Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie
Gluten Free Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Listed in instructions

Directions

Crust: 1.5 Cups (C) almond flour or meal, 1/2 tsp sea salt, 1/2 tsp baking soda, 1 TBS minced scallions (white and green parts), 1/4 C grapeseed oil, 1 TBS water. In a large bowl combine dry ingredients. In a medium bowl whisk wet ingredients. Stir wet ingredients into the dry until combined. Press the dough into a 9.5 inch or deep-dish pie pan. Bake for 12-15 minutes at 350. Remove and let cool completely. Chicken Pot Pie: 1 lb chicken breast, 2 tbs grapeseed oil, 1 large onion - finely chopped, 2 stalks chopped celery, 2 med carrots diced, 1 tsp sea salt, 1 C thinly sliced mushrooms, 1/2 C finely chopped fresh parsley, 1/2 C frozen peas, 2 tbs arrowroot powder, 1 C chicken stock. Rinse chicken and pat dry. Cut into 1/2 inch cubes, transfer to plate and return to refrigerator. Heat oil on skillet over med/high heat. Saute onion for 8-10 minutes or until soft then decrease heat to med. Add celery, carrots and salt; cook covered for 10-15 minutes or until tender. Stir in mushrooms and chicken and cook covered for 3-5 minutes, until chicken is cooked through (NOTE: I did not use mushrooms, Didn't have any and Robert Hartgrove isn't a huge fan of fungi.) Stir in the parsley and peas (NOTE: I didn't have fresh parsley either... it was still FANTASTIC!). In a small bowl, vigorously whisk the arrowroot powder into the chicken stock until dissolved. Raise the temp on your chicken veggie mixture to high, then add the arrowroot mixture, whisking constantly for about one minute, until thick. Pour the mixture into the crust, top with pepper and serve!!

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