Ingredients
Crust:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 cups tapioca flour
- 1 tsp salt
- 14 Tbsp Palm oil shortening cold, or grass-fed butter, or a combination of both, cold
- 1 tsp coconut sugar optional
- 2 large eggs
Filling:
- 1 lb chicken breasts or thighs cooked and cubed
- 1 small onion diced
- 1 1/4 cups celery diced
- 1 1/2 cups carrots peeled and diced and blanched**
- 1 head broccoli cut into florets and blanched**
- 6 Tbsp organic ghee or grass-fed butter
- 1/4 cup tapioca flour or arrowroot starch
- 2 3/4 cups chicken bone broth homemade or purchased
- 1/3 cup full fat coconut milk blended prior to adding
- 1 tsp dried poultry seasoning blend
- 3/4 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1 Tbsp fresh parsley minced
- 1 egg plus 1 tbsp water for egg wash, optional
Instructions
Prepare Crust:
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In a food processor combine all ingredients EXCEPT for the eggs and pulse until mixture resembles thick crumbs. Then, pulse/process in the eggs until a dough forms. Gather the dough into a ball prior to rolling or pressing into your pie dish(es).
Separate dough into 4 disks and wrap tightly in plastic. Refrigerate for about 30 minutes prior to pressing/rolling out dough.
Prepare Filling:
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Have your chicken cooked and cubed and your carrots and broccoli blanched** and set aside. Preheat your oven to 400 degrees
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Heat a large stock pot over med-low heat and add the 6 tbsp ghee or butter. Add the onions and celery, sprinkle with just a bit of salt and pepper.
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Raise the heat to medium and cook about 5 minutes, until translucent and fragrant.
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Whisk in the tapioca flour and continue whisking while the mixture bubbles for 1-2 minutes.
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Add bone broth and raise the heat, bringing the mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
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Once thickened, add the coconut milk, poultry seasoning, salt, pepper, parsley, cubed chicken, carrots and broccoli. Stir and cook another 1-2 minutes, then remove from heat and set aside.
Assemble Pies:
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If planning on making both bottom and top crusts (as opposed to top only) press or roll dough between two sheets of parchment paper, then gently lay each one into the bottom of your pie dishes - you can make this in a large deep dish pie dish (9 inches) or 2 smaller deep dish pie dishes (5-6 inches). Alternatively, you can make 4 personal size pies in ramekins.***
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If using a bottom crust, poke holes all over crust with a pork and place pie dishes on a baking sheet. Pre-bake the bottom only for 10-12 minutes, or until bottom is just set, then remove from oven.
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Fill your pie dishes with filling almost up to the top (it’s fine that they boil over a bit while baking). Extra filling can be saved as leftovers for soup, or frozen for later use.
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To prepare the top crusts, roll or press the remaining disks between two pieces of parchment paper (or all of them, if using a top crust only) until about 1/4” thick. Carefully place top crust over filling and seal the edges as desired, then, using a thin knife, make 3 or 4 slits on the top crust. If using the egg wash, gently brush it over the top crusts and sprinkle with additional sea salt if desired.
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Place pie dishes on a large baking sheet (use 2 if necessary) and bake in the preheated oven for 30 minutes, until crust is deep golden brown and filling is bubbling through.
Recipe Notes
*Unbaked pies can be frozen and baked later on, you can also prepare dough and filling up to 3 days ahead of time, then assemble and bake
**See this video for instructions on how to blanch vegetables.
***Press dough into bottom and sides of the pie dish(es) to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!