Pot Pie

By Diane R.

SCD Pot Pie – All ingredients estimated except avocado and chicken. This quantity served two nicely. Easily doubled.

Ingredients:

• ½ leek thinly sliced

• 1 stalk celery large dice

• 2 carrots large dice

• handful mushrooms, large dice (I used shiitake)

• frozen peas – 1 cup

• thyme ½ t.

• parsley 1 t.

• salt to taste

• pepper ½ t.

• ½ chicken breast, already roasted or poached, large dice or ½ inch chunks

• chicken stock (maybe a cup or more?)

• ½ avocado almond milk (maybe ¼ cup?)

• Pastry for nonSCD people*

Directions

1. Sautee in butter and/or olive oil leeks and celery till leeks begin to brown, add mushrooms and sautee for another few minutes till water is released (or if using shiitake, only a minute or so).

2. Boil carrots until soft, add to vegetables in pan. In blender, blend stock, a few tablespoons of vegetables (make extra vegetables if you want this to be your main thickening, otherwise be sure to leave plenty for your pot pie), ½ avocado and blend well. Warm in saucepan adding thyme and parsley. You could add to vegetables to warm but I was experimenting and was glad it was all separate as I was playing with egg too. I think the egg should be omitted and have not included it here.

3. When blended, hot and nicely thickened, add to vegetables. Add pepper and salt to taste. Add chicken and enough almond milk to make gravy more like the real thing and thin out the chicken stock taste.

4. For my nonSCD husband I cut a circle of Pepperidge Farms Puff Pastry out the size of the bowl I was going to serve him and baked it as directed on package till puffed and brown.

5. Spoon pot pie filling into your own bowl, spoon filling into nonSCD person’s bowl and top with pastry.

*I don’t advocate using these pastries but many of us live with people who can eat anything without consequence.