Here's the recipe:
Crust
1-⅓ c almond flour
½ c coconut flour
½ t. salt
2 eggs, whisked
10 T butter or coconut oil frozen
Filling
8 T butter or olive oil (I used a mix of the two)
1 c. diced carrots
1 med onion, diced (1 c.)
1 c chopped green beans (fresh or frozen and thawed)
2 celery stalks diced (1 c.)
1 t. salt + more if needed
½ t black pepper + more if needed
½ c arrowroot flour (or tapioca--I used tapioca starch/flour)
1 can full fat coconut milk
3 c. chicken broth, warm
1 T dried parsley
1 t. dried thyme
3 c. shredded or chunked cooked chicken
1 egg white
2 t water
Preheat oven to 400.
Make the crust: Combine 1st 3 ingredients in a food processor, pulse 4-5 times or til combined. Add the eggs and blend until smooth--15 to 20 seconds. Take butter from freezer and shred using a cheese grater. Add half the grated butter to the processor, process for 10 seconds. Add the other half and pulse a few times to just barely combine (small pieces of butter should be visible). Remove this from the processor and divide into 4 equal pieces. Press each piece into a ball and wrap individually with plastic wrap. I placed them into individual baggies. Place in fridge to chill.
Make the filling: Melt the butter in a large pot over med. heat. Add the next 3 ingredients and cook for 5 minutes or until the onions become translucent. Add the celery and cook about 3-5 minutes more.
In a small bowl, mix together the salt, pepper and flour and then sprinkle it over the vegetable mixture. Stir until the flour is mixed in well--about 2 mins. Pour in the coconut milk and broth and bring to a boil, then reduce the heat to med. and simmer until the mixture thickens to the consistency of gravy, about 10 mins. Add the parsley, thyme and chicken and simmer an additional 5-10 min. Season to taste with more salt and pepper if needed.
Assemble the pies: Spoon filling into 4 12 oz measure cups/ramekins, filling them all the way to the top. Remove the dough from the fridge and roll each ball between 2 pieces of parchment until it is just wider than the top of the baking dish (about ¼ inch thick). Tip--I rolled the dough out right inside the plastic bag and then used a scissor to cut the bag down the middle to get the piece of dough out--it did not stick at all. Gently place the rolled dough over the top of each dish and press down the sides. Whisk the egg whites and water in a small bowl. Brush a thin coat of this over the entire crust. Cut slits in the top of the crust to let steam escape.
Place pies on a jelly roll pan and bake for 15-20 minutes or til the tops are golden brown. Remove from oven, let cool for 10-15 min. before serving. This is really important because that filling is HOT!
