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Quirky Cooking

Chicken Pot Pie with Grain Free Pastry

QuirkyJo by QuirkyJo
March 1, 2015
in All in one Meals, Dairy Free, Dinners, Featured, GAPS, Gluten Free, Grain Free, Lunches, Meat, Thermomix
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Chicken Pot Pie grain free quirky cooking

You may have seen in my newsletter a couple of weekends ago, that I was recently in the Dandenong Ranges for the Wellness Breakthrough, along with 8 other health and wellness experts and 45 superstars ready to make some major changes in their lives! (Missed my newsletter? Subscribe here) I spoke alongside Cyndi O’Meara and Damian Kristoff about gut health, natural nutrition and how to heal the body with food.

Wellness Breakthrough Gut Health Nutrition
Getting wired for sound at The Wellness Breakthrough!
wellness couch girls
Kim Morrison, Carren Smith, me & Cyndi O’Meara – Dandenongs

During my workshops, I talked about taking favourite family recipes and changing them to make them healthier, or suitable for special diets. One of the recipes I demonstrated was Chicken Pot Pie, something that has always been a big favourite in our home.

Over the past few years I’ve been making chicken pot pie with various flours and dairy substitutes, but now that we’re on the GAPS diet I needed it to be grain free and starch free as well.

For the filling, I decided to use my delicious, Cauliflower and Leek Mash. I added more chicken broth (recipe here) to make a thick sauce, as well as some onions, garlic and herbs for more flavour. 

My family love my new grain free version of chicken pot pie, and everyone who’s tasted it is surprised there’s no grains in the crust and the filling is dairy free! There’s nothing quite like serving a hearty pie you know the whole family will enjoy – especially one that’s so naturally delicious, and so easy to create. 

There’s a couple of variations for the crust. You can use almond meal, or use seeds for a nut free version, or use a mixture of both. Just play with it and see what you prefer. Some of my family love it with all almond meal, some find that a bit rich and prefer part seeds, part almonds. The colour of the crust will be darker than the photos if you use seeds.

You can also vary the vegetables in the pie – I used ones we can have at the moment on GAPS (we can’t have starchy vegetables), but if you’re okay with starches you could add sweet potato/potato/parsnip/corn… whatever you like.

Enjoy!

Chicken Pot Pie Gluten Free Quirky Cooking

Chicken Pot Pies
2015-02-24 08:29:08
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Cauliflower Sauce, in bowl
  1. 1 onion, halved
  2. 2 garlic cloves
  3. 60g duck fat (or ghee/butter if you can have dairy)
  4. 800g cauliflower florets
  5. 150g leeks, white only, sliced
  6. 1 tsp dried thyme
  7. 320g chicken broth (or water + 2 Tbspn chicken or vege stock paste)
  8. pepper
In Varoma
  1. 600g raw chicken, diced (or if using cooked chicken, add later)
  2. 200g pumpkin, thin slices, 1 cm pieces
  3. 200g peas
  4. 200g carrots, diced
Pastry
  1. 300g almond meal (or a mixture of blanched almonds, sunflower, and pepita seeds, milled 10 sec/speed 8)*
  2. 2 eggs
  3. 1/4 tsp salt
  4. 30g duck fat or lard (or ghee if you're not dairy free)
Also need
  1. Approx. 12 ramekins
Instructions
  1. Place all pastry ingredients into a bowl and mix 20 sec/speed 4. Remove from bowl, wrap in greaseproof paper, and chill until filling is ready.
  2. Place onion and garlic into bowl and chop 3 sec/speed 5. Add duck fat or ghee/butter and cook 3 mins/Varoma/speed 1.
  3. Add remaining cauliflower sauce ingredients into bowl, place Varoma dish on top and add vegetables. Poke a hole in the centre for the steam to get through.
  4. Place raw chicken on Varoma tray, spreading out evenly, then place in position with lid on top. (See below for pre-cooked chicken.)
  5. Cook 20 mins/Varoma/speed 1. Stir vegetables and break apart chicken with spatula, poke a hole for steam, and cook another 7 mins/Varoma/speed 1.
  6. Remove Varoma and place chicken and veges in a large mixing bowl. (If using pre-cooked chicken add now.)
  7. Blend cauliflower sauce 30 sec/speed 9. Add to bowl and mix through veges. Set aside.
  8. Roll out pastry to 2mm thick on a Thermomat or silicon mat, with a piece of baking paper on top of dough so it doesn't stick to the rolling pin.
  9. Cut circles to fit tops of ramekins with a blunt butter knife. (Cut gently on silicon mat - don't use a sharp knife!).
  10. Fill ramekins about 3/4 full with filling, and top with pastry circles. Place ramekins onto baking trays, and bake in 180C oven for approx 25 mins, or until browned.
Notes
  1. * I prefer to use activated nuts and seeds - soaked and dehydrated - as they are easier to digest. If using activated nuts and seeds for the pastry, and milling them yourself, you will only need about 250g as they are lighter than raw.
  2. * You can make this NUT FREE by using all pepitas and sunflower seeds instead of almond meal.
  3. * If you don't have time to make individual pies, you can pour the filling into a large, rectangular baking dish, roll out pastry into a rectangle to fit dish, place on top and bake 25-30 mins, until done.
By Quirky Cooking
Quirky Cooking https://www.quirkycooking.com.au/
What’s one of your favourite signature dishes you know the whole family will enjoy?

