Make your crust. This recipe only has a crust on top! Using a stand mixer or hand held mixture, beat the almond flour, butter, salt, pepper and water (only if needed) until a dough forms.
Roll your dough into a round ball and press flat. Place the dough between 2 sheets of wax paper and roll with a rolling pin until it is large enough to cover your pie dish.
Place your dough in the fridge while you make the filling and preheat your oven to 375°F.
In a large, deep sauce pan, heat up the olive oil. Sauté the onion, garlic, carrots and celery until tender, about 5 minutes.
Add in the spices and chicken broth. Bring to a boil.
Once boiling, add in the almond milk, stirring constantly as it thickens. You can always add a slurry too (1 tbsp water + 1 tbsp cornstarch) if it does not thicken enough for you.
Stir in cooked chicken, frozen peas and corn.
Pour your filling into a greased 9 inch glass pie dish.
Peel off the top piece of wax paper from your dough. Flip it over onto your chicken pot pie and then peel off the other piece of paper. Place a few slits in your crust so your pie can breathe and not overflow.
Bake the chicken pot pie for 35 minutes. Allow it to cool for 5-10 minutes and enjoy!
Servings 6
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.