Creamy Whole 30 Chicken Pot Pie (Gluten-free, dairy-free, soy-free)

Good morning lovelies, today is a comfort food 101, Whole 30 recipe. 
I lasted 13 days on the whole 30 journey because of severe allergies/eczema/weight gain-6lbs! I was not so happy with the results & was a bit disappointed in myself, until my wonderful booboo and I talked & figured out a better strategy. I am feeling better, have lost 4 lbs in the last week with extra exercise, modification of diet, and am relieved the symptoms have abated, allowing me to move forward. 
Thank you God for this man in my life & for the opportunity to learn. 
In all of this, I came up with new recipes that I did not have reactions to, were very filling, nourishing, & Paleo/Whole 30 compliant. 
This recipe is definitely a heavier, winter, comfort food meal. I recommend this as a special once-in-a while treat, as most comfort food should be. It's chock full of healthy fats, scrumptious vegetables, protein, & that crunchy, satisfying mouth feel we look for. It's labour intensive, requires a few steps, but is worth the effort. Have fun!
The first recipe is the Kream sauce you will need to make this delightful concoction. 

Difficulty: Low
Cost Range: Medium to high
Time: Prep-10 mins. (after overnight nut soaking), Assembly-5mins 
Yields: 3-4 Cups depending how much liquid you prefer
Freeze: Beautifully, last 1month


1/2 Cup raw almonds, soaked overnight & very well rinsed off in cold water. 
1 tsp macadamia nut butter
1 tsp tahini 
2 Tbsp ground white sesame
1 tsp walnut oil
3 Tbsp extra virgin olive oil (good quality) 1 1/2 Tbsp nutritional yeast
1/2 tsp kosher salt
1/2 Cup almond milk unsweetened plain (up to 3/4 cup if you prefer a more liquidy kream sauce, for the pot pie, I prefer thicker for chicken but thinner for beef.) 

In a blender, mix all ingredients & blend until smooth and kreamy. Add a bit of almost milk to smooth out more if needed but only 1 Tbsp at a time. 

Now the Pot pie recipe begins! 

Whole 30 Chicken Pot Pie (Kreamy & Crunchy) 
Difficulty: Medium to High
Cost Range: Medium to High
Time: Prep-45 mins. Bake-20-25mins (golden brown top) 
Yields: 4 Large portions or 6 medium sized ramekins
Freeze: Beautifully, lasts 1 month

Preheat Oven to 350° F

1 Cup savoury Kream sauce
1 Cup almond milk unsweetened plain
Mix together & reserve (keep to the side) 

1/3 Cup organic, peeled, small fine chopped celery (brunoise) 
1/3 Cup organic, peeled, small fine chopped carrot (brunoise) 
1/3 Cup organic, fine chopped onion
1/3 Cup bruised scallion (green spring onion you banged with the heel of the knife) 
1 pkg sliced mushrooms sautéed 
1/3 Cup frozen or fresh green peas
1 Large clove garlic
3 Chard leaves, no stem, chopped
2 Cups cooked chicken, cut into bite size pieces
1 Cup reduced chicken stock
1 tsp arrowroot starch mixed with 3 Tsp water (optional) 
1 tsp poultry seasoning
1/2 tsp ground garlic powder
1/4 tsp fresh thyme
1/4 tsp oregano
1/4 tsp ground bay leaf
1/2 tsp fresh ground black pepper 
1/2 tsp sea salt
1/2 tsp fresh chives

Prepare all your ingredients
In 2 Tbsp olive oil sauté the onions for 1 minute, add the carrots and celery, cook for 3 minutes, stir. Add scallion, cook 1 minute. 
Add stock, cook 2 minutes, making sure to scrape all the nice brown flavourful bits off the bottom of the pan while stirring. Add savoury Kream sauce and cook 2 minutes. 
Add garlic, vegetables and seasonings. Stir and cook 2-3mins. At this point you may add the arrowroot starch if you want a thicker sauce or add a bit more almond milk to thin your sauce a bit. Check for flavour, as you may need to add more kream sauce & seasonings to keep it from becoming watered down. 

2 Tbsp ground white sesame seeds
1 Cup ground almond meal
1/4 Cup coconut flour
2 Tbsp Arrowroot starch 
1 Tbsp Tapioca starch
1/2 Tbsp nutritional yeast
3 Tbsp extra virgin olive oil 
1 tsp coconut oil
1/2 tsp walnut oil
Mix all dry, add wet, mix together by hand. Yup, get dirty! 
Mixture needs to hold together the way you see in the picture above, it must still be able to crumble though. Not too sticky, not too dry.
Fill your ramekins 3/4 full with your kreamy pot pie filling and then gently cover with the crumble, distributing it evenly over all the pot pies. 
(At this point, I cover them really well & freeze the portions I need to.)
Bake your pot pies in your preheated oven for 25-40 minutes depending how dark and crunchy you like your topping. You must have at least a golden brown. 
Serve with a side salad & share with a loved one. 

Leave your comments below & let me know how this recipe turned out for you!

Take care, be well, love freely...
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