This was sooo good! What a fantastic comfort food! We mixed in a little bit of Sunflower Seed Butter into the crust, and really enjoyed the flavor. Because the crust is only on the top, we actually ate it in bowls with spoons. One of our new favorite dishes!
Paleo Chicken Pot Pie
Crust:
1 c. soaked and dehydrated almonds
1 T. ghee butter
1/4 tsp. sea salt
2 T. coconut flour
1 egg white (we just did the whole egg)
Filling:
1 small onion, diced (we had about 1/2 cup diced)
1 lb. chicken, diced in bite-size pieces
1 (10-ounce) bag frozen mixed vegetables
2 stalks of celery, diced
1/2 tsp. black pepper
1/2 tsp. poultry seasoning (we did Italian seasoning instead)
1 tsp. sea salt
1/4 tsp. cayenne
1/2 c. chicken broth
1 T. coconut flour
1 8-inch pie pan
To make the crust place the almonds in a food processor and grind into a small crumble. This took 2 seconds in my Blendtec. Place the ground almonds in bowl and then mix in the coconut flour and egg white until you have a dough. Set this aside.
Melt about 1 Tablespoon of coconut oil in a skillet.
For the filling, mix the diced chicken and onions in the skillet and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked.
Now add in the frozen mixed veggies, diced celery, and all the spices and cook for 8 - 10 minutes.
Lastly, add in the coconut flour and the broth and mix until everything is well coated. Spoon the filling in a 8" pie pan.
Remove the almond dough from the fridge and set it between two sheets of parchment paper. With a rolling pin, roll the dough into a circle large enough to cover your pie. The crust should be ¼" thick. Don't go too thin or you will get a lot of cracks.
Place in the oven at 350 degrees and cook for 35 minutes. Five minutes before you take it out of the oven, you can glaze the top with ghee butter to help get a golden color. (We skipped this part and although it wasn't "golden" it was delicious!)