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CHICKEN POT PIE FMD MAKEROVER - FMD P3 Recipe

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This recipe for CHICKEN POT PIE FMD MAKEROVER - FMD P3, by , is from The DOUGLAS Family Cookbook Project, 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!

Contributor:  
Contributor:  
CASSIE DOUGLAS

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
2 CUPS ALMOND FLOUR
1 EGG
2 TBSP COCONUT OIL
PINCH OF SEA SALT

PIE:
1 LB BONELESS, SKINLESS CHICKEN BREAST
3 TBSP EXTRA VIRGIN OLIVE OIL
SEA SALT
PEPPER
2 C CHOPPED ONION
2 C SLICED CARROTS
2 C CUT GREEN BEANS
4 C LOW SODIUM CHICKEN BROTH
2 TSP FRESH THYME
1/2 TSP DRIED SAGE
1/4 C ARROWROOT
1/4 C COCONUT OR ALMOND MILK

Directions:
Directions:
ROAST CHICKEN
PREHEAT OVEN TO 350
PLACE CHICKEN ON FOIL LINED PAN AND DRIZZLE WITH 1 TBSP OF THE OLIVE OIL
SEASON WITH SALT AND PEPPER
BAKE 35 MINUTES. REMOVE FROM OVEN AND LET COOL CUT INTO CUBES

MIX CRUST INGREDIENTS TOGETHER. FORM DISK, WRAP IN PLASTIC WRAP AND PLACE IN REFRIDGERATOR 30 MINUTES.

PREHEAT OVEN TO 375
PLACE A WIDE POT OVER MEDIUM HEAT. ADD REMAINING 2 TBSP OF OLIVE OIL.
ADD ONIONS AND COOK UNTIL GOLDEN BROWN.
ADD NEXT 6 INGREDIENTS. STIR IN ARROWROOT AND MILK TO DISSOLVE.
COOK UNTIL SLIGHTLY THICKENED.

DIVIDE FILLING INTO 8 1 CUP RAMEKINS. ROLL OUT CRUST AND CUT TO FIT OVER RAMEKINS.

COOK 30 MINUTES.

 

 

 

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