Don’t forget to check back next week as I’ll be sharing with you another dish that utilises the delicious and versatile Cauliflower and Leek Mash!

Tags: almondsbakingchickenChicken Pot Piedairy freeDinnerseggsgapsGluten FreeGrain FreeLunchesquirky cookingThermomixwheat freewholefood
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Comments 62

  1. Helene (SuperKitchenMachine) says:
    6 years ago

    wow oh wow! This is gorgeous in every way Jo — I can’t wait to try it — so many healthy concepts rolled up into one recipe. Thanks for your (as usual!) detailed notes, esp regarding the weight of the activated nuts. Cheers from Canada 🙂

    Reply
    • Jo Whitton says:
      6 years ago

      Thanks Helene!! xx

      Reply
    • Katie-Mai COLEBROOK-SMITH says:
      5 years ago

      me to!

      Reply
  2. Andrea H says:
    6 years ago

    Hey Jo,
    Could I use cashew meal instead of almond meal please?
    Thanks!

    Reply
    • Jo Whitton says:
      6 years ago

      Yes, for sure!

      Reply
  3. Julie Gee says:
    6 years ago

    Hi Jo. We have just enjoyed this for dinner! Thank you for creating and sharing it! I made one large pie, but only used half of the sauce as it looked like it was going to be too runny. It turned out really well. Thanks again. 🙂

    Reply
    • Jo Whitton says:
      6 years ago

      That’s great! Use the rest of the sauce for the Creamy Bacon and Vegetable Soup! 😀

      Reply
  4. Pingback: Chicken Pot Pie with Grain Free Pastry - Quirky...
  5. kelly seach says:
    6 years ago

    Anyone tried the egg free?

    Reply
  6. Gabby says:
    6 years ago

    I don’t have a thermomix, is there a version of the method/instructions to make it without one ??

    Reply
    • Jo Whitton says:
      6 years ago

      Yes, see my answer to Sonja’s question!

      Reply
  7. Sonja says:
    6 years ago

    Yum! How do I make this without a Thermomix?

    Reply
    • Jo Whitton says:
      6 years ago

      Just cook the mash in a saucepan, simmering slowly with lid on, then blend. Steam or gently simmer the veges, and the chicken you can poach while making the broth. And just use a food processor for the pastry. 🙂

      Reply
  8. Yvonne Olufson says:
    6 years ago

    What can you use in place of eggs please?

    Reply
    • QuirkyJo says:
      6 years ago

      I would suggest using the chia seed “egg” metho.. 2 Tablespoons of chia seeds soaked in 3 Tablespoons of water, and let sit for 5 min. I haven’t tried this yet, but it works in a lot of other recipes! 🙂

      Reply
      • Jessica Shugart says:
        6 years ago

        Hi Jo,
        We just had this for dinner and it was delish. I had some chia ‘gel’ left over from some bliss balls I made this afternoon and added it to the sauce, it made it a bit less runny, which we liked. I also added about two tablespoons of nutritional yeast flakes purely for the extra punch of nutrients. Love this recipe. Thank you!

