Chicken Pot Pie The Sequel

So my original pot pie was good. It had a yummy crust made of almond meal. Recently, my body has decided that it does NOT like nuts or nut flour of any kind. I tried to eat it - just a little nut flour -- and my body quickly reminded me by giving me a nice eczema flare so it was back to the drawing board for this lady. I came up with this recipe and its not only muuuuch better, but its easier than the original! How many sequels can say that they are better than the original?? Enjoy!

Pot Pie

Filling

3 slices of bacon, diced

1 onion, chopped

1 carrot, diced

1 stalk celery, diced

1 clove garlic, crushed

¼ C cut green beans

1 C chicken stock

1 14 oz can coconut milk

2 Tbsp arrowroot

1 Tbsp poultry seasoning

1 tsp salt

1/2 tsp pepper

2 C cooked chicken, chopped

Directions

In a medium sized pot, cook bacon until crispy.

Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the ban

Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans,  and chicken and bring to a boil

Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.

Continue to simmer until thickened

Pour into 8x12 baking dish

Dough

1 C Tapioca Flour

1/4 C coconut Flour

1/4 tsp baking soda

1/2 tsp cream of tartar

3 Tbsp butter (or coconut oil)

1/2 tsp salt

½ C Boiling water

Directions 

Sift all dry ingredients.

Add butter to dry ingredients mixing to form crumbles

Add hot water into dry ingredients

Form ball and press into flat rectangle

Place over pot pie ingredients and bake at 400 for 10 minutes