Shepherd’s Chicken Pot Pie (GF)

• tempo ativo: 20 minutes
• tempo total: 1 hour 5 minutes

Ingredientes

FOR THE CRUST

1 ½ lb. potatoes

1 large garlic clove, crushed

½ tsp. sea salt

1 cup ultra-filtered milk

1 Tbsp. extra virgin olive oil

FOR THE FILLING

2 Tbsp. extra virgin olive oil

1 medium-size yellow onion, chopped

1 tsp. dried thyme

¼ tsp. dried rosemary

¼ tsp. ground black pepper

¼ tsp. Ground nutmeg

1 bay leaf

20 oz chicken breast, shredded or diced

½ cup white wine

½ cup corn

½ cup peas

6 oz. brown mushrooms quartered

2 carrots, diced

1 celery, diced

Sea salt to taste

¾ cup ultra filtered milk or cream

1 Tbsp. Arrowroot starch

¼ cup chopped fresh parsley

Instruções

Cook potatoes with garlic in salted water until tender. Drain and mash with milk until creamy. Set aside.

Heat olive oil, sauté onions for 5 minutes. Add chicken, cook until browned, then add wine and simmer covered for 10 minutes.

Stir in vegetables, season with salt, and cook covered for 5 minutes. Whisk milk and tapioca starch, stir into the sauce, and cook until thickened. Remove from heat and stir in parsley.

Transfer filling to a pie dish, top with mashed potatoes, drizzle with oil, and sprinkle with pepper. Bake at 375°F for 25–30 minutes, until golden and bubbly. Let rest for 20 minutes before serving.