Comforting Chicken Pot Pie & the Benefits of Coconut Oil

As I mentioned last month, one way I simplify my life (as a family who sometimes goes for weeks without eating out) is by making double batches of everything. Leftovers are a beautiful thing :-)

At this time of year, when it’s cold (and often snowing) outside, I love to make a double batch of chicken pot pie. Chicken pot pie was one of the first comfort foods I made as an adult. I have fond memories of cooking chicken pot pie in our first townhouse, the winter after we were married. It felt so cozy.

I still get that cozy feeling every winter making chicken pot pie for my family. Only now I make it much healthier. One way I make it uber-healthy is by using coconut oil in the crust. Have you heard that coconut oil is unhealthy? It’s a common misunderstanding. Dr. Mercola explains how this misunderstanding happened here: Is Coconut Oil REALLY Healthy?

What’s the bottom line on coconut oil?

  • Coconut oil is nearly 50% lauric acid.
  • Lauric acid is incredibly anti-bacterial, anti-viral, and anti-fungal.
  • The only other source of lauric acid that I know of is human milk.
  • Coconut oil is a medium-chain fat.
  • Medium chain fats are easier to digest.
  • Medium chain fats are converted to energy rather than stored as fat in the body.

Hungry for more info on coconut oil? Check out my favorite article by Dr. Bruce Fife, here.

If you’re like me, and you’ve been using coconut oil for a long time, then you use it in everything, and don’t even taste the coconut anymore. That’s why I can use all coconut oil in my chicken pot pie, and my family doesn’t taste the coconut. However, if you’re new to coconut oil, you will want to start out with less and work up to it. You can do this by combining coconut oil with other healthy oils, like grapeseed oil or melted ghee. For beginners I would suggest starting with half coconut oil.

Chicken Pot Pie
Makes 2 pot pies

Ingredients:

  • about 1.5 cups of chopped carrots
  • about 1.5 cups of chopped celery
  • about 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 3 cups cooked, chopped chicken
  • 1/2 cup plain cashews
  • 1/2 cup coconut milk
  • 2 cups broth
  • 1/2 tsp Herbamare
  • batch of this crust for topping.

Instructions:

  1. Saute carrots, celery, onion, and garlic for about ten minutes to soften them slightly – they will finish cooking in the oven.
  2. Add sauteed onions, garlic, carrots, and celery to a bowl with cooked chicken and stir to combine. Divide the mixture evenly between two pie dishes.
  3. In the blender or food processor, puree cashews, coconut milk, broth, and Herbamare.
  4. Pour the puree over each dish of chicken and veggies to almost cover them. You may not need all of the puree.
  5. Crumble the topping evenly over the two pies. I use this crust for topping.
  6. Bake at 325 degrees for about 30 minutes or until nicely browned on top.

♥, Kelly
Other questions? See my FAQ page here.

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier Follow Kelly on Twitter and Facebook.

 

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