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Chicken Pot Pie

Lisa Richards
  • 40 minutes
  • Serves 6

INGREDIENTS

2 cups

Chicken, cooked

8

Asparagus spears

1

Leek

1/4 cup

Onion

1 tbsp

Parsley, fresh

1

Parsley

1 tsp

Tarragon, fresh

1

Yellow squash

4

Eggs

2 cups

Chicken stock

1/2 cup

Coconut milk

1 tbsp

Arrowroot powder

1/2 tsp

Baking soda

1/2 cup

Coconut flour

1 tsp

Pepper

1 tsp

Salt

2 tsp

Apple cider vinegar

1/2 cup

Coconut oil

2 tbsp

Oil