What We Ate Wednesday: Super Easy Chicken Pot Pie (egg, dairy, grain and soy free)

Every once and a while I have a craving for some comfort food. In my house growing up, comfort food meant TV dinners and frozen pot pies... don't judge).

I tried several recipes and came up with this recipe that's super quick and easy- not quite microwave dinner easy, but quick enough for a busy weeknight.

Enjoy!

Crust:
3 cups Almond Meal
1.5 tsp Kosher Salt
1 tsp Baking Powder
1/4 cup Coconut Oil (room temperature)
1/4 cup ghee
1 tbs Cool Water
Mix together and knead on a clean surface, roll into a ball and cover with plastic wrap. Refrigerate.

Pie filling:
1/4 cup ghee
2tbs almond flour
4 cups chicken broth
Arrowroot (optional)
2 garlic cloves
1 Tbsp rosemary
2 tsp salt
1 tsp black pepper

Melt ghee in a medium-sized saucepan on medium low. Add flour slowly while whisking until smooth. Keep stirring, and gradually add broth.

Simmer for 10 minutes, whisking periodically. If mixture is too thick add a little bit of water. If too watery add some more almond flour or a bit of arrowroot powder.

Now, add veggies and seasoning.
Add your chicken last and simmer another 10 minutes.

Pour into a casserole dish (or individual dishes).

Take dough out of refrigerator, and roll it 1/2 inch thick. Cut crust to fit casserole dish, just slightly over the edge. Press edge of crust to seal pie, and cut a few small vents in the too to let out steam.

Bake at 350f for about 15 minutes or until crust is golden brown. Let sit 10 minutes and serve hot.