I was craving pot pie and decided to paleo-ify my old recipe. It took a little bit of imagination but I think I pulled it off!
1 pound boneless skinless chicken thighs (or breast if you like)
1 Tbs seasoned salt (check ingredients for bad stuff like corn starch and sugar)
1 C green beans
1/4 C shredded carrots
1 stalk celery chopped
1/2 onion diced
1 clove garlic
2 C + 1/2 C chicken stock
1 C coconut milk
1 Tbs poultry seasoning
2 Tbs bacon fat
1 Tbs butter
2 Tbs arrowroot
1 Tbs coconut flour
salt and pepper to taste
Cut chicken into pieces. Season and add to pan with 1/2 C chicken stock. Cook for 15 minutes or until done on medium heat. Remove from pan and set aside.
Add fats to pan. Add celery, onion, and garlic. Cook until onions are transparent.
Stir in coconut flour and arrowroot until a paste forms.
Add in remaining chicken stock then add coconut milk. Bring to a boil then reduce heat.
Add poultry seasoning then remaining vegetables and chicken.
Add salt and pepper to taste.
Pour into 8 x 8 baking dish.
6 egg whites
1/2 C almond meal
1/2 C coconut flour
2 Tbs grass-fed butter or coconut oil
1/4 tsp baking soda
1/2 tsp cream of tartar
Beat egg whites until stiff peaks form.
In a separate bowl, mix dry ingredients then cut in butter making a crumbly mixture. It should look like little pebbles. Place this bowl in the refrigerator for 15 minutes.
Gently fold chilled mixture into egg whites.
Spoon on top of pot pie filling spreading out to form top layer.
Bake at 350 for 15 minutes or until top is golden brown.