Although most of my recipes are about encouraging your kids to build a broad palate through nutrient dense foods. This recipe was about encouraging my husband to expand his palate. 🙂
This recipe is completely atypical for me and very much a gift for my husband who would eat only meat, potatoes, peas, corn, green beans and carrots if allowed. Unacceptable! I love him too much to watch that go on. He does not read my blog (I know, he is really missing out!) so I can say this out loud, I just sneak all of the amazing goodies into his food. 🙂
Here are a couple of my sneaky recipes:
I also barter with recipes like this with the goal of bribing him into knowingly trying something different. The goal for this dish was to get him to try my roast beets with orange and fennel. It worked, in that the food entered his mouth but there were not multiple bites taken. 😦 Oh well, like I say, keep on trying! He really liked the pot pie!
Fortunately, he is totally awesome in so many other ways!
TIP: This recipe has a lot of chopping of several different veggies. To make the best use of your time. Chop two to three times as much and store the extra in the fridge to add onto salads, into tuna salad, into eggs or burgers. You can use the veggies in so many different ways!
TIP: If you are cooking for a crowd, bake extra chicken breasts the day before you prepare this dish. Use the chicken breasts during the week for lunches or snacks.
Ok, onto the recipe…
PUTTING IT TOGETHER
- Grind two cups of pumpkin seeds into a fine powder using your high speed blender.
- In a large bowl whisk together the pumpkin seed powder, arrowroot powder, salt, garlic, and oregano.
- Cut the cold butter into the dry ingredients using a fork until small crumbs form.
- Make a well in the center of the mixture and add the two beaten eggs to it. Mix in the eggs into the flour using a fork until a dough forms.
- Knead lightly with your hands and form a ball.
- Wrap the dough in parchment paper and chill in the fridge for 1 hour.
- Now your dough is ready to be used!
*While your crust is chilling, put together your filling ingredients.
2 Tbsp coconut oil
1 red onion, diced
3 cloves garlic, minced
1/2 cup diced celery
1 cup diced bell pepper (any color)
1 cup diced zucchini
1 cup chopped green beans
1 cup diced turnip
1 cup diced parsnips
1 1/2 cup chopped greens (kale, chard, spinach)
2 cups bone broth (homemade or store bought)
3 Tbsp arrowroot powder
2 cups chopped cooked organic chicken
1 tsp dried basil
1 tsp dried thyme
2 tsp real salt
1 tsp ground black pepper
PUTTING IT ALL TOGETHER
- Heat a large sauce pan (mine was 5 qt) over medium high heat to melt 1 Tbsp coconut oil.
- Saute the onion and garlic until fragrant, stirring frequently.
- Next add the celery and bell pepper to the onion and garlic. Cook until soft
- Next add the zucchini and green beans and sauté with the other veggies for about 8 minutes, be careful to keep stirring and not let 1 cup diced zucchini
1 cup chopped green beans the veggies brown.
- Whisk together the broth, spices and flour. Add the broth mixture to the sauce pan with the veggies. Cook uncovered for about 6 minutes until the sauce begins to thicken.
- Wilt in the chopped greens, cooking for an additional 2 minutes.
- Grease a deep dish 9 1/2 inch pie plate with coconut oil and preheat the oven to 350F.
- Roll out one ball of dough between two pieces of parchment paper. Press the dough into the pie plate. Pour the filling on top of the crust.
- Next roll out the second ball of dough and gently place it on top of the filling. Use your hands to crimp the edges.
- Bake your pie on a foil lined baking sheet to protect your oven from spill over.
- Bake for 60 minutes or until the filling is bubbling up and the crust is completely cooked.
I served this pie with a small side salad of raw celery, yellow bell pepper, tomato and fermented carrots. For a little extra green, I added some steamed green beans.
I hope you enjoy this little splurge. It is well worth the extra time and steps to prepare the crust and veggies.
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