Anyway... I made the crust first & baked the bottom shell for about 10minutes so it was a little bit cooked. While the crust was baking, I started the potpie filling. You could use whatever veggies you have on hand, heck, that's how I always cook! and of course you could omit the chicken if you are being a good little vegetarian. I'm not a good vegetarian today, though next time I'll try it without the meat & with some garbanzo beans or something else delicious.
Coconut Oil PieCrust:
- 3/4 cup solid coconut oil (1/2 butter/1/2 coconut oil)
- 2 cups organic unbleached all purpose flour
- 1 teaspoon salt
- 3 - 4 tablespoons ice cold water
Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.
Roll out on floured board. Makes enough for 1 covered pie.
Sweet Potato Potpie Filling:
(adapted from this recipe)
in a large pot, COOK over medium, until potatoes are soft:
- 3TB olive oil
- 2 orange-fleshed sweet potatoes
- 1 can corn, drained
- 1 can shredded chicken, undrained
- 2 C milk (I used almond)
- 2 TB cornstarch
SEASON TO TASTE WITH (I just throw it in & don't measure, sorry):
fresh cracked black pepper
Pour into Coconut Oil PieCrust, top with more crust & bake at 425 for 20ish minutes, until crust is browned to your liking.