I’ve really been enjoying the whole 30, paleo, clean eating “diet” lately. I wanted to make something satisfying for my husband and came across this recipe on the internet. I made a few tweaks but overall it was spot on. As I am writing this post, my husband is eating the leftovers for lunch.
INGREDIENTS:
For the crust:
- 1.5 cups – Almond Flour
- 1/2 cup – Tapioca Flour
- 1 tsp – Salt
- 1/2 tsp – Baking Powder
- 2/3 cup – Vegetable or Palm Shortening
- 4 TBSP – Cold Water
For the filling:
- 1 lbs – Boneless, skinless chicken breasts – cut into small cubes
- 2 Carrots – chopped small
- 1 cup – Broccoli – chopped small
- 1/3 cup Butter – I use Kerrygold unsalted
- 1/3 cup Onion – diced
- 1/4 cup – Tapioca Flour
- 1/2 tsp – Salt
- 1/4 tsp – Black Pepper
- 1/4 tsp – Dried Thyme
- 1 Pinch Smoked Paprika
- 1 3/4 cups Chicken Broth
- 1/3 cup Milk (2%, low fat or Almond)
DIRECTIONS:
For the crust:
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Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
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Cut in the vegetable or palm shortening until the mixture resembles course sand.
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Stir in the cold water.
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Place in refrigerator while you prepare the filling (I chilled my dough for 1 hour. Not necessary but helps to roll it out).For the filling:
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Preheat oven to 375 degrees.
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In a saucepan, combine the chicken, carrots and broccoli.
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Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
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In the same saucepan over medium heat, cook onions in butter until tender, about 5 minutes.
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Stir in tapioca flour, salt, pepper, thyme and smoked paprika.
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Slowly stir in chicken broth and milk.
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Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
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Check on your crust–if it’s chilled completely, it’s ready. If it’s still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
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Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
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Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
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Stir together the chicken mixture and butter mixture, then pour into crust.
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Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
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Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
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Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
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Cool for about 10 minutes before serving.
***Adapted from here