Chicken pot pie is a timeless classic that never gets boring. My children love this meal and always ask for seconds—in fact, I double this recipe and bake it in a 10x14-inch glass baking dish every time I make it! Pot pie is a great way to use up leftover cooked chicken from a whole roasted chicken. If you don't have any leftover chicken, you can poach a few chicken breasts or chicken thighs to use in this recipe. Serve chicken pot pie on a cold winter’s evening alongside Sautéed Winter Greens with Caramelized Onions, or a fresh green salad.
Ingredients
Pie Crust
1 cups
blanched almond flour
1 cups
tapioca flour
(or arrowroot powder)
½ teaspoons
fine sea salt
5 tablespoons
unsalted butter
(or organic palm shortening)
1 large
eggs
Filling
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
1½ cups
diced
carrots
1½ cups
chopped
green beans
1½ cups
diced
red potatoes
2 cups
chicken bone broth
3 tablespoons
arrowroot powder
2 cups
chopped
cooked chicken
1 teaspoons
dried thyme
1 teaspoons
dried marjoram
1 cups
frozen peas
½ cups
chopped
parsley
Herbamare
(to taste)
