Chicken Pot Pie

This is delicious!

Filling (makes about 4 individual small pot pies)

• 2-3 cups of shredded chicken (I usually use leftover roasted chicken)
• 2 cups of chicken stock (or water)
• 1/2 cup of almond milk (or other milk, or yogurt works too!)
• 2 carrots, peeled and sliced into coins
• 2 celery stalks, sliced
• 1 cup of peas (or more)
• 1/2 teaspoon of thyme, dried
• 1/2 teaspoon sea salt (or to taste)
• add other stuff you like – mushrooms, onions, string beans, you name it
• dash of black pepper
• 4 ramekins (approx. 7 ounce capacity)

Crust

You can use any pie crust here, and this one is the original crust I used when I first started making this recipe. I now use the biscuit recipe for the crust.

• 3 cups of blanched almond flour
• 1/2 teaspoon of sea salt
• 4 tablespoons of unsalted butter, cold and cut into small pieces
• 2 eggs

Method

1. Boil all the filling ingredients except for the almond milk, in a saucepan or frying pan for about 10 minutes, or until the celery and carrots begin to soften.
2. Remove 1 cup of chicken stock (the liquid in the mixture) and add the almond milk and simmer for another 5 minutes or so, until the flavor is developed.
3. Make the crust by combining all the ingredients in a food processor, or combine by hand.
4. Add some filling to a ramekin.
5. Take a small ball of dough, flatten it to a disk size, and place it over the filled ramekin. Repeat for all your ramekins until the filling is used up. You won’t need all the dough in this recipe.
6. Bake the ramekins at 375 degrees F for 10 minutes or until the crust is browned.
7. Cool and enjoy. These are hot, and we’re usually impatient, so I serve them with a napkin rapped around them.

This comes directly from ComfyBelly.com