The snow hasn’t slowed one bit here in Boston. The snow is now piled so high that it reaches above my head, icicles hover over doorways and windows threatening the commuters below, and I have been snowed in for days. My only excursion out of the house has been for groceries.
Luckily being snowed in hasn’t hindered my kitchen inspiration one bit, it has actually made me more creative. I’ve been craving comfort foods and having a blast creating Paleo friendly versions of my childhood favorites.
This chicken pot pie with crumbly crust may be one of my best recipes to date. A warm creamy center filled with hearty vegetables topped with a buttery, crumbly crust just like Grandma used to make. This recipe doesn’t skimp on anything.
In fact it may just be the perfect home cooked meal for your Valentine this year! Light some candles, bake the pie and enjoy!
- 1½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup grass-fed butter, melted
- 1½ teaspoon water
- 1 chicken breast
- Freshly ground black pepper
- Sea salt
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- ½ cups carrots, peeled and diced
- ½ cup green peas
- 1 small potato, peeled and diced
- ¼ cup almond flour
- 2 cups organic chicken broth
- 2 tablespoons coconut milk
- Place the chicken breast into a slow cooker and season with sea salt and pepper
- Turn the slow cooker on and cook for 3-4 hours on high
- When chicken is thoroughly cooked, use two forks to pull apart
- Preheat the oven to 375 degrees
- In a small bowl, combine the almond flour, baking powder, sea salt
- Add the butter and water to the bowl
- Roll a ball out of the dough and wrap it in plastic wrap
- Place the dough in the refrigerator for about 30 minutes
- Heat the olive oil in a large pan over medium heat
- Saute the onions, until they are translucent
- Add the garlic, carrots, peas and potato to the pan and cook for 6 minutes
- Add the almond flour to the pan and stir to coat the vegetables
- Slowly add the chicken broth and coconut milk
- Stir continuously until the pot boils, lower the heat to a simmer and let the mixture thicken, stirring continuously
- Add the chicken and stir together until well combined
- Remove from the heat
- Pour the mixture into 4 ramekins or cook in a baking dish
- Cover the filling with the pie crust
- Bake for 30 minutes, or until the crust is golden brown