Chicken Pot Pie- Grain Free

Boy oh boy do I have ya’ll a comfort food recipe! I tried this recipe out this weekend and I have to say it is probably my favorite one that I’ve tried in a while! You get amazing vegetables which you can change up with all the comfort food taste! What is even better is it makes a great meal prepping option and taste even better the next day!

Here’s what you’ll need;

• 2 Tbsp coconut oil or
• 1 onion, minced
• 1 yellow squash, thinly sliced
• 16 asparagus spears, cut into pieces
• 1 cup kale
• 2 cups bone broth
• ¼ cup coconut milk (can)
• 1 Tbsp arrowroot powder
• ½ tsp salt
• ½ tsp pepper
• 2 cooked chicken breasts, cubed
• 1 Tbsp parsley

For the Topping;

• ½ cup coconut flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp pepper
• 4 eggs
• ½ cup coconut oil, melted
• ¼ cup coconut milk (can)
• 2 tsp apple cider vinegar

1. Heat oil in a large skillet over medium heat. Add onion, yellow squash, kale, and asparagus. Sauté until tender. Add 2 cups chicken broth and coconut milk.
2. In a small bowl, add arrowroot powder, a tablespoon of cold water and mix. Add to vegetable skillet, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more bone broth, stirring until you reach desired consistency. Season with salt and pepper, then stir in cooked chicken and parsley. Pour pot pie filling into a 13 x 9 inch baking dish, set aside.
3. Preheat oven to 400 degrees F.
4. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.
5. Spoon topping batter over pot pie filling in equal portions. Bake 20 to 25 minutes or until topping is golden and a little crusty.
   

You’re done! Enjoy! I want to know what you think when you try it!