Adapted from comfybelly.com.
Makes 4 servings.
2-3 cups shredded or chopped roasted chicken
2 cups chicken stock
1/2 cup coconut milk
3 stalks celery, sliced (1 cup)
6 small carrots, cleaned and diced (1 cup)
1/2 medium onion, peeled and chopped (1/2 cup)
4 ounces mushrooms, cleaned and chopped
1 Tbsp coconut oil
1/2 tsp thyme, fresh or dried
freshly ground black pepper
2 1/2 cups blanched almond flour
2 Tbsp chilled grass-fed butter
1/2 tsp salt
- Preheat oven to 375 degrees 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.