Curried Chicken & Root Vegetable Pot Pie
Updated Feb 15, 2021, Published Oct 09, 2013
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Curried Chicken & Root Vegetable Pot Pie
Ingredients
For the Crust:
- 1 cup chickpea flour
- 1 tablespoon psyllium husk powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons coconut oil, cold, in small pieces
- 6 tablespoons light coconut milk
For the Filling:
- 1 medium onion, diced
- 1 medium zucchini, diced
- 4 garlic cloves, minced
- 2 teaspoons curry powder
- 1½ cups reduced sodium chicken broth
- ½ cup light coconut milk
- ¼ cup coconut flour
- ¼ cup raisins, loosely packed
- 2 cups mixed roasted winter squash and/or root vegetables, such as butternut squash, rutabaga, carrots, or parsnips
- 1½ cups chopped cooked chicken
- ¼ cup chopped cilantro
- Salt and freshly ground pepper, to taste
For Finishing the Pastry:
- 1-2 tablespoons light coconut milk, for brushing the pastry
Instructions
Prepare the crust:
- Add the chickpea flour, psyllium husk powder, baking powder, salt, and cinnamon in a food processor and blend to combine.
- Sprinkle in the coconut oil pieces and pulse several times, until the mixture resembles crumbs the size of grated parmesan cheese.
- Add the coconut milk and pulse until the mixture comes together in a rough ball.
- Gather the dough and press into a disk.
- Wrap in plastic wrap and refrigerate while preparing the filling.
Make the filling:
- Preheat oven to 400ºF. (Note: If preparing to freeze, it isn’t necessary to preheat the oven now.)
- In a large nonstick skillet, cook the onion and zucchini over medium-low heat for about 5 minutes, until softened, stirring often.
- Add garlic and cook 1 minute more.
- Add curry powder and stir until vegetables are coated.
- Measure the broth and coconut milk into a large glass measuring cup.
- Whisk in coconut flour until smooth.
- Pour the mixture into the skillet.
- Stir in raisins.
- Increase heat to medium.
- When mixture begins to bubble, let it simmer for 5 minutes, or until thickened.
- Stir in cooked roasted vegetables, chicken, and cilantro.
- Season to taste.
- Turn off heat and transfer mixture to desired baking dish(es).
To assemble the casserole:
- Remove crust from refrigerator and place on countertop between 2 pieces of plastic wrap.
- Roll to ¼-inch thickness and cut to desired shape(s).
- Place on top of chicken and vegetable mixture, either in 1 large piece or several smaller pieces.
- Brush the top of the pastry with 1-2 tablespoons of coconut milk.
- If baking immediately, place in the oven and bake for 25-30 minutes, or until filling is bubbling and top is lightly browned.
- To freeze for future baking, wrap tightly in plastic wrap and freeze for up to 3 months.
- When ready to bake, preheat oven to 350ºF and unwrap the pot pie.
- Bake for 45-60 minutes, until filling is bubbly and the pastry is lightly browned.
Nutrition
Calories: 468kcalCarbohydrates: 53gProtein: 28gFat: 16gSaturated Fat: 11gCholesterol: 44mgSodium: 448mgPotassium: 1302mgFiber: 12gSugar: 8gVitamin A: 12740IUVitamin C: 37.4mgCalcium: 174mgIron: 4.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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