Pot Pies

Chicken Pot Pie

When we were on the "O" blood type diet (Paleo), we made a Chicken Pot Pie with a sweet potato crust. The family still loves it.

Lentil Pot Pie

We are making two Pot Pies tonight, one chicken and the other lentil.

Ingredients for 1 pie serving 4
Topping:
2 pounds of sweet potato baked and cooled
salt and pepper to taste


Filling:
2 cups protein (we used cooked chicken for one and cooked lentils for the second)
4-6 cups of vegetables (we used onions, carrots, green beans, mushrooms, red peppers, celery, garlic)
2 TBS of flour to thicken (we used sweet potato starch)
1/4 cup chopped fresh parsley
salt and pepper to taste

Directions:
Topping:

bake sweet potatoes until soft, allow to cool

remove the cooled potato from the skin and place in bowl

then mix in flour, salt and pepper

Filling:
saute the vegetables, saving the liquid to use for the broth.
place the vegetables and protein in the pie pan
to make the "gravy" for the pie, use the liquid from the sauteed vegetables and flour to make a gravy
pour the gravy over the protein and vegetables

Spread the topping over pie filling and bake at 375 for  30 minutes (until the top is slightly browned)

Lentil filling

Nutritional information:
Lentil
Calories: 211
Carbs: 45.1 g
Fat: 0.7 g
Protein: 8.5 g
Fiber: 11.1  g

Chicken
Calories: 261
Carbs: 35.1 g
Fat: 3.3 g

Chicken filling

Protein: 23 g
Fiber: 7.1 g