-One large stove pot
-One large pyrex baking dish
-One mixing bowl
-A pair of oven mitts :)
-A whisk (electric or manual)
Ingredients: (You may have to eyeball some of the measurements and add more)
For the filling:
-6 Free-range organic Chicken breasts
-1 package of frozen organic Broccoli from Whole Foods
-2 cups of chopped baby carrots (thick pieces)
-2 cups of chopped celery (thick pieces)
-1 medium sweet onion, finely chopped
-1 garlic clove, smashed
-2 green zucchini, cut into small 1/2-inch squares
-1/2 head of cauliflower chopped into florets
-1 package of crimini mushrooms, finely chopped
-Organic chicken stock
-FOC (Fat of choice-- I used coconut oil)
-One can of coconut milk (I like Thai or Native Forest brands)
-salt and pepper to taste
1. Pre-heat your oven to 400 F.
2. Get all your vegetables chopped and ready.
3. Get out a huge pot and put in 4 tbsp of FOC (I used coconut oil). Cover the pot and let this heat up on low for a couple minutes. Once melted, add the celery and carrots and garlic only. Cook this on low.
4. In the meantime, you need to cook your chicken. I decided grilling them would be fastest, but I guess you could brown them in a pan too, if you wanted (or if you are really lazy, just buy some roasted chicken). I put the grill on medium. Make sure to sprinkle some salt and pepper on the chicken and then cook them lightly, until both sides have golden brown (but not black) stripes.
5. While the chicken is grilling, add the zucchini, mushrooms, cauliflower, broccoli, onion, and 3/4 cup of chicken stock (it may not look liquify, but trust me, don't add more, you want it to be creamy!). Then add 3 tbsp of coconut flour for thickening. Stir the vegetables evenly and set on medium-low. Cover.
6. Once the chicken breasts are done grilling, cut them into 1-inch cubed pieces. Then add them to the pot with the entire can of coconut milk. Mix extremely well.
7. Set the stove on high until the mixture begins bubbling, then put on extremely low so you can prepare the dough.
-3 cups of Tapioca flour
-1 cup coconut flour
-1 tsp baking soda
-2 tbsp FOC (I used coconut oil)
-1/2 tsp sea salt
-1 cup extremely hot water*
*Optional: If the dough is too thick, you may add the water to help the consistency. More flour may be needed too.
1. Get a mixing bowl, and add the ingredients and measurements I stated above. Whisk the dough until it is thick.
2. Grab a cutting board and spread a good amount of tapioca flour on it. This is where my brother and I had a little trouble. Take out the dough from the bowl with your hands and make it into a huge ball. Then roll it out on the cutting board to match the top of the pyrex baking dish you will be using. We at first tried using a pizza roller, but that failed. I think you are better off smoothing it out with your hands.
1. Add the ingredients in the pot into the baking dish. Then with your hands, lift the dough off the cutting board and spread it evenly with your hands or a metal spatula on top of the chicken/vegetable mixture.
2. Stick in the oven for 20 minutes, or until the crust looks golden brown.
Enjoy! Wow, this dish tasted a lot better and juicier than I expected, especially since I was using just chicken breasts. The dough required more flour than I expected, but it was a success. I like the variety of veggies I used, next time maybe I'll add some peas. This is a great dish to make with the family and makes your home smell delicious too. What I love about being paleo is that you don't have to be restricted. There are so many substitutes to still be able to continue to make the things you love!
The idea to make this all started in Greece when the thought of my childhood potpie eating popped into my mind. My Mom used to buy them from this one grocery store weekly and we would eat it. It was so yummy. So here I am, filling that craving again! I have to go finish up the yummy dish now. Let me know what you think when you make it.