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Total Choice Chicken Pot Pie Recipe

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This recipe for Total Choice Chicken Pot Pie is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 cups almond flour
1 egg
1/2 tsp baking soda
1/4 tsp sea salt
2 tbsp extra-virgin olive oil
2 cups chopped onion
1 lb shredded rotisserie chicken
4 cups low-sodium chicken broth
2 cups carrots, sliced

2 cups peas
1/2 cup potatoes, chopped
dash pepper
2 tsp rosemary
1/2 tsp dried sage
2 tsp thyme
1/4 cup whole-wheat flour
1/4 cup unsweetened vanilla almond milk
dash sea salt
Directions:
Directions:
To make the crust, combine almond flour, egg, baking soda and salt.

Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

To make the filling, place a wide pan over medium-high heat and add olive oil.

Add onions and cook, stirring frequently until golden brown.

Add chicken, broth, carrots, peas, potatoes, pepper, rosemary, sage and thyme.

Combine remaining flour and almond milk and add to stovetop mixture. Cook and stir until sauce is thick.

Dish into 8 individual ramekins.

Roll out the crust between 2 sheets of parchment paper. Cut out 8 circles and place one on top of each ramekin.

Sprinkle with salt and bake for 30 minutes.

Serve warm.

Makes 8 servings

Calories: 341, Protein: 22 g, Fat: 19 g, Fiber: 7 g, Sugar: 7 g, Sodium: 701 mg

 

 

 

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