Wednesday, June 20, 2012

Paleo Pot Pie - Thai Chicken

Today is Pie Party Day for a bunch of food bloggers and my contribution is a Paleo Pot Pie. My reasons for today's choice:
  • I'm frustrated again with looking heavy in pictures. I've decided to try the Paleo diet more seriously.
  • Paleo means no sugar and, even better, no sweets at all. So I'm opting for a savory pie.
  • Pot pies are a good use of leftover chicken.
In a bit of frustration, I'm also a bit tight on funds and it's only mid-month! (We State workers get paid monthly. It stinks.) So I am using what I have in the fridge in terms of veggies - sweet potato and celery. Feel free to swap out the veggies with whatever you have on hand. Good options: peas, onions, bamboo shoots, carrots, broccoli. Yes, these are not all traditional ingredients found in Thai cooking. You make do with what you have or like.

You may wonder why I would even bother putting a Thai curry into a pot pie. Why not? I wanted to do something new and different. 



Since this was my first time playing around with a paleo pie crust, it wasn't all that successful. Even searching on the internet  didn't pull up any great pie crusts, at least not for a savory pie. It's one thing to mash pie crust to form into a pie plate and then fill it, another to roll it out as a pie top. I tried my best to use traditional pie crust making steps but without grain flours.


Paleo Pot Pie - Thai Chicken

Filling
1 1/2 cups cooked chicken, chopped
1 medium sweet potato, 1/2 inch cubes
1 large stalk of celery, chopped
1 can coconut milk
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 1/2 tablespoons agave syrup

Crust
1/2 cup coconut flour
1/3 cup almond flour
1 teaspoon xantham gum
4 tablespoons butter, cold
1/2 cup ice water

Heat oven to 350 degrees.


In a medium skillet over medium heat, mix together the Thai curry paste and coconut milk until curry is incorporated. Add fish sauce, agave, and sweet potatoes. Simmer for 10 minutes. In a large bowl combine the curry mixture, chicken, and celery. Pour mixture into pie plate.

To make the crust, mix together the flours and xantham gum. Cut the butter into the flour until the flour is crumbly. Slowly add the water a bit at a time until the dough can hold together and be formed into a ball. Roll the dough out on a flat surface using a little added coconut flour to keep it from sticking.

Take the crust and piece it on top of the curry in the pie plate. Brush the crust with melted butter. Bake in the oven for 20 minutes. Remove and serve.
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