Ingredients
- For the Crust:
1 1/2 cup blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1tbs minced cilantro
1 tsp garlic powder
1/4 cup grapeseed oil
1 tbsp water
1 egg
For the Filling:
1 lb chicken breasts, cut into cubes ( I used left over roasted chicken)
2 tbsp Olive oil or bacon grease
1 large onion
2 stalks celery, diced
2 medium carrots, diced
1 tsp sea salt
2 sprigs thyme
1 cup thinly sliced mushrooms
1 cup cubed butternut squash
2 tbsp arrowroot powder
1 cup chicken stock
Description
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