Butternut Pot Pie

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This pictures aren’t as pretty as some of the other dishes, but this really was a hearty, rich meal. I come from a family of food lovers and cooks. My grandpa and grandma have been watching the Cooking Channel relentlessly lately. My grandpa has Celiac’s. With this challenge to always find gluten-free food and with a granddaughter like me who just so happens to cook said food, he is constantly giving me assignments to foods to make. One of these assignments was inspired by a Bobby Flay pot pie showdown. Bobby Flay had made a sweet potato crust. My task: make it gluten-free. I however decided to improvise a little more and use butternut  instead, I thought it would add an interesting slightly sweet mix to the rich filling. Next up, the challenger had used coconut milk in the filling. Easy to do, I would have done this anyways. So with my assignment I set out to make the best Butternut Pot Pie. I personally thought it was an absolutely yummy version of a pot pie, which would make an a great family dinner. This is what I love: a challenge!

Butternut Pot Pie

  • 1 1/2 cup almond flour
  • 1 cup pureed butternut squash
  • 1/2 cup ghee or coconut oil
  • 1 egg
  • 1/2 cup coconut milk
  • 1 tsp salt

Filling:

  • 1/2 onion, diced
  • 1 clove garlic, finely chopped
  • 2 tbsp almond flour
  • 1 can coconut milk, heated
  • 2 tbsp coconut oil
  • 1/2 cup mushrooms, chopped
  • 1/2 cup broccoli, chopped
  • 1/2 cup carrots, chopped (I tried to dice my carrots into shapes because I’ve seen them on Pinterest cut them into hearts, I tried stars, but after a few let’s just say I had my fill of that effort)
  • 1/2 lb chicken, shredded

To Make: I started out by dicing up and roasting my butternut squash. Note butternut can be a bitch to cut, so if you can find pre-cubed ones, save yourself some time (and fingers) and use those. Roast at 400 until tender. Then process them to get your puree. Meanwhile mix flour and salt. Use a fork to cut in your ghee or coconut oil. Mix eggs, coconut milk, and puree. Combine the flour and egg mix together. From here I laid down some parchment paper, poured out the batter, and spread into a circle pattern that would cover my pie pan. Bake for 375  until the crust is golden brown. While that’s baking let’s work on the filling. Make sure the chicken is baked and shredded. Saute the onions in coconut oil. Now add the garlic for another minute. Toss in the flour, before pouring in the warm coconut milk. Lower your heat and cook for 5 more minutes. Add the rest of your ingredients and allow them to cook through. Spoon filling into your pie pan. Flip the crust over on top of it and you’re done, a delicious meal!

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3 thoughts on “Butternut Pot Pie

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