Easter is coming this weekend and with it comes turkey, ham, lamb, beef… Whatever your protein of choice, you will get together with your families and enjoy a wonderful meal.

Now what do you do with all that left over meat. Yes, you can make a Roasted Veggie Soup  and add whatever meat you have left over. Or you could make a Ham and Veggie Frittata. You could even have Beef Fajitas…

Say that you are having turkey. then you could easily have a Ginger Sesame Chicken Stir Fry  . Sometimes, you’d like to go back to the days when you were young. When your mom would make a Chicken or Turkey Pot Pie. I know that way back when, those comfort foods weren’t exactly healthy. Yes they tasted great but this one has has a makeover… You won’t have to worry about feeding this one to your family! You can ever mix and match your veggies to suit your family’s likes. That is why this one doesn’t have peas… I’m not a big fan of them.

Whatever you have for dinner, I would like to wish you a very Blessed Easter!!!

Chicken Pot Pie with Herbed Crust (Gluten Free/ Dairy Free)

Filling:

2 Tbsp. coconut oil (or desired oil)

1 Lg onion- diced

2 ribs celery- diced

2 large carrots- peeled and diced

1 large potato- peeled and diced

1 medium sweet potato- peeled and diced

2 c. cooked chopped chicken or turkey breast

2 c. kale- chopped

2 tsp. dry thyme

1 tsp. celery seed

1 tsp. dry rosemary

1 c. milk alternative

sea salt and pepper to taste

Crust:

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

1/2 tsp, sea salt

1 tsp. dried thyme

1 tsp. dried rosemary

1/2 c. coconut oil

1 Tbsp. lemon juice

3-4 Tbsp. cold water

2 tsp. milk alternative or 1 beaten egg (optional)

Preheat oven to 400 degrees

Making the filling:

In a large skillet on medium heat, add oil, onions, celery, carrots, potatoes and spices. Mix thoroughly. Let cook for 15-20 minutes, stirring occasionally. When your veggies are tender** add kale, meat, and whatever milk alternative you are using. Mix thoroughly. Add your salt and pepper to taste. Put filling into a 9×9 pan or 2 quart baking dish.

 Making the crust:

In you food processor mix together your flour mixture, xanthan gum, sea salt, thyme and rosemary. Add in coconut oil and pulse until it’s in pea size pieces. Drizzle in lemon juice and 3 tablespoons of water. Pulse again. Add remaining water if dough is too dry. Scrape out dough onto plastic wrap. Place another piece on top. Use a rolling pin to roll out dough. You can even just press the dough out with your hands. Make the crust the shape of your dish.

Remove one of the pieces of plastic wrap and invert the crust onto your pie. Remove excess dough. Make three slits in the dough to let steam escape. Brush crust with 2 tsp. of milk alternative or beaten egg if you’d like to.

 

Bake for 40-45 minutes or until crust is golden brown.

Make 4-6 servings.

** Make sure you cook you veggies until they are tender. I thought that they would finish cooking in the over but they don’t really… We had kinda crunchie vegetables the second time… Haha, though I could save some time…

Shared On: Tasty Tuesday, Free From Fridays, Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Savoring Saturdays