Paleo Chicken Pot Pie

Ingredients

• Equipment needed: A food processor, a large oven-proof skillet. I used an old-fashioned 10-inch cast-iron pan. A rolling pin.
Crust
• 1 cup medium shredded unsweetened coconut flakes (not coconut flour)
• 2/3 cup almond meal
• 1/3 cup arrowroot powder
• 1/4 teaspoon + a pinch unprocessed salt
• 1 egg
• 1/2 tablespoon live apple cider vinegar or lemon juice
• 1/2 tablespoon filtered water (only if necessary)
• 1 tablespoon coconut oil – or 1 egg white – for brushing crust before baking.
Filling
• 2 tablespoons coconut oil
• 6 cloves garlic crushed or minced
• 1 medium onion, diced
• 1 pound organic chicken meat (cooked weight) cut into 1/2-inch cubes
• Unprocessed salt and black pepper to taste
• 2 tablespoons coconut oil
• 1 cup diced mushrooms
• 3 medium carrots, diced
• 3 medium ribs celery, diced
• 1/2 - 3/4 cup unsweetened coconut milk or filtered water
• 3/4 cup peas, fresh or frozen
• Unprocessed salt and black pepper to taste
Sauce
• 1 - 1 1/2 cups unsweetened coconut milk (Use the lower amount if coconut milk is thin, the higher amount if it is thick.)
• 1/3 cup arrowroot powder
• 1 natural organic vegetable bouillon cube, diced
• 2 tablespoons nutritional yeast
• handful minced parsley
• handful minced basil
• 1 teaspoon ground cumin
• 1 tablespoon fresh lemon juice
• 1 teaspoon rosemary
• 1 teaspoon sage
• 1 teaspoon fresh thyme
• Unprocessed salt and black pepper to taste

Instructions

Crust
1. In a food processor, add the coconut flakes and almond meal. Spin it for a minute as fine as possible. Open the processor, stir the bottom, and grind until fine.
2. Add arrowroot powder and salt. Mix again. Add egg and vinegar or lemon juice. Process until it forms a cohesive dough. If it is too thick to roll out, add a bit of water a teaspoon at a time. If it is too thin, add a bit more arrowroot or almond meal. Form the dough into a ball. Press it flat to 1/2 inch thick and refrigerate while you make the filling.
Filling:
3. In a large oven-proof skillet, sauté the garlic and onions in coconut oil until they begin to soften. Add salt and pepper to taste. Then cover and set aside.
4. In a second skillet, sauté the mushrooms in coconut oil until they begin to soften. Add carrots, celery and coconut milk. Turn heat down and steam-cook the vegetables until they begin to soften. Add peas and cook briefly. Add cooked chicken last, stir in and heat until it bubbles. Add salt and pepper to taste. Remove from heat and set aside.
Sauce:
5. In a saucepan whisk together coconut milk, arrowroot powder, bouillon cube, nutritional yeast, parsley, basil, cumin, lemon juice, rosemary, sage and thyme. Add salt and pepper to taste. Stir with a whisk and keep an eye on it constantly over low heat until arrowroot thickens.
Assemble the pie.
6. Preheat oven to 350°F. Move the skillet of chicken to the stove over very low heat. Add the mushroom vegetable mixture. Pour the sauce over everything and stir well to combine. Add salt and pepper to taste. Turn heat down to simmer.
Roll the Top Crust:
7. Remove dough from the refrigerator. Roll it between 2 layers of parchment or wax paper to 1/8 inch thick and 12 – 13 inches in diameter. Use your skillet lid to measure out the rolled dough. It should extend 1-inch inch beyond the edge all the way around to allow for a nice crimped edge. Peel off the top layer of paper, and place the rolled dough on top of the pan. Crimp the edges all around just like a pie. Brush with melted coconut oil. Prick 6-12 tiny steam holes in the top with a small knife.
Bake and Eat:
8. Bake for 25 minutes. Then check the color of the crust. Set the timer for a few minutes more. Watch carefully and remove from the oven as the crust begins to brown. You can finish it to a beautiful golden brown by turning the oven on broil for the last few minutes. It is best to cool at least 30 minutes before serving so it’s easier to cut and serve without falling apart. In either case, it will taste delicious.