Hearty Chicken Pot Pie

Contributed by our good friend Erin Porter. Check out her wellness blog for this yummy recipe and many others at: eatpraygetwell.com


Pie Filling
1 chicken breast
2 Tblsp olive oil
1 cup vegetable stock
1 cup light coconut milk
1/2 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
3 celery stalks chopped
½ cup frozen peas
½ cup carrots chopped
¼ yellow onion chopped
2 garlic cloves chopped
Pie Crust
2-1/2 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1 stick cold grass fed butter - lightly salted
½ cup light coconut milk
¼ cup virgin coconut oil
2 tsp baking powder
1 tsp apple cider vinegar
½ tsp salt
⅛ tsp baking soda

Pie Filling Instructions:

      1. Preheat oven to 350°F. Bake chicken breast for 30-35 minutes. OR to keep it really simple you can buy pre-cooked organic chicken strips and cut or shred chicken in food processor. Sautee garlic and onion in 2 Tblsp of olive oil and 1 Tblsp butter until golden brown. Place in crockpot and add vegetable stock, coconut milk, and flour. Before adding any other ingredients use a hand immersion blender to mix ingredients until filling is nice and thick. Add all other ingredients and stir. Once chicken is ready place in food processor in order to shred chicken. If you prefer chunks of chicken skip this step and cut chicken into cubes and add to crock pot. Cook on high for 2 hours in order for vegetables to soften.
      2. Crust and Filling makes enough for TWO pies. Eat one and freeze one, or cut the entire recipe in half.
      4. Place all ingredients in a food processor then place dough covered in refrigerator for two hours.
      5. Remove dough and roll out flat. Grease the dish you will use for your pie. Cut pie crust to fit your dish. Fill with pie filling. Place more pie crust on top. Bake for approximately 25-35 minutes or until pie crust looks slightly golden brown.