This specific recipe goes out to my step-mom. She came over for dinner earlier this week and I made this for her. She absolutely loved it and wanted the recipe. So this is for you, Vicky! I must forewarn you all: this dish is extremely delicious and if you are not careful, you may eat the whole thing, so save room for your salad. 🙂
Total Cooking Time: 45 Min.
- 1 cup of Almond Flour (I used Bob’s Red Mill Brand – others work great)
- ¼ TSP of baking soda
- ¼ TSP of parsley (dried)
- 1 TSP of chives
- 1 Tablespoon of Walnut Oil or Coconut Oil
- 1 TSP of Water
- Dash of Salt
Preheat oven to 350 F. Mix all of the ingredients together in a small bowl. Once mixed well, it should resemble a paste- like dough. Take an 8 X 10.5 rectangle-baking dish (or similar size) and press your crust mix into the bottom of your baking dish covering the whole base of the dish. Bake your crust for 12 minutes. Remove from oven and set aside.
Chicken Pot Pie Filing
- 4 large boneless chicken breasts OR a package of 12 boneless chicken tenderloins (I used tenderloins – easier to chop) Chopped into ½ inch size pieces
- 1 cup of chopped white onion
- 2 cups of chopped mushrooms
- 1 cup of chopped celery
- 2 cups of shredded carrots (or 1 cup of chopped carrots)
- 2 Tablespoons of Walnut Oil (or Coconut Oil)
- 1 TSP of minced garlic
- ½ Tablespoon of parsley (dried)
- ½ TSP of salt
- ½ TSP of rosemary
- ¼ TSP of pepper
- 1 cup of chicken broth
- 1 ½ Tablespoons of Arrowroot Powder
- In a large skillet, add your walnut oil and your chicken bits. Cook over medium heat until chicken bits are fully cooked through.
- Add onion, seasonings, and garlic to the chicken mix. Cook until soft (3 minutes)
- Add the rest of your veggies: carrots, mushrooms, and celery. Cook until tender – Meanwhile – in a small bowl, mix your chicken broth and arrowroot powder. Whisk vigorously until powder is dissolved into the broth.
- Once your veggie chicken mix is done, turn up the heat to high on your skillet. Once hot, add your broth/arrowroot powder mixture to your skillet. Stir constantly until the mix thickens up (about 1 minute). Once mix thickens, remove from heat and pour over your potpie crust and spread out evenly. Serve immediately or refrigerate for later.