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