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Ingredients
  • subheading: For the crust:
  • 1.5 cups blanched almond flour
  • ½ cup tapioca flour
  • 1 tsp salt
  • ½ tsp gluten-free baking powder
  • ⅔ cup organic palm shortening
  • 6 TBSP cold water
  • subheading: For the filling:
  • 1 lb boneless, skinless chicken breasts, cut into small cubes
  • 2 carrots, chopped
  • 1 cup broccoli, chopped
  • ⅓ cup butter (you may be able to sub coconut oil, but I haven't tried it yet to verify)
  • ⅓ cup chopped onion
  • ¼ cup tapioca flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • pinch paprika
  • 1¾ cups chicken broth (THIS is the kind I use, but if you have homemade on hand, even better!)
  • ⅓ cup almond milk (or other preferred milk)
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