It’s been hot here in San Diego. Like triple-digit hot. But that hasn’t stopped me from making things like chili, tortilla soup, and this chicken pot crumble pie. It’s September and whether it feels like fall or not, I start thinking fall. And I am so ready to start jumping right into fall foods. I LOVE fall foods. Hearty, flavorful, comfort foods. Makes me feel all warm and cozy and gives me a sense of peaceful relaxation…a false sense but makes me happy nonetheless. :)
So a little confession first. I really dislike making anything that involves a rolling pin. ESPECIALLY anything gluten-free that requires a rolling pin. Unless I have a solid hour to devote entirely to rolling it out with no interruptions. That kind of hour is rare these days. This crumble top, inspired by The Spunky Coconut’s Chicken Pot Pie, was the perfect solution. So easy! But I wanted to make mine without nuts so Henry could also partake sense he is not eating nuts yet.
This was so yummy! Jeff went for thirds and that is always a good sign! Charlotte and Henry gobbled theirs up as well. Tabitha ate the chicken and the carrots. Makes great leftovers too. I have never really loved leftovers so I love a great meal that you actually look forward to eating again for leftovers.
Chicken Pot Crumble Pie
3/4 cup coconut flour
1 cup starch (I used tapioca)
1/2 tsp salt
1 tsp xanthum gum*
4 Tbsp Earth Balance (soy-free) or other allowed butter
1/2 Tbsp honey
3 to 6 Tbsp (start with 3) allowed milk, I used unsweetened almond milk
1. Mix together dry ingredients in a large bowl. Cut in butter using a pastry cutter, fork, or in my case a potato masher (works great!) until batter forms pea like clumps.
2. Add in honey and egg. Stir to combine.
3. Add milk starting with 3 tablespoons adding more one at a time until all of the flour is incorporated.
4. Allow to chill in the refrigerator for 30 minutes or more.
1 lb chicken, cooked and shredded
3 to 4 cups chopped veggies (we like any combo of carrots, celery, onion, peas, mushrooms, red pepper, and broccoli)
2 Tbsp oil, I used coconut
2 Tbsp flour, I used brown rice*
1 garlic clove
1 heaping tsp of spicy mustard or dijon
salt and pepper
1 1/2 to 2 cups chicken stock
1 to 2 Tbsp tahini
1. Preheat oven to 375 degrees. In a large pot, heat oil over medium heat. Add the flour, mustard, salt, and pepper. Cook about 2-3 minutes until bubbly and forms a thick paste.
2. Slowly whisk in 1 1/2 cups of the chicken stock. Return to a boil. Add the vegetables and simmer for 10 to 12 minutes or until tender.
3. Add the cooked chicken and tahini and combine well. Add more stock to desired consistency.
4. Put the vegetable mixture in a 9×13 baking dish. Top with crumble mixture and bake for 30 minutes or until crumble top is slightly browned. Allow it to sit for 15 minutes before serving.
5. Dig in and go ahead and feel all warm and fuzzy inside. Mmmm!
* Sub psyllium husk powder for xanthum gum (1 or 2 Tbsp I believe but don’t hold me to it as I have not used psyllium husk before and a starch or grain-free flour in the vegetable mixture to make this completely grain-free. Not sure how well a grain-free flour would do but starch should be a safe bet.
Do ahead: This is so essential for me these days. If I try to do it all at dinner time, I am sure to lose my mind. So I cut the veggies the night before and prepared the crumble top at nap/quiet rest time (yes we have still managed to have a nap/quiet rest time!). The rest is pretty easy to throw together.