Chicken pot pie
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Ingredients
3 cups shredded chicken, use leftover roasted chicken or other cooked chicken
2 cups chicken broth or water
½ cup almond milk or other milk, or yogurt works also
2 carrots, diced into coin shapes trimmed and peeled
1 cup peas
2 celery stalks trimmed and diced
½ tsp dried thyme
other stuff you might like, like mushrooms
dash of black pepper
3 cups blanched almond flour
½ tsp salt
4 TBSP unsalted butter, cold and cut into small pieces
2 large eggs
420 grams shredded chicken, use leftover roasted chicken or other cooked chicken
474 ml chicken broth or water
118 ml almond milk or other milk, or yogurt works also
2 carrots, diced into coin shapes trimmed and peeled
145 grams peas
2 celery stalks trimmed and diced
½ tsp (2.5 ml) dried thyme
other stuff you might like, like mushrooms
dash of black pepper
300 grams blanched almond flour
½ tsp (2.5 ml) salt
4 TBSP (60 ml) unsalted butter, cold and cut into small pieces
2 large eggs
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Instructions
- Preheat the oven to 375 °F (190 °C)
- Add all the filling ingredients (first 9) except for the almond milk, in a saucepan and cook on a medium heat for about 10 minutes, or until the celery and carrots begin to soften.
- Remove 1 cup of chicken stock (the liquid in the mixture) and add the almond milk and simmer for another 5 minutes or so, until the flavor is developed.
- Make the crust by combining the almond flour, salt, butter and eggs in a food processor, or combine by hand.
- Add some filling to a ramekin.
- Take a small ball of dough, flatten it to a disk size, and place it over the filled ramekin. Repeat for all your ramekins until the filling is used up. You won't need all the dough in this recipe.
- Bake the ramekins in the oven for 10 minutes or until the crust is browned.
- Cool and enjoy. These are hot, and we're usually impatient, so I serve them with a napkin rapped around them.
Nutritional Info
Storage
Notes
You can make one big pie, or 4 individual pot pies using this recipe. I use ramekins that hold about 7 ounces (207 ml).
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