My recipes are grain free, refined sugar free and many are dairy free.
I hope everyone had a wonderful Thanksgiving. I enjoyed the time with my family and my husband’s mom and sister. We all ate way too much food. We made dinner together, ate, and played cards. When we get together we often play cards. We played a game called Phase 10. It is a fun game.
I don’t know about you but I am tired and am going to relax a little. I hope you enjoy the following recipe.
The day after Thanksgiving is always the best as I don’t cook. We just heat up leftovers and everyone makes a plate whenever they get hungry. I just snack on this or that the whole day. But after the first day of leftover, I usually want to do something else with the leftovers. Why not make a Chicken or Turkey Pot Pie with a Savory Pie Crust? I have a couple of pie crust recipes. I thought why not place herbs and chicken broth in the pie crust. This crust is simply delicious. If you like, decorate with a little freshly chopped parsley. I use my 9-inch deep dish pie plate which holds 6 cups.
Nutritional facts are based on 5 servings. If you make a Chicken or Turkey Pot Pie just add both nutritional facts together.
2/3 cup of cassava flour
1/4 teaspoon rosemary wine salt
1/4 teaspoon sage
1/3 cup coconut oil
1 beaten egg
1/4 cup homemade chicken broth or turkey broth or store bought
Preheat oven to 350. Blend together the flour and salt. Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs. Next, add the well-beaten egg and cold poultry broth. If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size. Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed. Remove any excess with your fingers or a knife. Prick the bottom with a knife.
*Notes for pie fillings: You can either fill the pie with pie filling and bake. Or bake and fill with a cold filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.
This makes one crust. Can use as a top crust for Chicken Pot Pie or double the recipe and make a top and bottom crust. Don’t forget to egg wash the top of the crust. If filling with warm ingredients allow to cool before topping with the crust.
1 beaten egg
1 tablespoon water
Preheat oven to 400 F. Combine beaten egg and water. Brush the top of the pie with the egg wash using a pastry brush. Wash the top and sides of the crust. Place inside the oven an bake 25 – 30 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||24 %|
|Saturated Fat 13 g||66 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 37 mg||12 %|
|Sodium 94 mg||4 %|
|Potassium 14 mg||0 %|
|Total Carbohydrate 14 g||5 %|
|Dietary Fiber 1 g||4 %|
|Sugars 0 g|
|Protein 1 g||3 %|
|Vitamin A||1 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|