Sometimes I really want some comfort food. Chicken pot pie is a comfort food for most people but it is not comforting when it has over 500 calories and is filled with ingredients our bodies do not recognize. Try this alternative. This has a long list of ingredients and takes some time but it is definitely worth it.
Ingredients: (serves 4-6) 
Crust
1 c almond flour
1/4 c Olive Oil
1/4 tsp baking soda
1/4 tsp sea salt
Filling
2 big roasted chicken breasts (boneless, skinless) cut into small pieces
2 Tbsp olive oil
3 c cremini mushrooms – sliced
1 c chopped onion
1 c chopped carrots
1 c chopped celery
1 c finely chopped broccoli
1 cup finely chopped cauliflower
2 c chicken stock
1 Tbsp fresh Thyme
1 tsp dried parsley
1 tsp Herbes de Provence
2 tsp coconut flour
1 Tbsp fresh garlic
Pepper to taste
1. Pre-heat oven to 350.
2. In a small bowl, mix together the crust ingredients. Put the dough for the crust in between 2 pieces of wax paper and roll it out to create a thin layer to fit the size of your casserole dish (9 inch dish). Remove the top layer of wax paper. Put to the side.
3. In a pot or large skillet heat the olive oil and add garlic and onion. Once garlic and onion is softened add the mushrooms and cook for 2-3 minutes.
4. Add the carrots, celery, broccoli and cauliflower and cook for 5-7 minutes until the veggies begin to cook through.
5. Add the roasted chicken, chicken stock, coconut flour (to thicken) and herbs. Simmer for 10 minutes.
6. Pour into your casserole dish and put the dough on top. I took the wax paper and flipped it upside down on top of the casserole dish and then gently pulled the wax paper away from the dough. This did not work as well as it sounds.
7. Bake for 25 minutes or until crust is brown. Enjoy!