The definition of comfort food should be “Chicken Pot Pie”. It’s simply perfect in the fall and winter months with its yummy, warm filling and delicious, crunchy dough on top. I just love this stuff, it’s truly a recipe for all year round.
Ingredients for filling:
2 Tbsp grass-fed butter
1 yellow onion, chopped
2 large stalks of celery, chopped
3 large cloves garlic, minced
2 large carrots, chopped
1.25 cups butternut squash cubes
1/4 cup chicken bone broth
1/2 cup full-fat coconut milk
3 cups leftover shredded boneless skinless chicken thighs
Sea salt and pepper to taste
1/2 tsp ground turmeric
1/2 cup chopped fresh Italian parsley
1 cup fresh green beans, cut into 1 or 2 inch pieces or peas
Ingredients for the topping:
1 cup blanched almond flour
3 Tbsp grass-fed butter
Pinch of sea salt
Directions for filling:
- Preheat the oven to 350 degrees.
- Melt the butter in a large pot over medium heat. Add the onion, garlic, carrots and celery, and stir. After a few minutes, add the squash. Stir and continue to cook.
- Stir in the chicken and add the broth. After a minute or two, add the sea salt, pepper, turmeric and fresh parsley.
- Next, add the coconut milk and green beans, and stir well. Cook 3-4 more minutes and if mixture seems like it needs more liquid, add a bit more broth.
- Remove from heat and pour mixture into a 2-quart casserole dish. Sprinkle almond flour topping evenly over the top (recipe below) and place in oven, uncovered.
- Bake for 20-30 minutes or until golden brown on top.
Directions for topping:
- In a small skillet, melt the butter over medium heat. Reduce the heat to medium-low and add the almond flour and a pinch of sea salt.
- Mix well, until almond flour is coated in the butter (it will be in small clumps)
- Remove from heat and use atop of the filling, once it’s been poured into the casserole dish.
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