RECIPES FOR CROSSFITTERS

Chicken Pot Pie

Wow this is so yummy. It looks a little time consuming, but I promise it is worth the effort. P.S. your kids won't even think it's healthy!


Prepare the crust first so it can be chilling while you work on the filling. Combine almond flour, tapioca flour, salt and baking soda. Cut in palm oil, mixing with a fork until it looks grainy. Add water and mix well. It will look like a paste at this point. Chill.

Saute veggies in a couple tablespoons of butter. Set aside in a bowl when cooked. Add chicken and onion powder and a couple more tablespoons of butter. Cook until no longer pink. Add to bowl with veggies. Melt remaining butter in pan, stir in tapioca, paprika and pepper until smooth. Gradually add broth and cream, stirring constantly until mixture reaches the consistency of gravy. Pour in veggies and chicken. Cook for 5 minutes more.

Grease a pie tin and press half of the crust into the bottom and sides of the pan. Use tapioca flour to coat your hands and utensils as dough will be sticky. Add filling. Flatten out remainder of dough, again using tapioca flour to make it less sticky, and place on top.

Bake at 375 for 30-35 minutes, or until crust is golden.

8 servings

Crust:

  • 1 ¾ C almond flour
  • ½ C tapioca flour (available at Natural Grocers in the flour aisle)
  • Pinch of salt
  • 1 Teaspoon baking soda
  • 2/3 C palm oil (also available at Natural Grocers)
  • 6 Tablespoons cold water

Filling:

  • 1 Cup carrots, chopped
  • 1 Cup broccoli, chopped
  • ¼ Cup butter
  • 1 lb chicken breasts, diced
  • 1 Tablespoon onion powder
  • ¼ Cup tapioca flour
  • 1 Teaspoon paprika
  • 2 Teaspoon black pepper
  • 1 ¾ Cup chicken broth
  • ½ Cup heavy cream