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Grain-Free Game of Thrones: “Pigeon” Pie

June 2nd, 2012 at 18:25

So my plan for the Game of Thrones finale was to make “pigeon” pie (aka chicken pot pie), but that went out the window when I saw a pretty local leg of lamb at Whole Foods. So that’s going to be tomorrow, and the pot pie was tonight’s dinner instead. But it’ll still work great for a Game of Thrones feast!

I started with the recipe for chicken pot pie at Health-Bent. I used two small parsnips, eight baby carrots, a few garlic scapes, three purple potatoes (I’m on a bit of a carb refeed–these can be skipped if you’d like, just add more carrots and parsnips), a small Vidalia onion, some shiitake and oyster mushrooms I picked up at the farmer’s market today, and some kale leaves.

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Cut all your veggies into bite-size pieces as pictured above. For the kale, remove the stems and tear the leaves into one-inch pieces. Dice the onion.

Heat up two tablespoons of oil (I used coconut, but olive oil or bacon grease would work) in a Dutch oven over medium-high heat. Add a pound of bite-size chicken breast pieces and sprinkle them with salt and black pepper. Cook them for three minutes, then turn and cook for another three minutes.

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Remove the chicken and put it in a bowl for now. Add two more tablespoons of oil, and then add the veggies–root vegetables on the bottom, kale and mushrooms on top. Sprinkle with a teaspoon of dried thyme.

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Cover the pan and let the veggies cook for 15 minutes, removing the lid to stir every few minutes.

In the meantime, make your crust. I did not alter the Health-Bent version. I used a pastry blender to cut the butter in with the almond flour, then an electric beater to mix it once the egg whites were added. It will be a moist consistency, more like batter than dough.

By the time that’s done, your veggies should be close to done too. Remove the lid and add 2.5 of your 3 cups of chicken stock, stirring to scrape up anything that’s stuck to the bottom of the pan. As that simmers, add two tablespoons of tapioca flour to the remaining stock and whisk until it’s smooth. Stir that into the veggie and broth mixture, and bring to a boil, stirring constantly. Add the chicken back to the pot and continue to stir for a couple more minutes. Salt and pepper to taste.

Pour the mixture into a casserole dish.

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Spread the crust evenly across the top of the dish, then bake at 400 until the crust is golden brown. Health-Bent said 12-15 minutes, but mine took 25–I think my egg whites were bigger than theirs.

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