Root Veggie Chicken Pot Pie

Camerly here! When our family first began to change our eating lifestyle, I was concerned. I wasn't sure why or how I should give up my daily lattes, cheese addiction, or chocolate habit. I couldn't comprehend a lifetime of eating salad. I prefer my meals to be exciting and fun, comforting and satisfying and, as far as I was concerned, satisfaction didn't come without a good, healthy chunk of crusty bread. But as I listened and read the truth of what I had been fueling my body with, I realized I needed to make a change. And it would be a tasty change. That is where my passion comes in. I believe that clean eating (for me and my body this means no GMO's, small amounts of dairy, little to no sugar, and no grains, and gluten free) is wholesome, savory, and completely gratifying. I am excited to share my discoveries with you as I pursue ways to fuel my family's health.
To start out with, here is a sampling of recipes that have been sending yummy smells wafting through our house the past few weeks!

Root Vegetable Chicken Pot Pie

This is a recipe that I stumbled on from Tessa The Domestic Diva's wonderful website. She has some great resources and recipes that I know you will enjoy!
Here is the link to her original recipe.

When I made mine, I made a few minor changes. She gives the option of three different crusts. I chose the Spunky Coconut's version and omitted the applesauce. It left my crust nutrient dense, flaky, and absolutely yummy.



Ingredients:
Crust of choice
3 cups broth of choice (I used homemade bone broth, click here for an article by Sally Fallon on bone broth, its benefits, and recipes)
2 medium potatoes, cubed
1 large sweet potato, cubed
1 cup of celery, cubed
2 parsnips, cubed
1 medium onion chopped
1/2 cup sweet rice flour
1 1/2 cup coconut milk
1 1b boneless chicken (I used 1/2 chicken that I roasted earlier that day. Be sure to use both light and dark meat because, as my mother tells me, God made the whole chicken. We should use it.)
2 teaspoons thyme
1 1/2 teaspoons salt
I followed her method to a T, and believe me it was worth it!


Method:
Prepare your crust.
Preheat your oven to 400 degrees.
In a large stockpot, heat the broth and all the vegetables to a simmer. Cook for about 5 minutes, then add in the chicken. Simmer for additional 5 minutes until the vegetables are tender the chicken is cooked. Remove the veg and chicken with a slotted spoon and set the broth back on the stove.
In a liquid measuring cup, whisk the milk and flour. Pour into the simmering broth, whisking. Stir in all the seasonings. When the mixture is thick, stir the vegetables and chicken back in.
Pour the creamy filling into a greased pie plate, or one lined with a prepped crust (some crusts must be par-baked and if you choose to do this route, follow the crust recipe’s directions). Roll the crust out and place over the top of the filling. Alternately, you can place random chunks of the rolled out crust over the top.
Bake for about 30 minutes until the crust is golden and the filling is bubbly.
As you can see we served ours with some steamed broccolini. I would recommend sticking to a light side with this pot pie. It is rich from all of the coconut milk and protein heavy flour. Enjoy!

Note: We use bone broth in a lot of recipes! From chili and soup to this pot pie, bone broth adds a lot of flavor and nutrients to our food. When cooking we always want to make sure not to overcook or cook at too high a heat because it can kill our food. For a great article full of information on this, please check out Cultures for Health webpage.

It is important to me that my family eats meals that provide the correct balance of protein and carbohydrate to live on. I love to kick start my morning with one or two of these bad boys: Almond Meal Banana Nut Muffins. I have played around with a few different recipes, and this is the one that I like best.

Here's what you do:

3 cup's almond meal
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg
3 eggs
2-3 very ripe bananas, mashed
1/4 cup honey
1/4 cup melted coconut oil
1 to 2 tsp vanilla extract (for me, the more flavor, the better!)
1/4 c chopped nuts

Preheat oven to 350 degrees. Prepare your muffin tray. I will either grease it with coconut oil or use paper muffin cups.
Whisk dry ingredients, except for nuts together. In mixer, mix wet ingredients. When banana is well dispersed, slowly add dry ingredients. Stir in nuts by hand. Spoon mixture into muffin cups. Bake for about 20 minutes or until muffin tops are golden and firm.
Let cool and enjoy with your favorite cup of tea!

I hope you enjoy these recipes as much as I have! 

Welcome!

Welcome to Your Way To Sound Health, a place where Dr. Cox, his wife Patty and their staff can share the things they are passionate about - from structural health and exercise to nutrition and clean living. Our motto of "lifestyle change" is what propels us to engage you, our patients and community, and encourage you to own a whole health style of living. We purpose to educate you and draw you into a desire to learn about and seek your own personal health. Thank you for joining us on this journey!

As we go, please feel free to comment with any questions you may have or topics that you would like to learn more about! We will do our best to provide research and insight you are looking for.