Keto Chicken Pot Pie

The Crust
2 cups blanched almond flour
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp onion powder
1 tsp rosemary
1/2 tsp garlic powder
2 eggs
4 tbsp butter or shortening, lard, beef tallow, melted
Instructions
Preheat the oven to 350.
Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed. You can also mix everything with your hands and knead until fully combined.
Now, you can make two 8 inch pies with this dough, or 6 small pies.
Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
Make sure the dough is distributed evenly everywhere. With a fork, gently stab the dough in different places to create small air pockets.
Place it in the oven and bake for 15 minutes.
*If you make a savoury pie crust, either bake it before hand for 15 minutes and then add your fillings that don’t need to be cooked, or add your raw fillings and bake the crust for 30-40 minutes in the oven.*
Take it out and let completely cool before adding your toppings of choice.
The Filling
2 cups chunk chicken
1/2 cup onion diced
1/2 cup celery diced
1/2 cup mushrooms diced
1/2 cup zucchini diced
1/2 cup cauliflower cooked and liquid squeezed out
1 clove garlic minced
1 small orange pepper diced
1 cup heavy cream
1 cup chicken broth
1/4 tsp thyme
Salt and pepper to taste
Avocado oil for sautéing
Directions
Heat skillet over medium heat, add oil and vegetables minus the cauliflower, salt a pinch of salt, sauté until tender. Add chicken, heavy cream, and broth. Add cauliflower and seasoning bring to light boil add 1/2 teaspoon guar gum and stir til thickened.
Make two pie crusts bake 15 minutes pour filling into one and slide other pie crust out of plate and place on top of chicken and place back in oven until brown.

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