Ingredients
The following ingredients have 4 Servings
- 1 and 1/4 cup almond flour
- 1/2 cup arrowroot powder/tapioca flour
- 1/4 cup coconut flour
- 2 egg whites
- 1/4 cup melted ghee (or grass-fed butter)
- 1 tsp. salt
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 cups diced, raw chicken breast
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- 1 Tbsp. arrowroot powder
- 1 and 1/2 cups frozen, mixed vegetables (I used carrots, green beans, peas and corn)
- 1 15oz. can full fat coconut milk
Instruction
- Add all of the crust ingredients into a food processor and process until the mixture pulls together.
- Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
- Preheat the oven to 350 F.
- Add the olive oil into a large stock pot over medium heat. Add the onion and celery and sauté until soft.
- Add the chicken, salt, garlic powder, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices. Then add the frozen vegetables and stir.
- Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and chicken.
- Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat.
- Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins.
- Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut.
- Spoon the chicken mixture evenly into each of the ramekins. Top with the crust.
- Place in the oven for 25-30 minutes, or until the crusts are golden brown.
- Serve while warm and delicious!
