Pot of chicken pie recipe

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For the Topping
  • 2 cups (300 g) almond flour (blanched is preferred)
  • ½ cup (125 ml) olive oil
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For the Filling
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1½ cups (225 g) onion, chopped
  • 3 cups (300 g) mushrooms, coarsely chopped
  • 1 cup (100 g) carrots, chopped
  • 1 cup (100 g) celery, chopped
  • 2 cups (350 g) broccoli florets, chopped
  • 2 pounds (900 g) cooked chicken breasts, chopped in small pieces
  • 4 cups (1 l) chicken stock
  • 1 teaspoon parsley
  • ½ teaspoon black pepper
  • 1 tablespoon coconut flour
How to Make It
  1. Oven should be preheated to 350°F (175°C).
  2. Mix almond flour, olive oil, baking soda, and salt in small bowl. To make your crust, roll out the dough on wax paper into a sheet large enough to cover the casserole dish of your choosing.
  3. Place in refrigerator until you are ready to cover your other ingredients.
  4. Heat 2 tablespoons of olive oil in large skillet and sauté garlic and onion. Once they have softened, add mushrooms and cook for a few minutes.
  5. Add carrots, celery, and broccoli and continue to cook for another 5 minutes. When they begin to cook through, add the chicken, stock, parsley, and pepper.
  6. Add coconut flour to thicken mixture and let simmer for 10 minutes.
  7. Pour all ingredients into casserole dish and place dough over top. Bake for 25–30 minutes.

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