Chicken Mushroom Casserole with Crust!

27 Sep

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Casserole Stuffing:
1 Lb Chicken diced, salted, and peppered
1 1/2 cup green beens cut into 1 inch lengths
2 8 oz packages of mushrooms
1 cup carrots
6 stalks celery
1 small yellow onion
1/2 bulb of garlic or 2 Tbsp garlic powder
1/2 cup butter
1/3 cup almond milk, cashew cream, or heavy cream
1 Tbsp parsley
Tbsp salt
Tbsp pepper (preferably white)
1 tsp thyme

Crust:
1/2 cup coconut flour
1/2 cup almond flour
5 Tbsp cold butter cut into 1/4 inch cubes
tsp salt
1/2 cup ice water

Sauce: Peel your garlic and food process it with 2 Tbsp butter and 1 tsp salt. Dice the mushrooms, onion and 3 stalks of celery and add them along with the garlic butter to a heated skillet. Once the mushrooms and celery have cooked add cream and a tsp of pepper. Food process or blend this mixture to make a sauce for the casserole.

Chicken and Veggies: Dice your chicken and brown it in the skillet in 2 Tbsp of butter and 1/2 tsp salt. Dice your carrots, green beans, remaining celery and move it to your glass baking dish or pie pan and pour the sauce over top. Put in the oven covered with aluminum foil on 350 for 25 minutes. Begin the crust.

Crust: Cut the butter into the flours and salt and add ice water tsp by tsp until it forms a dough ball. Roll between two sheets wax paper cook 10 minutes on 350. Place on top of the casserole after it has cooked for 25 minutes. Cook 15 minutes with the crust on.

Note 1: To make cashew cream soak 1 cup of raw cashews in 2 to 3 cups of boiling water. Food process with 1/2 to 1 cup of the water or to desired consistency.

Note 2: Don’t put this dish away covered until it has cooled or your crust will turn to mush!

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