Chicken Pot Pie | Enliven Health & Fitness

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

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Ingredients

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

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Chicken Pot Pie | Enliven Health & Fitness

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