Servings: 8

Filling: subheading: Filling:
3 pounds boneless skinless chicken, or 6 cups shredded cooked chicken 3 pounds boneless skinless chicken, or 6 cups shredded cooked chicken
1 cup homemade chicken broth 1 cup homemade chicken broth
1 cup water 1 cup water
4 carrots, peeled and diced into coin shapes 4 carrots, peeled and diced into coin shapes
4 celery stalks, trimmed and diced 4 celery stalks, trimmed and diced
1 large onion, peeled and chopped 1 large onion, peeled and chopped
2 cups peas 2 cups peas
other vegetables such as broccoli florets, as desired other vegetables such as broccoli florets, as desired
1 minced garlic clove or 1 teaspoon minced garlic 1 minced garlic clove or 1 teaspoon minced garlic
1 teaspoon salt 1 teaspoon salt
dash freshly ground black pepper dash freshly ground black pepper
1 teaspoon dried basil or dried thyme 1 teaspoon dried basil or dried thyme
 
1 cup SCD yogurt 1 cup SCD yogurt
 
Crust: subheading: Crust:
3 cups blanched almond flour 3 cups blanched almond flour
1/2 teaspoon salt ½ teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces 4 tablespoons (½ stick) unsalted butter, cold, cut into small pieces
2 large eggs 2 large eggs
 

Cut raw chicken into small portions and saute in a Dutch oven (large pot).
Add the remaining filling ingredients, except for the yogurt, to the Dutch oven.
Cook on medium heat for about 10 minutes, or until the celery and carrots begin to soften.
Add the yogurt and simmer for another 5 minutes or so, until the flavour is developed.
Combine all the crust ingredients well in a bowl or a food processor.
Preheat oven to 350 F convection bake.
Add the filling to a 9" x 13" glass oven baking dish.
Roll out the dough to a rectangle that matches the top of the filling. Place the rolled dough on the filling.
Bake the assembled chicken pot pie for about 15 to 20 minutes, or until the crust is browned.
Cut into 8 portions and serve.

I have doubled the filling ingredients from the original Comfy Belly recipe, but I haven't doubled the crust ingredients.  I have doubled the filling ingredients from the original Comfy Belly recipe, but I haven't doubled the crust ingredients.