Chicken Pot Pie

I am sorry I have been absent to post! Life gets in the way sometimes!
Good news- My husband gave me my first adjustment yesterday! It made me so excited! His first table is ordered and should be here in two weeks.  You all may not be as excited as I am but, I felt it was something that needed to be shared! He is working so hard in school.  I am so proud. :)

Chicken Pot Pie

I was watching the Today Show last week and they were making chicken pot pie. It had heavy cream and a fluffy breaded topping on top.  It looked so good! That is how this recipe started :)
Here you go:


Ingredients: 

For the filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 large carrots, peeled and diced
• 1 cup diced mushrooms
• 2 celery stalks, chopped
• 1 cup of greens- I used spinach.  Feel free to use peas, kale, broccoli, okra or any other green vegetable 
• 1/2 of a head of cauliflower, chopped
• 3-4 cups of cooked chicken, chopped or shredded (from a roasted chicken if possible)
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 teaspoon dried thyme
• salt and freshly ground black pepper
• a pinch of Turmeric for color
• 1/2 cup coconut milk

For the topping:

• 3 cups almond flour
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 1/3 cup solid coconut oil
• 2 eggs
• 1 1/4 cups cooked, mashed sweet potatoes, chilled
• 1 Tablespoon honey

directions:

To make the filling:Heat 2 tablespoon of olive oil in a large pan over medium high-heat. Add the chopped onion and mushrooms, Sauté for about 3 minutes. Throw in the carrots, celery, and cauliflower, cook for an additional 5-7 minutes.  Poor in your white wine and scrape any burnt bits off of the bottom of your pan. Poor in your broth and coconut oil and bring to a simmer. Add your chicken and cook for an additional minute. Add in your thyme, turmeric, and your salt and pepper, to taste. Stir until blended well. Remove from the heat. Cover with foil while you prep your topping.

Preheat the oven to 400 degrees F

Your guys should know by now I am NOT a fan of using a lot of almond flour but, this recipe is BOM. 

To make the topping:Combine the almond flour, baking powder, and salt in a food processor. Pulse to blend. Add the coconut oil in pieces, pulsing until the mixture is crumbly. Add the eggs, honey, and sweet potato and pulse until the mixture resembles a very soft dough. Let it sit for 5 minutes before moving to the next step.
If you are using an oven safe pan for your stove top cooking, spoon the dough on top of the chicken filling in several mounds. Other wise, put your filling mixture in a pie pan and then spoon the dough onto of your filling.  It's not necessary to cover all of the filling, but the mounds should be spread evenly. Bake for about 30-35 minutes or until the biscuits begin to brown and are cooked through. If the tops begin to get dark quickly, place a sheet of aluminum foil over the top while it finishes baking.


Yup, this is the only picture I got... a blurry picture...

Brady's reaction to this recipe- HOLY CRAP.. that was GOOD!

Happy Monday Everyone :)