2 big roasted chicken breasts (boneless, skinless) cut into small pieces
2 Tbsp olive oil
1 Tbsp minced garlic
3 Cups sliced mushrooms
1 Cup, chopped, of each- onion, carrots, celery, broccoli, cauliflower
2 Cups chicken stock
Thyme, Parsley, Basil, Oregano, Paprika, Pepper (all to taste
2 tsp coconut flour
Instructions
- Pre-heat oven to 350
- Mix together the crust ingredients
Put the dough for the crust in between 2 pieces of wax paper and roll it out to create a thin layer to fit your casserole dish. Remove the top layer of wax paper. Put to the side.
- In skillet heat the olive oil and add garlic and onion for 2-3 minutes
- Add the mushrooms and cook for 2-3 minutes
- Add the carrots, celery, broccoli and cauliflower and cook for 5-7 minutes
- Add the roasted chicken, chicken stock, coconut flour (to thicken) and herbs
- Simmer for 10 minutes
- Pour into your casserole dish and put the dough on top. I took the wax paper and flipped it upside down on top of the casserole dish and pulled the wax paper away from the dough – don't worry if it falls apart as you work with it.
- Bake for 25 minutes or until crust is brown. Broil for a few minutes to get a crisp on top.
Originally Submitted
12/18/2011
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