You will need 4 mini pie pots (size 4cm width opening from the top) This is a delicious meal on it’s own, served with a salad and fermented vegetables on the side.  It is a great winter warmer for all the family. Print Recipe Chicken Vegetable Pie Votes: 0 Rating: 0 You: Rate this recipe! […]

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Chicken Vegetable Pie

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Course

Main Dishes

Cuisine

Full GAPS Diet

Prep Time

20 Mins

Cook Time

40 Mins

Passive Time

45 Mins

Servings

Pies MetricUS Imperial

Ingredients

Pie Pastry

• 3 Cups Organic blanched almond flour
• 3/4 Tsp Celtic or Himalayan Sea Salt
• 30 Grams Duck fat

Pie Filling

• 1 Chicken Breast Large organic
• 2 Cups Chicken Stock Or Dehydrated Chicken Stock - Broth of Life Brand: 1Tbs to 2 cups of water
• 6 Cloves garlic
• 1 Onion Organic
• 200 Grams Pumpkin Organic
• 1 Carrot Organic
• 1 Bunch Broccolini Heads Organic
• 2 Tsp Dehydrated Vegetable Stock Brand - Broth of Life Brand (adds flavour and goodness)
• 1/4 Tsp Celtic or Himalayan Sea Salt
• 1/2 Tsp Oregano

Course Main Dishes Cuisine Full GAPS Diet Prep Time 20 Mins Cook Time 40 Mins Passive Time 45 Mins Servings Pies MetricUS Imperial Ingredients Pie Pastry 3 Cups Organic blanched almond flour 3/4 Tsp Celtic or Himalayan Sea Salt 30 Grams Duck fat Pie Filling 1 Chicken Breast Large organic 2 Cups Chicken Stock Or Dehydrated Chicken Stock - Broth of Life Brand: 1Tbs to 2 cups of water 6 Cloves garlic 1 Onion Organic 200 Grams Pumpkin Organic 1 Carrot Organic 1 Bunch Broccolini Heads Organic 2 Tsp Dehydrated Vegetable Stock Brand - Broth of Life Brand (adds flavour and goodness) 1/4 Tsp Celtic or Himalayan Sea Salt 1/2 Tsp Oregano

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Instructions

Pie Pasty Prep

1. Preheat the oven to 150 Degrees Celsius
2. Place all pie pastry ingredients into a bowl and kneed with your hands, massaging and squeezing the ingredients until it forms a tight ball. You can also get this effect very quickly if you place all ingredients in a thermomix for 20 seconds on speed 4.
3. Roll the dough flat so that it is approximately 1cm thick. Cut out sections of the dough to fill 4 mini pie pots (size 4cm width opening from the top) and press them into the bottom and side walls with your fingers. Make sure to leave enough dough to make the lids.
4. With the remaining pastry and cut offs, roll out the dough again and cut out 4 lids.
5. Place the bottoms of the pie crust pressed into the pie pots into the oven and cook for 15 - 20 minutes. Place the lids into the fridge for later.

Preparing the Filling

1. Bring to boil the chicken breast in two cups of chicken stock.
2. When chicken is cooked, remove the chicken and dice it up into small bite sized pieces for the pie.
3. In a separate fry pan, saute the onion and garlic.
4. Chop pumpkin and carrots to small bite sized pieces. Cut the heads from the broccolini and add them to the chicken stock in the pot along with the carrot and pumpkin pieces..
5. Also add the onion and garlic along with the chicken to the chicken stock.
6. Add all remaining chicken filling ingredients and bring to the boil and then reduce the heat to a simmer on a low heat for 45 minutes.

Putting it all together

1. When all ingredients are cooked and ready, remove from the stoce and prepare the pie bottoms for filling.
2. Evenly scoop the chicken pie filling into each pie pot crust filling.
3. take the pie crust filling lids from the fridge and place them over the top of each pot. Pinch the sides of the pastry to connect the base of the pie with the pie tops. alternatively you can use a fork to do this.
4. Spear the tops of the pie with a fork and place the pots on a tray in the oven. Cook for 20 minutes ( or until lightly golden brown) at 150 Degrees Celcius.
5. Remove and let cool for ten minutes before serving.