• Medium Mixing Bowl
• Large Saucepan
• Large Skillet

For the Crust:

• 1 1/2 cups almond flour
• 1/2 t baking powder
• 1/2 t sea salt
• 1/4 cup grass-fed butter, melted
• 2 t water

For the Filling:

• 1/2 t dried thyme
• 1 lb chicken breasts
• 1 T coconut oil
• 1/2 yellow onion diced
• 3 medium carrots, diced
• 1/4 cup almond flour
• 1/2 t dried rosemary
• 1/2 t black pepper
• 2 cups chicken stock
• 2 garlic cloves, minced

• For the Crust: In a medium bowl sift together almond flour, baking powder, and sea salt. Mix in butter and water to create a dough. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• For the Filling: Place chicken in a large saucepan and cover with cold water. Tip: To add more flavor, you can also opt for chicken stock instead. Bring the pot to a boil for 20-25 minutes or until the internal temperature reaches 170°F. Allow to cool slightly and use two forks to shred the chicken into bite-sized pieces.
• Preheat coconut oil in a large skillet over a medium heat, and preheat oven to 375°F. Sauté onions and carrots for 3-5 minutes. Add garlic and herbs and allow to cook for another minute.
• Add almond flour to coat the vegetables. Then, add chicken stock and increase to a boil. Once boiling, lower to a simmer and allow the sauce to thicken for 5-8 minutes. Then, remove pan from heat.
• Remove the dough from the refrigerator and roll into a pie crust. Spoon the chicken filling into a pie dish and cover with the pie crust. Bake for 30 minutes, or until top is golden brown. Allow to cool for 10 minutes before serving.