Chicken Pot “Pie” Soup

Recipes posted a year ago:

• Mustard Grilled Chuck Roast
• Apple Fennel Salad
• North India-Style Chicken Curry

In the past we have enjoyed a great chicken pot pie recipe, but of course the word “pie” generally insinuates some type of crust which often contains wheat.  I suppose I could have made up my own crust from almond flour or another grain-free flour, but really lets be honest… I just like the filling.   This is delicious and smells so good!  You can use most any type of vegetables that you have on hand for this.  “Think outside the recipe.”

Gather Up:

• 2 pounds of chicken, cooked and chopped into bite-size pieces
• 1 tablespoon of coconut oil
• 3 tablespoons of butter
• 2 to 3 large cloves of garlic, minced
• 1/3 cup almond flour
• 1 can coconut milk
• 2 to 3 cups of chicken broth (this depends on how “soupy” you want it)
• Various veggies, peeled and chopped. I have a sweet potato, mushrooms, carrots, peas, onion
• 1/4 teaspoon of salt
• 1 teaspoon black pepper
• 1 teaspoon of thyme (you can add any other spices you wish depending on the flavor you are looking for)
• 2 tablespoons of tapioca flour (or arrowroot powder) mixed with a tablespoon of water

Fry the chicken in coconut oil and cut into bite-size pieces. Boiling the chicken is also an option.  In a large pot, melt butter.  Add in minced garlic and the almond flour and stir.  Pour in the coconut milk and chicken broth.  Add in spices and tapioca flour/water mixture.  Add veggies and let it boil to soften the veggies, about 10 minutes or so.

Once this is complete add in the chicken and serve!