Paleo Chicken Pot Pie #healthy

Chicken Pot Pie is one of those comfort sustenances I have missed since we changed our eating routine around four years earlier. My mom's chicken pot pie was one of my best decisions growing up. When we went Paleo, I had basically deserted making a luscious Paleo chicken pot pie recipe. We should be honest– making a without grain covering that is flakey, yummy and truly holds together is a troublesome solicitation. In any case, it's been done, mates. I have formally made a Paleo chicken pot pie recipe that enlivened the majority of my kids, Superman and myself!

The key to this frame is to guarantee it's completely chilled before you work with it, and working with it quickly. You'll have a perfect chicken pot pie gazing you in the face if you work quickly!

This equation is perfect for a cool fall night or cold winter night when you essentially need a pinch of comfort and warmth in your gut.

Also try our recipe : Vegan Gumbo #healthyrecipe

INGREDIENTS :
For the crust :

1.5 cups blanched almond flour
1/2 cup tapioca flour
1 tsp salt
1/2 tsp gluten-free baking powder
2/3 cup organic palm shortening
6 TBSP cold water

For the filling :

1 lb boneless, skinless chicken breasts cut into small cubes
2 carrots chopped
1 cup broccoli chopped
1/3 cup butter or coconut oil
1/3 cup chopped onion
1/4 cup tapioca flour
1/2 tsp salt
1/4 tsp black pepper
pinch paprika
1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
1/3 cup almond milk or other preferred milk

INSTRUCTIONS :
For the crust:

Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
Cut in the palm shortening until the mixture resembles course sand.
Stir in the cold water.
Place in refrigerator while you prepare the filling.

For the filling:

Preheat oven to 375 degrees.
In a saucepan, combine the chicken, carrots and broccoli.
Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
In another saucepan over medium heat, cook onions in butter until tender.
Stir in tapioca flour, salt, pepper and paprika.
Slowly stir in chicken broth and almond milk.
Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
Stir together the chicken mixture and butter mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.