Chicken Pot Pie with Almond and Coconut Crust

Oh my goodness. I discovered coconut oil.

Previously, I assumed that coconut oil is over rated. You know, like a media hype about “how nutritious it is”, “how good is it for you”. What got me though, was how good it smelt and taste. As you know, I was never quite a coconut person. Being a recent convert (thanks to my hubby, I just need to do the same to him for eggplants), this was a surprise to me.

I looked at my jar and wondered what should I do with it. I started with sautéing some vegetables and realised quite quickly that it being such a flavoursome oil that it hardly needs any seasoning at all. Further, a teaspoon goes a long way.

I spotted this recipe from Health-Bent and adapted it. What caught my attention is a home made crust. The author used butter, but I used coconut oil instead. The result? Sensational. We loved how good it smelt from the oven. The combination of almond and coconut is so tasty. The only catch is that it is not a flaky crust of course, more like a dough/soft crust.

Chicken Pot Pie with Almond and Coconut Crust (serves 8-10)
4 chicken breasts diced
1 red onion chopped
1/2 bunch of celery chopped
2 cups of mushrooms chopped
1/2 cup of chicken stock
1 tablespoon of Worcestershire sauce

1.5 cups of almond meal
1/2 cup of coconut oil
1 tsp of baking powder
pinch of salt
2 egg whites
2 eggs

Preheat Oven 200C.

Saute onions in a pot and brown chicken. Add all other vegetables and stock, simmer. Season with worcestershire sauce and salt/pepper. Taste. Spoon into baking dish.

Meanwhile, combine crust ingredients in a bowl. Using a fork, whisk to combine till it comes together. Spoon onto the filling.

Bake for 10 minutes or so, then change oven to Grill setting. Brown for another 5-10 minutes. Serve with vegetables.


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