Chicken Pot Pie

by cosmopolitanprimalgir

Image

Ingredients (serves 4-6)

Crust 
– 1 Cup almond flour
– 1/4 Cup Olive Oil
– 1/4 tsp baking soda
– 1/4 tsp sea salt

Filling 
– 2 big roasted chicken breasts (boneless, skinless) cut into small pieces
– 2 Tbsp olive oil
– 3 Cups cremini mushrooms – sliced
– 1 Cup chopped onion 
– 1 Cup chopped carrots
– 1 Cup chopped celery
– 1 Cup finely chopped broccoli
– 1 Cup finely chopped cauliflower
– 2 Cups chicken stock
– 1 Tbsp fresh Thyme
– 1 tsp dried parsley
– 1 tsp Herbes de Provence
– 2 tsp coconut flour
– 1 Tbsp fresh garlic
– pepper to taste

Directions

  1. Pre-heat oven to 350
  2. In a small bowl, mix together the crust ingredients
  3. Put the dough for the crust in between 2 pieces of wax paper and roll it out to create a thin layer to fit the size of your casserole dish (9 inch dish). Remove the top layer of wax paper.  Put to the side.
  4. In a pot or large skillet heat the olive oil and add garlic and onion.
  5. Once garlic and onion is softened add the mushrooms and cook for 2-3 minutes
  6. Add the carrots, celery, broccoli and cauliflower and cook for 5-7 minutes until the veggies begin to cook through
  7. Add the roasted chicken, chicken stock, coconut flour (to thicken) and herbs
  8. Simmer for  10 minutes
  9. Pour into your casserole dish and put the dough on top.  I took the wax paper and flipped it upside down on top of the casserole dish and then gently pulled the wax paper away from the dough – you can see in the original picture that only 1/2 of the crust stayed intact during this process.  It’s OK if it falls apart; you still get the entire flavor.
  10. Bake for 25 minutes or until crust is brown.  I had to broil mine for 5 minutes at the end to get my crust to crisp up.
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