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28
Feb
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Curried Chicken and Root Vegetable Pot Pie |
We’re pretty close, right? I mean, we’ve known each other for how long? It’s been almost five years since I hit “publish” on my very first post. (It involved winter squash. Some things never change. Others do, fortunately.) And some of us are new friends, but if I haven’t scared you off just yet, you must know that I have a tendency to open up. Fast. And tell you lots more than you ever wanted to know.
On that note, I think it’s safe to share my girl crushes. I have lots of them. Don’t worry, I think my husband is pretty darn dreamy too, and he’s not going anywhere.
The thing is, I crush on these ladies for all different reasons. I want to look like them. I want to hug them. I want to spend a day doing girly things with them. (I mean lunch and manicures and shopping, you perv.)
So in no particular order I shall name Rachel McAdams, Katherine McPhee, Jennifer Aniston, and Amy Green.
Ok, fine, Amy is just one of a bunch of bloggers I crush on but she’s singled out for this post because she just had a baby. And she let me write a guest post. And she invited me to present a photography session at Nourished and she inspires me to do big things like write a book
But for real, she let me write a guest post, and you should go read it. Because this recipe for Curried Chicken and Root Vegetable Pot Pie with a Chickpea Biscuit Crust is definitely one of the best recipes I’ve created so far this year. To be honest, I’m pretty proud of it.
Flaky coconut oil and chickpea flour crust? Check.
Tender chicken and vegetables in a spicy gravy thickened with coconut flour? Check.
Raisins, for a lil’ sumthin’ sweet? You bet.
I’m so happy I got to share it with her. Maybe she’ll start crushing on me too? Maybe you will, if you try it? Don’t keep me hanging.
PS: Congrats again Amy and Joe, and welcome Nathaniel! You have one very special momma 🙂
This gluten free and dairy free recipe is linked to Allergy Free Wednesdays.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Carolyn — February 28, 2012 @ 5:34 am
Hey, Cara! So excited to see you at Nourished! And I can see why you have a crush on Amy, she’s a doll. I can’t wait to meet her at Nourished too. Wonderful pot pie…
Jane — February 28, 2012 @ 4:29 pm
Aww so sweet! It is awesome to have people that believe in you! Can’t wait to see you at Nourished! That is way cool! The pot pie looks amazing!
Danielle @ Against All Grain — February 28, 2012 @ 8:30 pm
That sounds delicious! Do you take your photos with artificial light? I always have issues when I make dinner and it’s already dark outside! I have so much to learn… What’s your favorite lens to use?
Cara — February 28, 2012 @ 8:53 pm
Thanks Danielle! Yes, we eat dinner pretty late, like 8:30, so all my photos are taken at night with artificial light. I use a f/1.8 lense. It definitely helps to invest in some good lights!
Danielle @ Against All Grain — February 28, 2012 @ 9:23 pm
Wow! I can’t believe they’re all done at night. They’re so beautiful!
Joanne — February 28, 2012 @ 9:39 pm
You know I am ALL OVER this recipe! Those chickpea biscuits MUST be made!
PS – you’re totally one of my girl crushes. On the real.
Kate — February 29, 2012 @ 5:53 am
I can’t believe it’s been 5 years!
Michelle @ The Willing Cook — March 5, 2012 @ 10:36 am
You’re right, this looks like a fantastic dish. I can’t wait to try it. (I love your girly dishes too!) Thanks for sharing it at last week’s Allergy-Free Wednesdays. We hope to see you back again this week.
~AFW Hostesses
Gloria — March 22, 2012 @ 12:36 pm
What a wonderful blog! I’m browsing now and finding so many wonderful “healthy” recipes. Thank you for sharing!!
Cara — March 22, 2012 @ 3:22 pm
Welcome, Gloria! You’re too sweet 🙂
Marci — March 27, 2012 @ 11:08 pm
I’ve made these twice now. I LOVE the pot pie mixture but didn’t like the biscuits (it’s the chickpea flour) so I just made falafel (using chickpeas rather than flour), made flat patties and placed that on top. It was delicious! I did bake the flattened falafel patties for about 6 minutes a side (prior to placing on pot pie) to make sure they would be cooked enough.
Cara — March 28, 2012 @ 3:06 pm
Sounds like a great alternative 🙂
DOROTHY-AGUILAR — July 25, 2013 @ 2:16 pm
I-WAS-WANTING-TO-COPY-THE-CHICKEN-POT-PIE-RECIEPE-BUT-IT-WASN’T-ABLE-TO.-WAS-NOT-THERE,-COULD-YOU-SEND-IT-TO-ME-VIA-E-MAIL-PLEASE?
SORRY-FOR-DASHES-IN-BETWEEN-WORDS-MY-SPACE-BAR-DOSEN’T-WORK
Cara — July 25, 2013 @ 6:25 pm
Hi Dorothy, please follow the link to my guest post on Amy’s blog to view the recipe: http://simplysugarandglutenfree.com/curried-chicken-and-root-vegetable-pot-pie/ Enjoy!