        Reply
  9. Alison says:
    6 years ago

    A God send x just found out I need to put my son on GAPS x bit overwhelmed at the mo. Thank you I’m really grateful xxx

    Reply
    • QuirkyJo says:
      6 years ago

      You’re welcome! This is certainly a winner at our house too! These are delicious made as a sweet pie also! You can sweeten the pastry with a couple Tablespoons of honey, and follow the same method of cutting out the pastry, but instead of putting in the savoury filling, you can put cooked apple with cinnamon and honey in the mixture. Its really good! 🙂

      Reply
  10. Karin says:
    6 years ago

    Scrumptious! My whole family enjoyed this, even though teenage boys asked if i could use store bought pastry next time they devoured their piece. I used one large round dish. Thank you for sharing this! Loving learning to use the varoma with success. We had too much sauce as well so i have sauce for another meal.

    Reply
    • QuirkyJo says:
      6 years ago

      Great! This is one of our favourites! 🙂

      Reply
  11. Teresa says:
    6 years ago

    Will butter work instead of lard in the pastry?

    Reply
    • QuirkyJo says:
      6 years ago

      Hi Teresa- Yes, butter would work. Enjoy! 🙂

      Reply
  12. Jen says:
    6 years ago

    Hi Jo,
    I’ve been planning on making this one for a few weeks now, and need to buy ramekins (a good excuse for some more homewear shopping!). What size ramekins do you use for the pot pies?
    Thanks in advance!

    Reply
    • QuirkyJo says:
      6 years ago

      You can use any size, really! Just cut the tops of the pies to size 🙂

      Reply
      • Michelle says:
        5 years ago

        Hi Jo
        I have just made one large pie and I am finding the pastry (half almond/ half sunflower seeds) to tear easily am am struggling to get it over the pie in one piece. Any suggestions ? Thank you.

        Reply
        • QuirkyJo says:
          5 years ago

          Make sure the pastry is chilled, take the top layer of paper off carefully, turn the bottom layer with pastry stuck to it over onto the filling, then peel back paper. 🙂

          Reply
  13. Di says:
    6 years ago

    Hi Jo,

    I have never used ghee – can i just use butter? We are not dairy free.

    Reply
    • QuirkyJo says:
      5 years ago

      yes that would work fine 🙂

      Reply
  14. Laura says:
    6 years ago

    Would these freeze ok do you think? Hoping to make the whole batch and freeze some as it’ll be too much for us for one dinner.

    Reply
    • QuirkyJo says:
      5 years ago

      yes it will be fine 🙂

      Reply
  15. arlene says:
    5 years ago

    Do you have to use blanched almonds?

    Reply
    • QuirkyJo says:
      5 years ago

      No, it just makes it a lighter pastry if you do.

      Reply
  16. Kate says:
    5 years ago

    Hi Jo. Can’t wait to try this, looks delicious!! Just wondering what part of the chicken you use. I have some thigh that I’d love to use. Would breast get a bit dry?? Thanks!

    Reply
    • QuirkyJo says:
      5 years ago

      I love thighs best, but you can use either!

      Reply
  17. Natalie says:
    5 years ago

    Hi Jo, I have leftover cauliflower and leek mash from last night, to make it into a easy chicken pie filling tonight do you think I could just cook raw diced chicken and veggies in the mash in the Thermomix bowl??

    Reply
    • QuirkyJo says:
      5 years ago

      No it would burn. 🙂

      Reply
  18. Amy says:
    5 years ago

    Hi Jo, just wondering if coconut oil would work instead of butter/lard?

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  19. Bobbi says:
    5 years ago

    Hello there Jo! My kids are allergic to chicken. 🙁 I was hoping to try beef instead. Do you think that will work? Im just not sure what part of beef would be best. Any recos?

    Reply
    • QuirkyJo says:
      5 years ago

      Maybe try rump steak cut into small cubes. You might want to cook it longer though so it won’t be tough.

      Reply
  20. Carol whiteford says:
    5 years ago

    Hi Jo, can coconut oil be used in place of the duck fat in the pastry ??

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  21. Samantha says:
    5 years ago

    Hi Jo,
    Amazing recipe as usual! Could you freeze portions of this? ????

    Reply
    • QuirkyJo says:
      5 years ago

      Yes definitely!

      Reply
  22. Tracey says:
    5 years ago

    Hi Jo, Could you freeze the ramekins? Preparing for birth of baby and these would be great to have in the freezer. Could always make a big one in a disposable tray I guess.

