Chicken Pot Pie with Almond Flour Pastry
Make a thick and hearty filling with an almond flour roux, chicken broth, cooked chicken, peas, and carrots. Tip this into a deep dish pie plate and make a gluten-free pastry dough using almond flour and olive oil. Roll dough into a thin circle and place over the filled pie plate. Crimp the edges, cut vents into the top, and bake until golden.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 4 Tbsp. olive oil, divided
- 2 cups blanched almond flour, divided
- 3⁄4 tsp. salt, divided
- 1 tsp. ground black pepper
- 2 cups gluten-free chicken broth
- 2 1⁄2 cups cooked cubed chicken
- 1 bag (16 oz.) peas and carrots, thawed
- 1⁄2 tsp. fresh thyme
- 1 1⁄2 cups blanched almond flour
- 1⁄4 tsp. salt
- 2 Tbsp. olive oil
- 1 large egg
- Preheat oven to 350°F. Grease a 9-inch deep dish pie pan with non-stick cooking spray.
- In a large saucepan over medium heat, heat 2 tablespoons olive oil. Whisk 1⁄2 cup almond flour into the butter. Stir and cook for several minutes. Add 1⁄2 teaspoon salt, pepper, and chicken broth. Stir until the broth has thickened into a sauce that will coat the back of a spoon. Stir in the chicken, vegetables, and thyme and cook for 5 minutes. Pour the filling into prepared pie pan.
- In a medium bowl, stir together 1 1⁄2 cups almond flour and 1⁄4 teaspoon salt. Add 2 tablespoons olive oil and egg. Stir until you have a thick dough.
- Place a 12-inch sheet of parchment paper on a work surface. Dust with arrowroot starch. Cover with another 12-inch sheet of parchment paper. Using a rolling pin, roll dough out to a 9-inch circle (about 1⁄4 inch thick). Lay dough over the chicken filling. Fold the edge under itself and crimp with fingers. With a sharp knife, cut for slits in the center of the dough and wiggle open slightly.
- Place pan on a baking sheet and bake for 30 to 40 minutes until the crust is golden-brown and the sauce is bubbling up around the sides. Rest for at least 10 minutes before serving.