Chicken & Vegetable Pie | Paleo | Gluten-free | The JOYful Table

Ingredients

• PASTRY:
• 1 1/2 cups almond meal/flour
• 1/2 cup arrowroot flour
• 2 Tbsp coconut flour
• 1/3 tsp pink Himalayan salt
• 1/4 tsp baking soda (bicarb)
• 1/4 cup macadamia oil
• 1/3 cup filtered water
• Melted ghee, or beaten egg to brush over pastry
• PIE FILLING:
• 1 - 2 Tbsp ghee, or coconut oil for frying
• 1 med leek(s), sliced thinly
• 2 med carrot(s), finely diced
• 1 med swede(s), finely diced
• 1 lge celery stick(s), finely diced
• 3 tsp garlic, minced
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 1 cup chicken broth/stock
• 1/2 cup peas, frozen (optional)
• 1 tsp pink Himalayan salt, or to taste
• 1/4 tsp black pepper, ground, or to taste
• 1 cup coconut cream, thick
• 350g cooked chicken, diced
• 3 Tbsp chopped fresh parsley
• 1 - 1 1/2 Tbsp coconut flour