This week’s pick is from the lovely Lori. She is the mother of two, which whom have trained in karate with James in the past.
Her pick this week is a chicken pot pie. Two recipes put into one. She wanted to share it with us to show that you can make just about anything if you put your mind to it!
Chicken Pot Pie Recipe
Pie crust
For the dough
- 1 1/2 cups mozzarella cheese, shredded
- 3 tbsp cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
Chicken Pot Pie
- 2 teaspoon coconut oil
- 2 garlic cloves, chopped
- 2 small onions, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 500 grams chicken (approximately 2 half-breasts, 1 whole breast)
Cream Sauce
- 1 head cauliflower (approximately 3 cups florets)
- 3 cups chicken stock
- ½ teaspoon onion salt
I added a bit of full fat cream and some white wine to the cream sauce – YUMMY
Grain-free Pastry – this is the original recipe but tasted too strong like coconut – feel free to use any pie crust recipe you like!
- 6 tablespoons coconut flour
- 1 egg
- ¼ cup room-temp coconut oil
- 1 tablespoon hot reserved cauliflower broth
- 2 tablespoons egg white
Reference
Adapted from Ina Garten – the Barefoot Contessa’s recipe
