Ingredients
Scale
- For the crust:
- 1 cup finely ground almond flour/meal
- 1 egg
- ¼ tsp baking powder
- ¼ tsp sea salt
- For the filling:
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 cup chopped mushrooms
- 1 cup chopped broccoli florets
- 3 cups shredded cooked chicken
- 2 cups chicken broth
- 1 tsp dried parsley
- black pepper to taste
- a couple sprigs fresh rosemary, chopped
- a couple sprigs fresh thyme, chopped
- Olive oil
Directions
- 1. To make your crust: Combine almond flour, egg, baking powder, and sea salt in food processor until soft dough forms.
- 2. Refrigerate dough while you prepare the pot pie filling.
- 3. Saute carrots and onion in a large pan in a bit of olive oil over medium heat until onions start to soften.
- 4. Add broccoli, stir, and cook another couple of minutes until bright green.
- 5. Add mushrooms, stir, and cook another couple of minutes until mushrooms start to soften.
- 6. Add spices, chicken, and broth, stir, and cook another couple of minutes, then pour into a small casserole dish.
- 7. Roll out your almond flour dough between two pieces of parchment paper until it is just slightly larger then your casserole dish, then layer it over your pot pie filling.
- 8. Cut a couple of slits in the top to let steam escape. (Note that the dough will be very sticky.)
- 9. Bake at 375 for 65 minutes, and serve piping hot.