chicken pot pie

Serving Size: 4  |  Cook Time: 1 hr. 45 min.

Ingredients:

  • 2 Pouches Osso Good Chicken Bone Broth
  • 2 chicken breasts (chopped and cooked)
  • 3 carrots (chopped)
  • 1/3 cup peas
  • 1 onion (chopped)
  • 2 russet potatoes (peeled and chopped)
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/3 cup coconut milk
  • 1 cup almond flour
  • 3/4 cup tapioca starch
  • 1/2 tsp paprika
  • 1/2 tsp salt (crust)
  • 1/4 tsp baking powder
  • 1/8 tsp pepper (crust)
  • 1/4 cup ghee
  • 1 large egg
  • 3 tbsp cold water

Method:

  1. In a food processor add in almond flour, tapioca starch, pepper, paprika, and salt
  2. Pulse 2 times
  3. Add in your ghee, egg and water
  4. Pulse about 5 times, do not over mix
  5. Roll dough into a ball, wrap in plastic wrap and place in the freezer for 30 minutes
  6. Roll out your dough in between two pieces of parchment paper
  7. Place back in the freezer for another 30-45 minutes
  8. Preheat the oven to 350 degrees
  9. Saute all your ingredients in a large pot, until potatoes are slightly soft
  10. Add your filling into a small casserole dish
  11. Top with your crust, break off the edges that do not fit
  12. Bake for an 1 hour and 5 minutes

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