Tonight, I am in the mood for crusty, savory comfort food. What would be more satisfying than chicken pot pie with a flaky almond flour crust? This is a great cold-weather meal and a big accomplishment for me because Aly, my toughest critic and the pickiest of my little eaters, actually ate the whole thing without much fuss at all! Be sure to use a super-fine blanched almond flour for the best results. You can fill 4-6 ramekins with this recipe, but it’s really only enough food to satisfy four people for dinner.
Adapted from comfybelly.com.
You may add a little bit of arrowroot powder to thicken the filling.
- roasted chicken - 2-3 cups, shredded or chopped
- chicken stock - 2 cups
- unsweetened full-fat coconut milk - 1/2 cup
- celery - 3 stalks, sliced (1 cup)
- carrots - 6 small, cleaned and diced (1 cup)
- yellow onion - 1/2 medium, peeled and chopped (1/2 cup)
- fresh mushrooms - 4 ounces, cleaned and chopped
- coconut oil - 1 Tbsp
- thyme - 1/2 tsp, fresh or dried
- sea salt - to taste
- freshly ground black pepper - to taste
- blanched almond flour - 2 1/2 cups
- cold, pastured butter - 2 Tbsp
- pastured eggs - 1
- sea salt - 1/2 tsp
- ramekins - 6
- Preheat oven to 375º F.
- Warm coconut oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender.
- Add chicken and chicken stock and bring to a boil. Reduce heat, remove one cup of chicken stock and add coconut milk. Simmer for 5 minutes to allow the flavors to blend.
- To make crust, add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball. Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer. Use a biscuit cutter, cookie cutter, knife, or jar lid to cut the crust to the appropriate size circles to fit your ramekins.
- Divide chicken mixture evenly among ramekins. Place crust on top of chicken mixture and press into sides.
- Place ramekins on a large, rimmed baking sheet.
- Bake for 15 minutes or until the crust is lightly browned.
NOTE: Pot pies and burnt tongues go hand-in-hand. Especially if you are serving children, be sure to insert a spoon through the crust to let the filling cool down a little bit before eating.