Chunky Chicken and Apricot Pie

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

1. In a large skillet, heat 2 tbsp of coconut oil.
2. Add the chicken chunks and cook until lightly browned all over.
3. In a small skillet, heat 2 tbsp of coconut oil.
4. Add onions and cook until translucent.
5. Add sliced mushrooms and saute over low heat, turning frequently until they just start to brown.
6. Add onions and mushrooms to the chicken in the large skillet.
7. Add the apricots, 1 tbsp chopped rosemary and 2 1/2 cups chicken stock to the chicken and mushrooms. Season with salt and pepper.
8. In a small bowl, rapidly whisk the konjac flour and remaining 1/2 cup chicken stock to make a slurry.
9. Stir the slurry into the chicken mixture until completely mixed through.
10. Bring the chicken mixture to the boil, stirring constantly.
11. Turn the heat down and simmer the chicken sauce until thickened, 3 minutes.
12. Pour chicken mixture into an oven-proof dish or casserole.
13. Steam the cauliflower pieces until just tender.
14. Put the cooked cauliflower into a food processor with 2 tsp chopped rosemary, the ground almonds and the butter.
15. Process until smooth. You can also mash by hand.
16. Spoon the cauliflower mash over the chicken mixture and spread evenly over the top.
17. Sprinkle the almond meal and grated Cheddar over the top of the pie.
18. Bake in a pre-heated oven at 325 degrees F until the top is golden brown and bubbling, 50 – 60 minutes.