Paleo Chicken Pot Pie

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Crust:

3c Almond flour

1.5t salt

1t baking powder

1c coconut oil

9T cold water

Filling:

1lb chicken breast, cut into 1in pieces

2 carrots, chopped

1-2 sweet potatoes, skinned and chopped

1.5c broccoli, chopped

1c celery, chopped

1c frozen corn 

(any other vegetable you would like to add)

1/2c onion chopped

3 cloves garlic, chopped

1/4c coconut oil

1/2t salt

1/4 t pepper

1t paprika

1/4c almond flour

1 3/4 c chicken broth

1/2c coconut milk

 

Crust: 

Using a fork, stir together the almond flour, salt and baking powder. Cut in the coconut oil until the mixture resembles coarse sand. Stir in the cold water. Place bowl in freezer while preparing the filling in order to firm the dough.

 

In a pot combine chicken, carrots, sweet potatoes, broccoli, celery, corn, and any other veggies you want to add. Cover with water and boil until chicken is cooked. Drain and set aside. In a separate pan combine onion, garlic, and butter. and cook until tender. Stir in almond flour, salt, pepper and paprika to make a paste. Then slowly stir in chicken broth and coconut milk.  Simmer over low heat until thickened. Combine sauce with chicken and veggies and set aside. 

 

Take dough out of freezer, take a little more than half and press into a 9x11 baking pan. Making sure to cover the sides of the pan. Pour filling into pan. Take the remainder of crust and sprinkle little pieces on the top of the pie. Bake for 30-35 minutes (or until crust is golden brown) at 375 degrees. Cool for about 10 minutes before serving.