Healthier Chicken Pot Pie

Ingredients:

Crust:

• 1- 1 1/4 cups unbleached white flour

• 1/4 tsp sea salt

• 1/3 cup unsalted butter or coconut oil

• 1 egg yolk

• 2-3 T unsweetened almond milk

Filliing:

• 2 cups cooked chopped chicken or 3/4-1lb boneless chicken breasts, cut into cubes

• 1/2 cup chopped onion, shallot or leek

• 1 1/2 cups chopped celery

• 1 1/2 cups chopped carrots

• 1 1/2 cups chopped sweet potato or purple potato

• 1 1/3 cups chicken broth

• 1/3 cup gluten free flour

• 1 cup unsweetened almond milk

• 3/4 tsp sea salt

• fresh ground pepper to taste

• 1 tsp dried thyme

• 1 tsp oregano

• several drops of hot sauce or spoonfuls of salsa (optional)

• 1 egg for egg wash

Here’s How:

Crust:

1. Preheat oven to 375.

2. Dice butter and place on a plate to chill in the fridge.

3. Place 1 cup flour and salt in a bowl and whisk.

4. Add cut up butter and mash with a fork, pastry cutter and even your fingers to blend with flour.

5. Add egg yolk and mix, then 2 T of almond milk, reserving last T if needed.

6. Form dough into ball and roll out between 2 pieces of parchment in the shape of the pyrex dish you use (9/13) and set aside.

7. In a large saute or soup pan, heat and add a touch of ghee, coconut oil or avocado oil, heat and saute onion for 3-5 minutes until browned.

8. If using raw chicken, add and saute for 2 minutes.

9. Add celery for another 2 minutes.

10. Then add remaining veggies and stir.

11. Whisk gluten free flour into chicken broth and add to veggies.

12. Add almond milk and seasonings and simmer for 2-3 minutes. Transfer to pyrex dish, let cool for 5 minutes.

13. Peel top parchment off dough and flip dough onto mixture and shape to cover dish.

14. Paint egg wash over dough and bake for 40-50 minutes or until nicely browned.