This is from the Paleo Comfort Foods Cookbook by Julie and Charles Mayfield. My husband swears that it is better than any store bought pie he’s ever eaten. It is a little time consuming to make but it makes enough to freeze for at least one more meal, maybe even two, so it’s worth the effort up front.
For the topping
2 cups of almond flour (I buy blanched almonds and grind in my electric coffee bean grinder, it’s significantly cheaper)
1/2 cup olive oil 1 teaspoon baking soda
1/2 teaspoon sea salt
For the filling
2 tablespoons olive oil
1 tablespoon garlic, minced
1 1/2 cups onion/chopped
3 cups mushrooms, coarsely chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cups broccoli florets, chopped
2 pound cooked chicken breasts, chopped in small pieces (buy boneless)
3 cups chicken stock
1 teaspoon parsley
1/2 teaspoon black pepper
1 tablespoon coconut flour
Oven should be preheated to 350. Mix almond flour, olive oil, baking soda and salt in a small bowl. To make your crust, roll out the dough on wax paper into a sheet large enough to cover the casserole dish of your choosing. Place in the fridge until you are ready to cover the other ingredients.
Heat 2 tablespoons of olive oil in large skillet and saute garlic and onion. Once they have softened, add mushrooms and cook for few minutes. Add carrots, celery, and broccoli and continue to cook for another 5 minutes. when they begin to cook through, add the chicken, stock, parsley, and pepper. Add coconut flour to thicken mixture and let simmer 10 minutes. Pour all ingredients into casserole dish and place dough over top. Bake for 25-30 minutes.