So, I’ve been experimenting with soaking nuts for 12 hours to see if it will help with my allergy and so far the results are positive. One of my absolute favorite nuts to cook with are almonds. I’ve have a truck load of almond based crust, cookies and bread recipes that I’m going to start sharing since soaking is working.
First up to bat is my homemade chicken pot pie recipe. Now, I do not do a bottom crust and save all the glory for the top.
Also, here is a “how to” video to help with any issues you may have with making the crust:
- 1 cup, soaked and dehydrated almonds
- 1 tbsp ghee
- ¼ tsp of course Celtic Sea Salt
- 2 tbsp Coconut flour
- 1 egg white
- 1 tbsp ghee
- 1 small onion, diced
- 1 lb chicken meat, diced
- One 10 oz bag of frozen mixed veggies
- 2 stalks of celery, diced.
- ½ tsp black pepper
- ½ tsp poultry seasoning
- 1 tsp course celtic sea salt
- ¼ tsp cayenne
- ½ cup of broth or water
- 1 tbsp coconut flour
- 1 8″ pie pan
- To make the crust place the almonds in a food processor and grind into a small crumble. This took 2 seconds in my Blendtec.
- Place the ground almonds in bowl and then mix in the coconut flour and egg white until you have a dough. Set this aside.
- For the filling, add the ghee, diced chicken and onions to a small fry pan and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked.
- Now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 – 10 minutes.
- Lastly add in the coconut flour and the broth and mix until everything is well coated. Spoon the filling in a 8″ pie pan.
- Remove the almond dough from the fridge and set it between two sheets of parchment paper. With a rolling pin, roll the dough into a circle large enough to cover your pie. The crust should be ¼” thick. Don’t go too thin or you will get a lot of cracks.
- Place in the oven at 350 degrees and cook for 35 minutes. Five minutes before you take it out of the over, glaze the top with ghee to help get a golden color.
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