This dish is what would happen if a chicken pot pie and a creamy chicken casserole got romantic. Oh it's so so good.
YIELD 4 servings
INGREDIENTS
For Filling
1 pound boneless skinless chicken breast
1 cup peas
1 cup carrots, chopped
6 large mushrooms, sliced
1/4 onion, sliced
1 stalk celery, chopped
1/4 teaspoon dried thyme
Coconut oil to coat pan
For Gravy
1 can full fat coconut milk
1 1/2 tablespoons arrowroot powder
1 cup chicken stock
1 teaspoon salt (or to taste, depending on the sodium content of your stock)
1/2 teaspoon black pepper
3 teaspoons coconut aminos
For Crust
3/4 cup almond flour
1/2 cup cashews (ideally soaked)
1 tablespoon butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)
2 eggs
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/2 teaspoon baking soda
Sprinkle of thyme
INSTRUCTIONS
1. Preheat oven to 350F
2. Blend crust ingredients and set aside
3. While oven's heating up, sauté carrots, onions and celery in a large oiled skillet on medium/low for a few minutes, until beginning to get tender
4. When oven's ready, put your chicken in and allow to thoroughly cook
5. While chicken is cooking, dissolve the arrowroot in chicken stock and set aside, then add the rest of the gravy ingredients to your large skillet (still containing the veggies) and stir the combined arrowroot/stock mixture into the skillet last
6. Allow to gently simmer, stirring occasionally until it reduces and thickens - should be the consistency of a thick chicken gravy when it's done
7. When it's *nearly* reduced enough, add mushrooms and peas and give it a minute or two more (take it off the heat if it's done before the chicken is)
8. When chicken is ready, chop and stir into the skillet, along with the 1/4 teaspoon thyme (leave the oven on - you'll be using it again in a minute)
9. Transfer skillet contents to small casserole dish (mine measures 10" x 6 1/2")
10. Spoon and spread crust batter onto casserole - No need for this to be perfect! I spooned it out in fourths, spreading each as I went. My only caution is to try not to let there be any portions that are super thick or thin. The thickness should be uniform-ish, so it can bake evenly.
11. Sprinkle crust with a little thyme and bake for 20-25 minutes, until crust is golden and firm
NOTES
If you soak the cashews, do so for at least a few hours, or as long as overnight in filtered water with a tablespoon of salt, and then rinse and pat dry.