I found this recipe in Yankee Magazine (January/February 2016). You could change it up a bit to meet your Paleo needs by using sweet potatoes and altering some of the ingredients, which I will suggest in the post below. However, if you have a hankering for some serious comfort food and just want to throw the paleo book out the window for the night, then this dish is perfect.
For the potatoes:
5 medium sized potatoes (about 1 1/4 pound), yukon gold, russell or red (Paleo – sweet potato will work)
3/4 -1 cup half and half (Paleo substitute – coconut milk cream / If you can tolerate the dairy, then side with quality.)
1 1/2 teaspoon chopped fresh thyme
1 1/2 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper for taste
For the filling:
1 1/2 tablespoons olive oil
1 large leek, white and pale-green parts only, thinly sliced
1/2 cup diced onion (yellow or white work fine)
3 celery ribs, chopped
3 carrots, peeled and chopped
1 1/2 teaspoon chopped fresh thyme leaves
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon salted butter
3 tablespoons all purpose flour (Paleo – gluten free)
1/3 cup dry white wine
2 cups chicken stock
1/3 cup heavy cream (Paleo – Coconut Cream)
3 1/2 cups cooked, skinned, and cubed chicken, white or dark meat
1 cup frozen peas (Paleo – omit if you like, but its not really pot pie without the peas)
1/3 cup fresh parsley, finely chopped
1.) Prepare the potatoes – Bring a large pot of lightly salted water to a boil. Add the potatoes and cook until tender, about 20 minutes or tender. Drain and return to the pot. Mash the potatoes using a potato masher or I used my kitchen aid mixer and add 3/4 cup of half and half. Be sure that all the liquids are absorbed into the potatoes. Add the remaining 1/4 cup half and half if potatoes seem dry. Add the thyme, rosemary, and salt and pepper to taste. Set aside.
2.) Make the filling – In a large skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add the leeks and onions, and cook, stirring occasionally, until translucent, about six minutes. Add the celery, carrots, thyme, rosemary, salt, and pepper, and cook, stirring occasionally, five minutes. Add the butter; when it is melted, stir in the flour. Cook for one to two minutes. Increase the heat to high and add wine; it will quickly be absorbed. Add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, five minutes. Stir in the heavy cream, chicken, and peas. Remove from the heat and add the parsley.
3.) Mixture and Cooking – Pour the mixture into a casserole dish, about 10 cups worth. Gently spread the mashed potatoes over the top. ( If you like you can cover and refrigerate for a few hours prior to cooking.) Preheat the oven to 400 degrees and set a rack in the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes. Serve hot.
* This was also amazing for left overs on the second day, the flavor of the herbs infused with the potatoes was phenomenal.
Yields: 8 servings
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