Crispy Skillet Chicken Pot Pie with Coconut Milk Gravy

Ingredients

• 2 pounds, boneless chicken thighs
• 2 cups gluten-free all-purpose flour blend
• 3/4 cup, chilled coconut oil
• 1.5 cups coconut milk
• 1 diced yellow onion
• 3 sliced carrots
• 2 stalks, sliced celery
• 8 ounces, quartered cremini mushrooms
• 1 cup chicken stock
• 2 tablespoons avocado oil
• 4 sprigs fresh thyme
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon ground flaxseed

Instructions

1. 1

   Make the crust: cut chilled coconut oil into gluten-free flour blend and 1 teaspoon salt until pea-sized crumbs form; add 1/2 cup ice water, mix, divide into two discs, and chill 30 minutes.

2. 2

   Season chicken with salt and pepper; sear in avocado oil in a skillet over medium-high heat until golden, 4 minutes per side; remove.

3. 3

   Cook onion, carrots, celery, and mushrooms in the same skillet 8 minutes until softened.

4. 4

   Stir in 1/4 cup of the flour blend and cook 2 minutes, then gradually whisk in chicken stock and coconut milk until smooth; simmer 5 minutes until thick.

5. 5

   Stir in thyme, chicken, salt, and pepper; transfer to a 9x13 baking dish.

6. 6

   Roll out one crust disc, drape over the filling, cut vents, and brush with coconut milk.

7. 7

   Bake at 400°F for 35-40 minutes until deeply golden and bubbling. Rest 10 minutes before serving.