Almond Crusted Chicken Pot Pie

Ingredients

• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1  red onion, diced
• 1 small bunch fresh collards, any other green will work too (4-5 cups chopped, stems removed)
• 8 oz mushrooms, chopped
• 1-2 T fresh thyme
• 1 lb leftover chicken
  
• 2 T coconut oil
  
• 3 c chicken stock
• 1 T arrowroot flour
  
• s&p

For the Crust

• 4 egg whites (save the yolks for dessert)
  
• 1 c almond flour
• 1 t baking powder
• 1 t salt
• ⅓ c butter (I used pastured butter, but think coconut oil would work well too)

Method

Heat pot and add 2 T coconut oil and all of your peeled, diced veg (carrot, parsnip, onion, collards, mushrooms, thyme) to your pot and cover. Trapping the steam will help cook down your vegetables. Stir occasionally until all vegetables are cooked through and collards are almost finished cooking. Your collards should be wilted down and soft with a slight bite still to them. This will take 10-15 minutes. Now add the stock. Bring this up to a simmer and let the veg and collards cook a little longer, about 5 minutes. Add your chicken in. The arrowroot flour is going to be your thickener. To prevent it from clumping, add  1 T of flour to a small bowl along with 1-2 T water. Whisk or stir with fork until all lumps are gone and then add to the pot. Stir this through and reduce the heat until the mixture reaches a thickness that looks right for pot pie filling.

Remove this from the heat and add to any oven safe bake-ware (pyrex, stoneware, etc.). You could use ramekins and make individual pot pies here. Try to choose a size that will be filled to the brim by your mixture. However, this is not essential.

For your biscuit topping...

Let the butter (or coconut oil) get slightly softened and add it to your mixer bowl with the almond flour, salt and baking powder. Mix until evenly distributed. If you don't have a mixer, do this with a fork. Now add your egg whites to the mix and stir to combine. Keep this mixture in the fridge if you make it ahead. When you're ready to bake just top your pot pie veggie mixture (ramekins or other) with the dough. Bake at 400 F for 12-15 minutes until the top(s) is/are golden brown.