There is just something special about chicken. It seems to have its toe in so many comforting recipes. Chicken pot pie has to be near the top of most folks’ comfort food lists. Something about the word “pie,” I guess. The crust may crack and separate a bit, depending on the size of your baking dish. Don’t fret, the flavors and textures will still be there waiting on your fork.
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
- Oven should be preheated to 350°F (175°C).
- 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.
- Place in refrigerator until you are ready to cover your other ingredients.
- 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.
- 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.
- Add coconut flour to thicken mixture and let simmer for 10 minutes.
- Pour all ingredients into casserole dish and place dough over top. Bake for 25–30 minutes.
Plan Ahead—Having your meat already cooked helps expedite this recipe. Otherwise you’ll need to bake the chicken for 45–50 minutes before creating the filling.
Variations—Try using turkey or duck breast to change the flavor and texture of this classic.
Hint—This recipe freezes very well.
