Comfort food doesn't have to be unhealthy! This is a new way to do a pot pie that you can feel good about and it's still filling and delicious; something the whole family will love.

Ingredients for Crust:

• 3/4 cup almonds (or almond meal/flour)
• 1/2 cup tapioca starch/flour
• 1/4 cup lard
• 1 whole egg
• 2 Tbsp ground Omega Crunch Roasted Garlic Shelled Flax

Method for Crust:

Preheat oven to 350 F.

If you are using whole almonds, put them in a food processor and pulse on high until they are ground down to almost a powder. (Almond meal/flour has a rougher texture than wheat flour, so just get it as fine as you can, but don't expect a smooth powder.) Add the tapioca starch and ground flax, and pulse until combined. Pour the dry mixture into a large bowl. Add the lard in small pieces. Add the egg and use a fork to mash all the ingredients together. Once it begins to form clumps, use your hands to work the mixture into a well blended dough ball. (Make sure there are no remaining lumps from the lard.) Roll the dough between two sheets of parchment paper until it is the thickness of traditional pie crust.(You should be able to get a circle much larger than your pie dish.) Remove the top layer of parchment paper and flip the rolled dough into a 9" pie dish. Gently peel back the remaining layer of parchment. Using a knife, dipped in cold water, cut the excess pie away from the dish. If the dough tears, use some of the excess to press into the hole. (It's very easy to fix any rips or tears!) Use the back of a fork dipped to pleat the edges of the pie crust. Bake in preheated oven for 12-15 minutes until bottom is cooked through.

Ingredients for Filling:

• 4 chicken breasts (boneless, skinless)
• medium onion, diced
• 1/2 cup peas
• 2 cloves garlic, minced
• 2 tsp basil
• 1 cup chicken stock
• 1 Tbsp tapioca starch
• 1/4 cup cold water
• salt & pepper to taste

Method for Filling:

Use a food processor to pulse the raw chicken breast until it resembles ground chicken. Cook the chicken in a large pan (lightly greased with olive oil). Once the chicken is browned, add the onion and garlic. When the onion becomes translucent, add the basil, peas and chicken stock. Bring to a boil, while stirring. Mix the tapioca starch and ¼ cup cold water and stir until the starch is dissolved. Add the starch/water into the boiling chicken mixture and stir over medium high heat until sauce thickens. Salt and pepper to taste. Pour into hot pie shell and serve immediately.

Recipe by Kitchen Caleigh