Surprise chicken and sweet potato casserole Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 4 pie crusts uncooked, 20 cm (8 in) diameter
• 1 egg (to seal)
• 55 g (6 1/2 tbsp) all-purpose flour "La Merveilleuse"
• 3 tbsp (45 ml) light olive oil
• 1 small red onion, diced
• 1/2 red pepper, diced
• 250 g (1 cup) plant-based milk substitute*
• 175 g (3/4 cup) white wine
• 3,5 ml (3/4 tsp) salt
• 0,5 ml (1/8 tsp) pepper

Filling:

• 454 g (1 lb) chicken breast, cut into 1,5 cm (1/2 in) cubes
• 175 g (1 1/4 cup) sweet potato, cubed
• 10 g (1/4 cup) fresh dill, finely minced

PREPARATION

1. Preheat the oven to 180 °C (350 °F). For the hypotoxic diet, cook at a lower temperature: 150 °C (300 °F)**
2. Line pie dishes with the uncooked pie crusts.  
3. In a medium pan, cook the onion and pepper in oil for two minutes. 
4. Using a whisk, add the flour, plant-based milk substitute, wine, salt and pepper. Bring to a boil, stirring constantly, until thickened. 
5. Add the filling ingredients and mix well. 
6. Place the filling into the pie dishes, and cover with another pie crust. Seal the edges with the beaten egg. 
7. Make incisions on the top crust to let steam escape. Brush with the beaten egg to color. 
8. Cook on the lower rack, until golden, about 60 minutes (or more for the hypotoxic version). Let rest for 15 minutes before serving, which allows the sauce to thicken.