GLUTEN FREE

Chicken Pot Pies

WHAT YOU NEED

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Butter Almond flour Arrowroot powder Coconut flour Sea salt Egg whites Honey

WHAT YOU NEED

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Butter Onions Celery Carrots Chicken Arrowroot powder

Fresh thyme Turmeric Sea salt Black pepper Chicken broth Heavy whipping cream

Add the almond flour, arrowroot, coconut flour, and sea salt to a food processor, and pulse to mix together.

ONE

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Add the frozen butter, and pulse to break up. Continue pulsing until the mixture has a cornmeal texture.

TWO

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Add in the honey and egg white, and pulse until the dough starts to clump together, being careful not to over mix and melt the butter.

THREE

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Add the pie crust dough to a large sheet of parchment paper folded in half

FOUR

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Place the dough carefully on a cookie sheet, and freeze for at least 30 minutes to make the dough easier to cut out and work with.

FIVE

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Add the ramekins with pie dough to a baking sheet. Pre bake the bottom pie crusts for 20 minutes

SIX

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Into a large skillet, add the butter, carrots, celery and onion. Sauté on medium-high heat for about 10 minutes, allowing vegetables to soften.

SEVEN

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Add in the chicken, spices, and arrowroot powder. Sauté to coat the chicken and vegetables in the arrowroot.

EIGHT

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Add in the chicken broth, stirring to mix in the thickener. Bring to a low simmer, and continue to cook on medium heat for about 10 minutes.

NINE

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Add in the chicken broth, stirring to mix in the thickener. Bring to a low simmer, and continue to cook on medium heat for about 10 minutes.

TEN

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Fill each of the ramekins with the chicken mixture.

ELEVEN

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Cut out rounds the size of the ramekins, and place the dough over the top of each. Use fork to press the top crust down around the edges.

TWELVE

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I make these as individual servings, but feel free to make this in a standard pie plate.

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