Join my friend Colleen and I as we (virtually) make chicken pot pie together. This recipe is gluten-free, keto, and paleo-friendly. It makes a lot so it’s perfect for a family or you can make two small ones like Colleen and take one to a friend (or eat the entire thing out of the pan by yourself, we’re not judging).
See the full recipe below or at the following link: hollyfurtick.c...
Ingredients:
1 tbsp ghee + 3-4 cloves of garlic (minced)
2-3 cups chicken broth
2 pulled rotisserie chickens
1 tsp salt
¾ tsp pepper
½ tsp sage
½ - 1 tsp onion powder
¾ can of lima beans (rinsed & drained)
¾ can of sliced carrots (rinsed & drained)
½ - 1 cup heavy cream (you can sub with almond milk for dairy-free)
½ - 1 cup almond flour
Directions:
1) Preheat oven to 375 degrees.
2) On the stove, bring everything to a boil (except the cream and almond flour).
3) Once boiling, add the cream and almond flour to the pot.
4) Reduce heat and simmer to thicken.
5) While the mixture is thickening, make the paleo crust (see below).
6) Press half of the paleo dough into the bottom of a 9x13 dish.
7) Bake for 8 minutes.
8) Remove and pour the mixture on top.
9) Roll out the remaining dough and cut pieces for the top (with a cookie cutter or a glass cup)
10) Put it back in the oven and bake for 25 minutes.
Paleo Crust (found this recipe on the internet... I just can't remember whose it is... it's delicious, I promise):
Mix the following ingredients with a fork until it is crumbly:
2 cup almond flour
¼ tsp salt
¼ tsp ground sage
2 tbsp ghee
1 egg
♥️ Holly
#hollyfurtick #chickenpotpie #cookingwithholly #recipes #chicken #elevationchurch
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Chicken Pot Pie | Cooking with Holly