    Reply
    • QuirkyJo says:
      5 years ago

      Yes definitely!

      Reply
  23. Pingback: Creamy Bacon and Vegetable Soup - Use Up Your Leftovers! - Quirky Cooking
  24. Renae says:
    5 years ago

    Hi Jo. Have you tried this pastry in a sausage roll? Do you think it would work?

    Reply
  25. Katie Basten says:
    5 years ago

    Hi Jo I made this tonight for the first time and absolutely loved it! Do you have any tricks to help the cauliflower not loose as much water as it does? I found the cauliflower made the sauce a bit watery? Should I add flour? Thanks Jo! Love your recipes x

    Reply
    • QuirkyJo says:
      5 years ago

      Did you use coconut cream for the mash? If it’s a thin cream use less, I use 200g thick cream.
      🙂

      Reply
      • Tamara says:
        4 years ago

        I’m a bit confused jo as I can’t see coconut cream in recipe ingredients or method…

        Reply
      • Hayley Compton says:
        4 years ago

        I’m confused as the recipe did not call for coconut cream. Mine was also very runny

        Reply
  26. Marisa says:
    5 years ago

    Hi Jo, just wondering if this pastry would work for GF sausage rolls?

    Reply
  27. Sonia says:
    4 years ago

    Hi Jo, just wondering if you could suggest how much sugar I would add to make a sweet pastry for Christmas mince pies – just beginning a GF DF programme but I don’t won’t to miss out on years of nannas little mince pies

    Reply
  28. Jac says:
    4 years ago

    Wow. Smells yum. Can’t wait til dinner now!

    Reply
  29. Cheryl Cabrera says:
    4 years ago

    Thank you Jo! We can have again!! Maybe will try curry next time or mushroom! Yum yum!!

    Reply
  30. Sheryl says:
    3 years ago

    Would gluten free plain flour work instead of almond meal in the pastry lid and would it still be 300g

    Reply
    • QuirkyJo says:
      3 years ago

      Yes, I think so. Just adjust the amount of flour according to the wetness of the dough. xx

      Reply
  31. Anita Ferrari says:
    10 months ago

    Do we have to use ghee for the pastry or can butter work as well? Thanks!

    Reply
    • Quirky Cooking Team says:
      8 months ago

      Hi Anita. Butter would definitely work in this pastry:-)

      Reply
  32. NB says:
    8 months ago

    Would this pastry be strong enough to use in a pie maker to make pies for school?

    Reply
    • Quirky Cooking Team says:
      8 months ago

      Hi. This pastry would be a bit too fragile to go into the pie maker. Grain free dough from The Life Changing Food on the other hand would be perfect for this:-).

      Reply

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#butterchicken #quirkybutterchicken #kidfriendly #familyfavourite #familyfavorite #glutenfree #dairyfree #eggfree #nutfree #grainfree #gaps #paleo #wholefood #healingfood #guthealth #guthealthmatters #dinner #familymeal #quirkycooking #kids #funny #funnyvideos
Guys, my “Gut-Healthy Chocolate Caramel Slice” Guys, my “Gut-Healthy Chocolate Caramel Slice” recipe is now up on the blog! (Finally!! 😂🙈😘) Check it out by tapping on this photo via the link in my bio. 

Have a lovely weekend! ❤️❤️❤️

#quirkycooking #chocolate #caramel #slice #choccaramel #caramelchocolate #dessert #treat #wholefood #healthyfood #snacks #weekendtreat #glutenfree #grainfree #dairyfree #eggfree #nutfree #vegan #variations #recipe 
https://www.quirkycooking.com.au/2021/02/gut-healthy-chocolate-caramel-slice/
{Recipe} I have sooooo much Thai basil in my garde {Recipe} I have sooooo much Thai basil in my garden at the moment - it’s kind of taken over. Pesto time!! Did you know pesto freezes really well? I love having it on hand to use as a dip or to spread on crackers, or on lamb roast for a pesto crust. I make it into a salad dressing, mix it through pumpkin soup, or add to mince and make baked pesto meatballs... there’s so many delicious ways to use it!

What’s your favourite ways to use pesto? 🌿

Here’s my simple pesto recipe - it’s delicious with or without the Parmesan and can be made nut free as well.

