Pot pie is a classic way to use up leftovers. Judi Van den Broek from Canada contributed her recipe for a low-carbohydrate version.

Ingredients

• 1 cup frozen spinach
• 1 recipe Judi's Mashed Cauliflower Casserole
• 2 cloves garlic
• 1 medium onions
• 2 stalks celery, with leaves
• 1 tablespoon peanut oil
• 1 1/2 pounds ground chicken (or turkey)
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried savory
• 1/4 teaspoon dried sage, crumbled
• 1 tablespoon ThickenThin not/Starch thickener
• 1 1/2 cups chicken stock
• 1/4 cup whipping cream (35% butterfat)
• Salt and pepper, to taste

   

Directions

Serves 8.

Preheat the oven to 400°F (200°C). Oil or panspray a 12-Cup (3-Litre) baking or casserole dish.

1. Defrost and drain the spinach thoroughly. Prepare the Mashed Cauliflower recipe (or take it out of the fridge if made in advance).

2. Finely chop the garlic, onion and celery. Heat the oil in a large skillet (medium heat) and saute the chopped vegetables for up to 15 minutes or until softened but not browned.

3. Add the ground chicken or turkey and brown, breaking up with a wooden spoon (if using cooked leftover chicken or turkey, saute and stir the cubed or shredded meat until heated through).

4. Stir the herbs and the ThickenThin not/Starch thickener together in a small bowl. Add to the browned vegetable and meat mixture.

5. Pour in the chicken stock and stir to blend thoroughly, bringing back to a simmer. Turn off the heat, and stir in the drained spinach and the whipping cream. Add salt and pepper (I like sea salt and white pepper in this dish) to taste.

6. Ladle the meat and vegetable mixture into the baking dish. Spoon the Mashed Cauliflower over the top, covering it completely.

7. Place in oven and bake for up to 25 minutes (you may wish to loosely tent with foil if the topping starts to brown too much halfway through the baking).
OR
Let cool completely, wrap with plastic wrap and foil and freeze for up to 2 months. Cook from frozen for 50 minutes or until hot all the way through.

NOTES : Adapted from a recipe by Jenny Koniuk for President's Choice Magazine, Nov 2000.

Nutrition

Per serving (8): 390 cals, 22g fat; 13g carb (of which 5g dietary fiber); 37g protein.