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Ingredients
  • subheading: CRUST:
  • 1 cup blanched almond flour
  • ¾ cup tapioca starch
  • ½ teaspoon paprika
  • ½ teaspoon finely ground sea salt
  • ¼ teaspoon baking powder (gluten free or grain free)
  • ⅛ teaspoon ground white pepper
  • ¼ cup pastured butter OR Ghee frozen
  • 1 large egg
  • 3 Tablespoons ice cold water
  • subheading: FILLING:
  • 1.5 Tablespoons pastured butter or Ghee
  • 1 large yellow onion finely chopped
  • 1 pound russet potatoes divided, (½ lb peeled and and cut into ½" dice, ½ lb peeled and roughly chopped)
  • 1 cup chicken broth
  • ⅓ cup full fat canned coconut milk
  • 2 medium carrots peeled and cut into ½" dice
  • 2 teaspoons kosher salt
  • ¼ teaspoons freshly ground black pepper
  • 1 pound boneless, skinless, cooked chicken meat cubed
  • ⅔ cup frozen English peas
  • 1 teaspoon fresh thyme leaves finely chopped
  • ½ teaspoon fresh rosemary leaves finely chopped
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