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Servings 18

Ingredients

Filling

  • 1/4 cup expeller-pressed coconut oil
  • 2 onions diced
  • 7 carrots sliced
  • 5 celery stalks sliced
  • 10 cloves garlic minced
  • 3 zucchinis peeled and diced
  • 2 cups frozen peas
  • 10 ounces mushrooms
  • 1 cup chicken stock
  • 6-7 cups cooked chicken cubed
  • Salt and pepper to taste

Gravy

  • 1/4 cup expeller-pressed coconut oil
  • 10 cloves garlic minced
  • 1 onion diced
  • 5 cups chicken stock
  • 2 cups cashews
  • Pepper to taste

Biscuit Topping

  • 4 cups almond meal
  • 1 cup arrowroot
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1.5 tsp white vinegar

Instructions

Filling

  1. Heat coconut oil in a deep pan.
  2. Add onions, carrots, and celery. Cook until onions are translucent.
  3. Add garlic, zucchini, peas, and mushrooms.
  4. When carrots are starting to get softer and mushrooms are mostly cooked, add broth, salt and pepper.
  5. Simmer until most of the broth evaporates.
  6. Mix with chicken.

Gravy

  1. Heat the coconut oil in the same pan you used for the vegetables.
  2. Add onion and garlic. Cook until the onion is translucent.
  3. Add chicken stock and cashews.
  4. Boil about 5 minutes.
  5. Remove from heat and blend with an immersion blender.
  6. Pepper to taste.
  7. Combine Gravy with the filling.
  8. Divide mixture into baking dishes, or foil pans for freezing.

Biscuit Topping

  1. Mix almond meal, arrowroot, salt, and baking soda in a medium bowl.
  2. Cut in butter until everything is crumbly, almost like damp sand.
  3. In a separate bowl, mix eggs with the vinegar.
  4. Add eggs to the almond mixture, and lightly combine until a dough forms.
  5. Drop biscuit dough over the top of the pot pies, and flatten slightly with fingertips.
  6. Freeze the pot pies at this point, or bake at 350 degrees Fahrenheit for 30 minutes (They'll need more time if you made yours bigger/deeper than mine.)
  7. If frozen, bake at 375 for 30 minutes, covered, then 20 minutes, uncovered.