Ingredients

The following ingredients have 4 Servings
  • <b>Almond Flour Pie Crust:</b>
  • 1 cup almond flour
  • ¼ cup arrowroot starch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons grass-fed butter, cubed and very cold
  • ½ cup cold water
  • juice of half a lemon, chilled
  • <b>Filling:</b>
  • 2 cups cooked pulled chicken
  • ½ cup chopped turnip
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • <b>Chicken Gravy:</b>
  • 2 cups chicken stock
  • 1 cup chopped cauliflower
  • 1 medium yellow onion, chopped
  • 1½ teaspoons fresh sage
  • 1½ teaspoons fresh thyme
  • 1½ teaspoons pressed or minced garlic
  • ½ teaspoon salt
  • 4 tablespoons butter
  • 3 tablespoons arrowroot starch

Instruction

  • <b>Pie Crust:</b>
  • In a large mixing bowl, whisk together the dry ingredients until well combined. Transfer the dry ingredients to a food processor. Add the cold butter and process until the butter is the size of peas.
  • Combine the cold water and cold lemon juice. Add a small amount of the water and lemon juice to the food processor and process. Continue adding the water and lemon juice and processing just until the dough comes together.
  • Remove the dough and form it into a ball. Wrap the dough in a sheet of wax paper, place it in an airtight container, and refrigerate for 15 minutes. Prepare the filling while the dough chills.
  • <b>Filling:</b>
  • Grease a deep-dish pie pan with butter or coconut oil. In a large bowl, mix together the pulled chicken, turnip, carrots and celery. Spread the chicken and vegetables in the pie pan. Set aside.
  • Finishing the crust:
  • Remove the chilled dough from the refrigerator and place between 2 sheets of wax paper. Flatten the dough with your hands, and then with a rolling pin, roll the dough into a 10-inch circle. Return the dough, in the wax paper, to the refrigerator.
  • Heat the oven to 400 F.
  • <b>Gravy:</b>
  • In a medium pot, combine the chicken stock, cauliflower, onion, herbs, garlic and salt. Cover and cook over medium-high heat until simmering. Simmer for 8 minutes. Remove from the heat.
  • Place the butter in a high-powered blender, add the stock and vegetable mixture, and puree until very smooth. Return the pureed mixture to the pot and heat on medium until simmering.
  • Whisk the arrowroot starch with 3 tablespoons of the pureed mixture until smooth, add to the pot, and stir constantly until slightly thickened. Remove from heat.
  • <b>Assembling the Pie:</b>
  • Retrieve the dough from the refrigerator, peel off wax paper and place on top of the pie. Press the edges of the crust into to the pie pan. Cut small vents in the center of the crust.
  • Bake the pie for 45-50 minutes until crust is golden brown and sauce is bubbling. Allow to cool for 15 minutes before serving.