Chicken Pot Pie | Enliven Health & Fitness

Name: Chicken Pot Pie | Enliven Health & Fitness
Ingredients: Crust: 3.5 cups of Almond flour; Crust: 2 cups of Tapioca flour; Crust: 1 cup of cold coconut oil; Crust: 1 tsp of sea salt; Crust: 2-3 eggs; Filling: 3-4 TBSP of coconut oil (or other oil for sautéing vegetables); Filling: 1 medium sized onion, diced; Filling: 3-4 garlic cloves minced; Filling: 2 cups of celery, diced; Filling: seasoning to taste: I used rosemary, thyme, and sage, salt and pepper; Filling: 5 TBSP of Tapioca flour; Filling: 3 1/2 cups of broth or water; Filling: 1 1/4 cups of coconut milk; Filling: 4-5 cups of mixed vegetables (some of the variations we use: peas, carrots, potatoes, beans, parsnips, broccoli, greens, asparagus); Filling: 3-4 cups of shredded cooked chicken (we used leftovers from a roasted chicken)

www.enliven.fit

Jennifer Johnson is a registered Kinesiologist based in Moose Jaw, Saskatchewan, offering fitness training and classes, and nutrition and wellness consulting.

Keywords

fitness classes
fitness classes moose jaw
fitness classes regina
nutrition
wellness
weight loss
running
running club
running program
personal trainer
personal training

View Original

Share this recipe:

Ingredients

Crust: 3.5 cups of Almond flour
Crust: 2 cups of Tapioca flour
Crust: 1 cup of cold coconut oil
Crust: 1 tsp of sea salt
Crust: 2-3 eggs
Filling: 3-4 TBSP of coconut oil (or other oil for sautéing vegetables)
Filling: 1 medium sized onion, diced
Filling: 3-4 garlic cloves minced
Filling: 2 cups of celery, diced
Filling: seasoning to taste: I used rosemary, thyme, and sage, salt and pepper
Filling: 5 TBSP of Tapioca flour
Filling: 3 1/2 cups of broth or water
Filling: 1 1/4 cups of coconut milk
Filling: 4-5 cups of mixed vegetables (some of the variations we use: peas, carrots, potatoes, beans, parsnips, broccoli, greens, asparagus)
Filling: 3-4 cups of shredded cooked chicken (we used leftovers from a roasted chicken)