Chicken Pot Pie

This recipe used to be called Turkey Pot Pie but since then, I started eating chicken again.  I had a crazy aversion to chicken after a a couple of really bad food poisoning incidents.  It look a while but slowly but surely, I started eating chicken again.

This pie is the definition of comfort food and perfect for those cold winter nights.

Chicken Pot Pie with Almond Flour Crust

For the Filling

2 rashers of bacon, thinly sliced
1 onion chopped
1/2 tbs ghee
200 grams turkey thigh fillets, cut into chunks
1 carrot cut into cubes
1 cup button mushrooms sliced thinly
chicken stock (just enough to cover the turkey mixture)
2 tbs arrowroot (or cornflour)

  1. In a large pan with lid, melt the ghee and sautee the bacon and onion over medium heat.
  2. Add in the turkey thigh pieces, carrots, and mushrooms until cooked through.
  3. Add in just enough chicken stock to cover the turkey mixture.
  4. Make slurry with the arrowroot powder and a little bit of cold water.
  5. Add the slurry into the stock and turkey mixture.
  6. Lower heat and cook until the stock thickens.
  7. Remove from heat and distribute evenly to 2 remekins or small bowls.

For the Crust 

1 1/4 cup almond flour
1/4 tsp salt
1/2 tsp baking powder
1 egg
1/4 cup water

  1. Preheat oven to 175°C.
  2. Mix all dry ingredients together.
  3. Mix the egg and the water in a separate bowl.
  4. Combine the dry and the wet ingredients together.
  5. Spread the dough evenly on the ramekins filled with the turkey mixture.
  6. Bake in the oven for 20-25 minutes until the crust is golden.

Makes 2 generous servings.


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