Lunch: Hearty Pot Pie

Ingredients

PIE CRUST
1 1/2 cups blanched almond flour
1/2 cup coconut flour
1/2 cup coconut oil, softened
1/2 tsp sea salt
2 extra large pastured eggs

FILLING
1 cup broth (I used turkey broth)
1 cup diced, cooked meat (turkey, chicken, beef, etc)
2 cups diced vegetables*
seasonings to taste (optional)
1 tsp psyllium husk powder

Instructions

PIE CRUST
1.Preheat oven to 325o. Combine flours and salt in a bowl or food processor. Add coconut oil and mix well. Add egg and mix until thoroughly combined. Separate dough into two balls.
2.Grease a 9″ pie pan with butter or coconut oil, then place one dough ball in the center of the pie plate and spread out with hands.
3.Continue spreading dough out until the bottom and sides of the pie plate are covered. Bake at 325o until crust is just beginning to brown, approximately 8 minutes.

FILLING
1.Put broth and veggies (and seasonings, if using) in a saucepan and simmer until veggies are tender. Add meat and heat through. While stirring with one hand, slowly add psyllium husk powder with the other hand until completely blended. Continue to simmer for about 3 minutes while stirring. Pour mixture into pie crust.
2.Place remaining dough ball on a piece of parchment paper and roll out.
3.Continue to roll dough out until it is the size of the pie plate.
4.Very carefully peel crust from parchment and transfer to pie plate. Place over meat mixture and patch any places where dough did not hold together. Shape up edges and cut vent holes in the top crust.
5.Bake at 325o for 45 minutes. Be sure to place a baking pan in the rack below the pot pie to catch any drips. When pie is cooked, remove from oven and let cool for 10 minutes before cutting. Serve and enjoy!