This is a yummy addition to the meal rotation! Make the filling on the weekend and then it's a snap to finish it off for dinner. This recipe originally cam from HERE and I just made a few tweaks... You can see how this recipe fits into a week of Meal Prep HERE where we walk you through exactly how to make it happen!
1 medium onion
1 cup carrots or sweet potatoes, diced
1 cup mushrooms, chopped
2 cloves garlic
1 cup peas
2 cups cubed cooked chicken
2 tablespoon organic butter or avocado oil
3-4 Tablespoon almond flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
2 cups chicken broth
3/4 cup milk
2 Tablespoons Tapioca starch (optional)
2 cups almond flour
1/4 teaspoon salt
1/4 tap ground sage
2 tablespoons coconut oil or butter
For the Chicken Pot Pie filling, saute in a bit of organic butter or avocado oil 1/2-1 C chopped
onion, 1 Cup diced carrots or sweet potato, 1 Cup chopped mushrooms and 2 cloves of diced garlic. Add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp rubbed sage and 1/4 tsp ground nutmeg. When the veggies have softened, coat the whole thing with 3-4 T of almond flour. Stir. Pour in 2 C. chicken broth and either 3/4 C organic milk or 1/3 C organic half and half. Add the rest of your shredded chicken (at least 2 C). Bring to a boil. Then reduce heat and simmer about 10 min. For a thicker filling, spoon a few Tablespoons of the liquid into a bowl and mix in either 2 T Tapioca Starch (my preference) or 1 T corn starch. Return mixture to pan. Stir. You can put this in a glass container to store until you are ready to prepare it for dinner.
To make Crust, Combine in a bowl, 1.5 Cups almond flour, 1/2 tsp rubbed sage, 1/4 tsp sea salt, 1 egg and 2 T butter. Use a fork to stir it until it is all combined. You should be able to form it with your hands. If it is too dry, add a smidge of butter or water. If it is too moist, add almond flour one Tbsp at a time until the consistency is good and it holds together when you squeeze it. Take the Pie filling and place it in a loaf pan or 8x8 baking dish. Roll crust out on the counter and use a spatula to move it to the top of your loaf pan. Bake at 400* for 10 min. Reduce heat to 350* and cook another 10-15 min.