(Pictured here with some yummy Kex seed crackers from @sproutnutrition, and the silver “spread love” knife is one I bought years ago on Etsy. 😊)

Macadamia Pesto

1-2 garlic cloves
160g raw macadamia nuts or cashews
60g fresh basil leaves
½ tsp fine sea salt, or to taste
60g extra virgin olive oil, plus extra for storage
1 tsp fresh lemon juice
60g Parmesan cheese or 2 tsp savoury yeast flakes (opt)

Thermomix Method
Place all ingredients into TM bowl and pulse 4 times 1 sec/closed lid/Turbo.
Transfer pesto into a glass jar, drizzle some extra olive oil on top to seal from the air, and keep in the fridge.

Conventional Method
Chop garlic and nuts in a food processor until roughly chopped. 
Add remaining ingredients and process until desired texture is achieved.

Storage
Store in a glass jar in the fridge for approximately 1 week, or freeze for 3-4 months.

Variations
Nut free: Swap macadamias for a mixture of pepitas and sunflower seeds.
Salad dressing: To make this into a salad dressing, add 50g more olive oil, and the juice of 1 whole lemon instead of the 1 teaspoon of lemon juice. Blend until desired texture is achieved.

#pesto #macadamia #cashew #nutfree #dairyfree #variations #recipe #quirkycooking #homemade #dip #snack
We had a family adventure this weekend - sailing o We had a family adventure this weekend - sailing out to a local island on a 65 year old wooden pearl lugger @fallareef! We were planning to go to the outer reef,  but it was so rough we only made it to Fitzroy Island. That’s ok though, we had an amazing day (despite a few getting seasick from the crazy ride 😂), sailing, swimming, snorkelling, singing... So special to have some bonding time with grandparents, uncles, aunties, cousins and friends. ❤️ Covid lockdowns really make you appreciate these times sooooo much more!!

I highly recommend taking time out of your busy life to go on adventures with your family whenever you can. Making memories together is so worth the time and effort. The kids say that was the best Christmas present EVER!! 🎉🎉 (It was a little late because we had to fit it in between wet season storms and cyclones. 😂)

Lots of videos in my stories. 💙 Last photo of @just_acountrygal_  by @_thissmallcorner. 

#makememoriesnotexcuses #adventure #family #mykids #friends #familyadventure #quirkyadventure #farnorthqueensland #australia #discoverqueensland #seeaustralia #seequeensland #visitqueensland #tropicalnorthqueensland #fnqlife #discoveraustralia
How are you going so far this year with reaching y How are you going so far this year with reaching your health goals? If you’re feeling stuck and need some help working out how to improve your health, or how to cook for a healing diet, or what to do when you don’t even know where to BEGIN — we’d love to help! 

The Gut Health Formula is an 8 week coaching program run by myself and @elysenutritionist. We are big believers in taking a gentle, holistic, long-term approach towards healing the gut, beginning with reducing food and lifestyle stress, organising your time, working out your health priorities, and taking steps towards optimising the nutrition of your meals... all in a way that won’t overwhelm you or stress your family out! 

For 8 weeks we work with you, answering all your questions and guiding you towards the most important first steps. Then for the next 12 months you have access to the program so you can soak it all in without rushing, and we stay in contact via our private program community group.

Tomorrow we begin our 4th intake for The Gut Health Formula! We invite you to join us if you need support, encouragement, and practical help on your healing journey. 🤗

Find out more by tapping on this photo via the link in my profile.

PS It’s not about fad diets or hardcore detoxes!!
When trying to optimise the health of yourself and your family, the focus can become very narrow, and you can find yourself spiralling in an approach that is creating unhealthy patterns in other areas of your life (social, emotional etc) and also creating an unhealthy relationship with food. Health was never intended to be this way. We will guide you in an approach that considers EVERY aspect of your health (with nutrition being just one piece of the puzzle), keeping in mind the ultimate goal- which isn’t to do things ‘perfectly’, but rather to optimise health and longevity for yourself and your family. To be the healthiest, happiest most vital humans that you can be. That is the ultimate goal right? ❤️

Visit https://www.wellbellyhealth.com.au/the-gut-health-formula
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Stress-Free Catering for Special Diets February 10, 2021
  • Gut-Healthy Chocolate Caramel Slice February 5, 2021
  • Gluten Free Sourdough Bread (and Starter) June 19, 2020

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