How to Make Chicken Cabbage Pot Pie

Ingredients

• 1½ cups (135 g) coconut flour, divided
• 1½ cups (150 g) fine blanched almond flour
• 2 tbsp (6 g) fresh parsley, finely chopped
• 3 tbsp (12 g)  fresh thyme, finely chopped
• 1 tsp unrefined sea salt
• ½ cup (115 g) plus 4 tbsp (56 g) butter, plus extra for greasing
• ½ cup (100 g) coconut oil
• 1 lb (454 g) cooked chicken meat (dark meat is better)
• 4 cups (1 L) chicken broth
• 1 lb (454 g) savoy cabbage, cut in 1 inch (2.5 cm) pieces
• 5 oz (142 g) shallots, thinly sliced
• 1 tbsp (15 ml) lemon juice
• ½ cup (148 g) coconut cream

1. Preheat the oven to 350°F (177°C).
2. To prepare the crust, put 1 cup (90 g) of coconut flour, almond flour, parsley, 1 tablespoon (4 g) of thyme, salt, ½ cup (115 g) of butter and coconut oil in a food processor, and process on high until the dough starts to form a ball. Remove the dough from the processor, shape into a rectangle, and wrap in plastic wrap before placing in the refrigerator for at least 20 minutes.
3. Grease a 9 x 12 inch (23 x 31 cm) ovenproof dish with butter, then place the chicken in it. In a medium saucepan, boil the chicken broth, then add the cabbage, cooking until just tender, about 3 minutes. Drain the cabbage and add it to the oven dish with the chicken, reserving the broth for later.
4. In a heavy-bottomed skillet, melt the 4 tablespoons (56 g) of butter on very low heat. Add the shallots and 2 tablespoons (8 g) of thyme to the butter and cook until the shallots are tender and transparent, about 5 minutes. Next, add ½ cup (45 g) of coconut flour and cook, stirring for about a minute. Add the lemon juice and stir for few more seconds, then add the coconut cream and the broth from the cabbage. Cook on high heat until the sauce thickens, stirring constantly, about 2 minutes.
5. Pour the sauce onto the chicken and cabbage and mix well.
6. Roll out the dough onto a piece of parchment paper; shape into a 10 x 13 inch (25 x 33 cm) rectangle.
7. Using the parchment paper, place the dough onto the baking dish, and tuck around the contents of the pan, covering the filling well on every side. Cut about 6 slits in the dough to let the steam escape.
8. Bake for 25 minutes, until the top is brown and sauce is bubbling. Remove from the oven and let sit for about 10 minutes before serving.