normal pastry crust at all.  It’s more like a cross between mashed potatoes and a crust. Basically I’d say to expect the unexpected with this one… ’cause until you try it, it’s pretty hard to describe. 😉

The filling was simple… I knew I wanted some tender chicken breast, some light herby sauce, and the classic peas and carrots type thing going on.  But since this is a FODMAP-friendly recipes, there’s no garlic or onions in the bad boy at all.  You can’t even tell.  Of course you could add them if you want, but I’ve been trying to get creative to see how I can recipes that are friendly for all, but delicious to all, too.  I was eating low FODMAP for a while, but that man was not.  So I tried to get creative to keep all the flavors in, yet keep those FODMAP foods out.  It’s the best of both worlds.  (FODMAPS are foods that often trigger digestive issues for people- bloating, gas, discomfort.)

I hope that you fin this recipe as tasty as we did… it’s a nice way for those who don’t do wheat or grains to get in that pot pi-like comforting goodness!

 

INGREDIENTS

for the filling…

2 1/2 cups chopped chicken (see below)

1/2 cup chopped carrots

1/2 cup chopped zucchini

1/2 cup peas, frozen or thawed

1/4 cup chopped fresh parsley

1/2 cup coconut milk

1 tsp arrowroot starch

1 tbsp ghee or butter

1/4 tsp dried tarragon

1/4 tsp dried sage

/4 tsp herbs de Provence

1/4 ts dried thyme

1/2 tsp salt, divided

1/2 tsp black pepper, divided

 

 

for the chicken…

1 lb chicken breast, boneless/skinless

1/2 cup water

1/4 tsp salt

1/4 tsp black pepper

 

 

for the crust…

1 1/2 cup chopped sweet potato, peeled

1 cup chopped Yukon gold potato, peeled

1 egg

1 tsp arrowroot starch

1/4 tsp herbs de Provence

1/4 cup coconut flour

1/4 tsp salt

1/4 tsp black pepper

2 tbsp chilled ghee or butter

egg white from 1 egg

extra starch for rolling out dough

 

 

*Note: the herbs are important in this- I would encourage you to not leave them out!  If you have questions about substitutions, just ask! 🙂

DIRECTIONS

Preheat oven to 375 degrees

To start the crust…

Peel and chop potatoes

Boil in a pot of water until soft and completely cooked through

Mash until smooth

Add the potatoes to a large bowl

In a different bowl, add the coconut flour, arrowroot starch, egg, salt, pepper, and herbs de Provence

Stir (or attempt whisking) until evenly mixed- it will be thick and doughy

Add the potatoes

Using your fingers, mask everything together

Add cubes of chilled butter or ghee

Form it all into a doughy ball

Wrap up tightly with saran warp and refrigerate while you prepare the remaining ingredients

To make chicken…

(Skip ahead if using precooked chicken)

Lay the chicken breast in a baking dish

Sprinkle with salt and pepper

Add water to the bottom of the pan

Bake uncovered for 30 minutes, until cooked through

Let the chicken rest for 5-10 minutes, then slice into small pieces

Set aside for now

To prepare sauce…

Heat ghee or butter in a pan over medium heat

Once it starts melting, add the arrowroot starch and whisk until smooth and bubbly (like a rue)

Add the tarragon, sage, thyme, herbs de provence, and half the salt and pepper (1/4 tsp)

Let it bubble for a few minutes- it’ll continue to thicken

Whisk in the coconut milk, then low heat and let it cook a bit while you prep the veggies

Chop veggies and parsley

Get that chicken back in the picture…

Add the chicken, veggies, and parlsey to the sauce

Stir it all up, taste, and adjust seaosnings as desired

Keep warm over a low heat while you get the crust together

 

Take the dough out of the fridge…

Sprinkle some arrowroot starch on a flat working surface and roll out the dough-

you want it about 9 inches wide so it will fit in the pie dish

It may get a little crazy in texture at times- just do the best you can…

and keep adding starch to keep it from sticking to the roller 🙂

   

Add the chicken and veggies along with the sauce it a lightly greased pie dish

Sprinkle the remaining 1/4 tsp of salt and pepper evenly across the top

Carefully transfer the dough and lay it over the veggies

I slid it right off the cutting board- makes it nice and easy 😉

Using your fingers, press it into place so it reaches the edges, and cover any holes if needed

(This doesn’t have to look perfect- the main goal is to make the thickness even throughout)

Slice a few little lines in the center

Whisk up the egg white…

Brush it over the top of the crust- the more you brush, the more smooth your crust will become

Optional of course, for cosmetic purposes, make those slices nice and clean one more time 🙂

Bake uncovered for about 25 minutes, until the crust is lightly golden and crisp

That’s it!  Let cool a bit to set, then slice, serve, and dig in!

Garnish with a little chopped parsley if desired 🙂