Gut - Chicken Pot Pie
3 tablespoons coconut oil
3 to 4 shallots, minced
1 cup sliced carrots
2 celery stalks, chopped
6 garlic cloves, minced and divided into two equal portions
2 to 3 boneless chicken breasts (about 11⁄2 pounds), diced
1 cup green peas, fresh or frozen
2 cups chicken broth (may need more but start with this amount)
Sea salt and freshly ground black pepper to taste
1⁄2 red onion, minced
11⁄2 cups raw cashews, soaked for 4 to 6 hours, then drained
1⁄2 teaspoon cayenne
Optional: 1 teaspoon smoked paprika
11⁄2 cups blanched almond flour
1⁄2 cup raw sunflower seeds
1 tablespoon dried herbs, such as sage, rosemary, thyme, or chives (fresh herbs will work too; just use a bit more)
1 teaspoon garlic powder
1⁄2 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon water
Directions for the filling:
Heat 2 tablespoons of the coconut oil in a large skillet set over medium-high heat. Add the shallots and sauté them for 5 minutes, or until they are translucent. Then add the carrots, celery, and half the minced garlic, and continue to sauté until the carrots begin to soften, about 3 to 5 minutes.
Add the chicken and cook until most of the pink hue is gone from the flesh. Add the peas and 1⁄2 cup of the chicken broth. Continue simmering until the vegetables are tender and the chicken is fully cooked. Salt and pepper to taste, and set aside.
In a medium skillet, heat the remaining tablespoon of coconut oil over medium-high heat. Add the red onion and sauté 5 to 8 minutes.
Add the other half of the garlic and sauté for an additional 3 minutes. Remove from the heat.
In a blender, purée the onion mixture, cashews, 11⁄2 cups of the chicken broth, cayenne, and the optional paprika until smooth.
Transfer the mixture back to the large skillet with the chicken and vegetables, and cook everything over medium heat until the mixture thickens, about 5 minutes. Add more broth if needed and stir frequently. Add salt and pepper to taste, then transfer everything to a lightly oiled deep baking dish.
Directions for the crust:
Preheat the oven to 350°F. In a food processor combine the flour, sunflower seeds, herbs, garlic powder, salt, olive oil, and water, and pulse everything until well combined.
Roll the dough out on a lightly floured (non-gluten flour) cutting board or on a sheet of parchment paper, which might be helpful in transferring the dough to the baking dish. Lay the dough over the top of the chicken mixture.
Bake for 20 minutes or until golden brown. Serve warm.