This recipe turned out so well. I wasn't sure how the crust would turn out, but I was pleasantly surprised. I made a couple of substitutions. I used Italian seasoning because I didn't have Sage. But feel free to substitute any seasoning you like. This recipe came from Nesting With Grace. You can follow the link above to find the original recipe.
The crust contains an EGG. Make sure you are cleared to introduce eggs before trying this recipe.
* If its ok, you might be able to substitute a flax or chia egg. Check to make sure something like that is ok for you to use.
Ingredients:
1 medium Onion, diced
1 cup chopped carrots
1 cup chopped and peeled sweet potatoes
1 cup frozen peas
2 cups cubed cooked chicken
2 tablespoons coconut oil or olive oil
1/2 cup blanched almond flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning or whatever seasoning you like
1/4 teaspoon ground nutmeg
2 cups chicken broth
3/4 cup almond milk
1 tablespoon Tapioca Flour/starch (optional for thickening)
Pot Pie Crust:
2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
2 tablespoons coconut oil
1 egg or 2 egg whites (you could also substitute a flax egg or chia egg)
Flax egg - Mix 1 tbls ground flax or chia with 3 tbls water. Let sit for 15 minutes until it turns to a gelatinous mixture.
Instructions:
Filling:
Saute veggies (excluding peas), in coconut oil or olive oil over medium heat.
Add in spices. Cook until veggies are tender, about 8-10nminutes.
Add in the 1/2 cup of almond flour and stir to coat the vegetables.
Stir in chicken broth and almond milk. Bring to a boil then simmer until the mixture thickens, about 10 minutes.
If the filling is a good thickness for you, you can continue to the next step. If the filling needs to thicken, take out a 1/4 cup of the broth and stir in 1 tablespoon of tapioca flour to create a rue. Once that is smooth, add it back into the filling and stir it in. Allow it to cook about 5 more minutes to thicken up.
Stir in the peas and the chicken and turn off the heat.
Preheat oven to 400 degrees.
Pie Crust:
Mix all the crust ingredients together with a fork until it is crumbly. The coconut oil does not need to be melted.
Split the dough in two portions. One will be for the bottom of the pie and the other portion will be to cover the top.
I used a 9 inch pie pan.
Press one portion of the dough into the bottom of the pie pan. Try to work it up the sides of the pan.
Take the 2nd portion of dough and roll it between 2 pieces or wax paper or parchment paper. Roll it into a large enough circle to cover the top of the pie and set aside.
At this point, you can pour in your filling onto the crust, and then lay the rolled-out dough over the pie to cover it.
You can make it as pretty or rustic as you want. I took the very lazy way out and just folded some of the edges over to seal it all the way around.
Then poke a few holes in the top with a knife, and you're ready to bake.
You are going to bake the pie at 400 degrees for 10 minutes.
Then lower the temperature to 350 degrees and continue baking for 30 minutes, until the top is golden brown.
Let cool a bit and then serve and enjoy!



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