Grain-Free Chicken Pot Pie

Crust:

1/2 cup coconut flour

1/4 cup almond flour

1 egg

2 Tablespoons melted butter

2 Tablespoons honey

In a food processor combine all ingredients except for the eggs and mix until it resembles thick crumbs. Then, add in the eggs until a dough forms. Gather the dough and separate into 2 balls prior to rolling or pressing into your pie dish, wrap tightly in plastic wrap and place in refrigerator for about 30 minutes. If you plan on making both bottom and top crusts, press or roll dough between two sheets of parchment paper, then press the bottom crust into your 9 inch pie dish and poke holes with fork. Prebake the bottom of crust for about 10 minutes at 350°.

Filling:

4 Tablespoons butter, melted

2 Tablespoons almond flour

1/2 cup chicken broth

1-3 chicken breasts, cooked

Peas and carrots

Mix together melted butter and almond flour, add chicken broth, mix. Add diced chicken, peas and carrots. Pour this into prebaked pie shell, and place top crust over mix. Make sure to seal the edges together and cut about 3 slits in the top. 

Place in preheated 350° oven for about 30 minutes or until crust is golden brown and filling is hot.