Posted .

Here is a recipe that I came up with while on a trip earlier this year to Lyon, France. I gathered most of the ingredients at local farmers’ markets. Bon appétit!

Serves 6 – 8.

for the crust
2 cups almond flour
1 tsp salt
1/2 tsp baking powder
2/3 cup butter
6 T cold water
fresh thyme

for the filling
4 T butter
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 roasted chicken
1 diced acorn squash, roasted
1/4 cup arrowroot powder
1 quart chicken stock
1/4 tsp turmeric
salt and pepper to taste
fresh thyme
fresh sage
fresh fennel prawns
dried sage
1/3 cup heavy cream

to roast the chicken and acorn squash
Preheat oven to 450F. Place roasting rack in roasting pan. Place sage and fennel prawns inside chicken body. Rub outside of chicken with olive oil. Sprinkle with salt, pepper, and dried sage. Peel and dice acorn squash and toss in olive oil. Place acorn squash cubes in bottom of roasting pan. Roast chicken and squash for 15 min. at 450F. Then reduce oven temperature to 350F for an additional hour or until juices run clear. Remove roasting pan from oven and allow chicken to rest for 20 min. covered with foil. Increase oven temperature to 375F for remainder of pot pie recipe.

to make the crust
Wisk together the almond flour, salt and baking powder. Using a pastry blender or fork, cut in the butter (be sure the butter is cold), then add the cold water. Place the dough in the refrigerator while you prepare the filling.

to make the filling
Pull the meat from the roasted chicken in bite-size pieces and set aside. Also set aside the roasted acorn squash. Melt the butter in a large pot over medium-high heat. Add the onion, carrot, and celery and cook for about 3 or 4 min. Add the roasted chicken and acorn squash. Sprinkle the arrowroot powder and stir until thoroughly combined. Cook for one minute. Add the chicken stock. Once the mixture begins to thicken, add the turmeric, salt, pepper and thyme. Add the cream and stir. Continue to cook for about three more min. Pour the mixture into a buttered 2-quart casserole pan.

to assemble and complete
Remove the chilled crust from the refrigerator and roll between two pieces of parchment paper. Be sure that it will cover your baking dish. Place crust atop the mixture in the casserole pan. Do not allow excess crust to exude beyond the edge of the baking dish as this crust is more delicate than traditional flour crust and will drip onto your baking sheet. Be sure to place a baking sheet beneath the baking dish before placing into oven for 35 min. Allow to cool for 10 min. before serving. Enjoy with friends and a nice glass of chardonnay!

Pam Crumrine DDS