Paleo Chicken Pot Pie

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2 chopped up Baked chicken breasts

1 cup of peas

1/2 diced white onion

1 large diced zucchini

1 large diced squash

2 diced cooked potatoes

2 fresh garlic cloves

1 can of coconut cream

1 tsp ground thyme

1 tsp parsley

1 cup almond flour

1/4 cup ghee

salt/pepper

1 tsp crushed rosemary

 

Place peas, onions, zucchini, squash, potatoes, and diced chicken in the baking dish.  In a seperate bowl place coconut cream parsley, thyme crushed garlic, salt and pepper and microwave for about a minute to liquify the coconut cream and incorporate the seasonings to make the sauce.  Mix it up and pour it in the baking dish on all vegetables and chicken.  In another seperate bowl place the melted ghee, crushed rosemary, salt/pepper, and almond flour and keep adding flour until it gets to a crumble like mixture.  add it on the top of baking dish and cook on 450 for 30 minutes covered.  Cook the last 15 minutes without a cover on it to brown the topping a bit.  Enjoy!!!

 

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