Coconut Oil Chicken Pot Pie

• Posted on 2nd January 2013
• in Main course
• by blackdogfoodblog

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Hope everyone had an awesome new year’s eve and is starting out 2013 great. We went to dinner with a few friends and were on our couch in PJs by 10pm. Best kind of new year’s eve. We still have Christmas tree and the house all lit up….I really don’t want to take it down… Is it really wrong to have Christmas light all year round? I will take it down when we get egged.

Last month, I probably made this chicken pot pie at least 6 times. By demands, by potluck invitations…etc etc. If you want to be popular , make this and bring it to the party. No offense to quinoa but people will gather around your dish than those cold quinoa salad. Quinoa salad made it to my top 3 least favorite food of 2012…raisins, cold pasta salad and quinoa salad. Poohahaha.

I made roux using coconut oil so it’s much healthier and nuttier than regular pot pie! Enjoy~~

 

Ingredients
For the white sauce :
1 Tablespoon coconut oil
Very thin layer of butter for flavoring (probably like 1 teaspoon)
1 teaspoon ground nutmeg
1 1/2 Tablespoon flour
1 cup low fat (or full fat) milk (warmed)
1/2 cup mushroom stock (warmed)

Vegetables and chicken:
1/2 onion chopped
2 sticks carrot chopped
2 sticks celery chopped
1 cup cremini mushrooms ( cleaned and chopped)
1/2 cup English pea (frozen or fresh)
1 chicken breast (cooked and chopped)
a few strings thyme
splash of sherry vinegar (like 2-3 teaspoon)
salt, pepper and more nutmeg for flavor

Pie crust (I didn’t make it….This guy called ‘Joe’ made it. He is a trader and makes the best pie crust.)

 

Preparation
1. To make roux, melt coconut oil and tiny bit of butter, than add flour and keep stirring till flour is cooked. When it starts to smell like ‘Popcorn’, it’s done.

2. Add warm milk and mushroom stock to the roux and stir real fast. (Cold liquid will make the sauce lumpy so just microwave or warm it up in a separate pot)

3. Cook the sauce till thickens. (Feel free to add more liquid if it gets too thick or add some more flour if it’s too watery)

4. Heat the pan with olive oil, cook onions till soft.
5. Add carrots, celery, mushroom and chicken breast. (I cook chicken breast in oven with some olive oil, salt and pepper for about 20-30 mins at 370′F, let it cool and chop. Or you can just add it raw after cooking onions and cook it right in the pan)
6. Add English peas. (I add this last because I don’t want them to get mushy and overcooked.)
7. Add sherry vinegar. Salt & pepper please.

8. Add white sauce into the veggie/chicken mix. Salt, pepper and more nutmeg if you need it.)

9. Place pot pie filling in a baking pan and let it cool a little.

10. Place pie crust on top of the filling. You can use phyllo dough but I like trade joe’s pie crust. (Yes, store bought…and I’m not afraid of saying it! TJ makes the best pie crust, seriously).  Make several small slits in the top to allow steam to escape.

11. Bake at 425′F for 30 mins or till crust gets golden brown.

 

 

 

Tags: chicken pot pie, coconut oil