ChickenPotPie Ingredients for filling: 2 cooked and shredded chicken breasts 1 serving of Better Than Bouillon Organic Chicken Base with 50% less sodium 2 cups water 4 – 5 medium size carrots chopped 4 celery stalks chopped 1/2 cup  chopped Collard (or Kale) 1 sweet onion chopped 1 clove garlic clove minced 1/4 tsp paprika 2 tbsp grass fed butter 1/4 tsp xanthan gum   Ingredients for pie crust: 2 cups almond flour 1/4 cup finely shredded cheddar cheese 1 egg 1/4 cup grass fed butter melted 1/4 tsp salt 1/4 tsp xanthan gum _______________________________________ This yields two pot pies.  Bake each in a 7,5 inch in diameter round baking dish. How to make the filling: Melt the butter in a medium size pot over medium heat and add the chopped onions, carrots, celery, and collard. Saute until you see the carrots and onion becoming lightly golden. Then add the 2 cups water, Organic chicken base, paprika, chicken and cheddar.  Stir until the cheddar is completely melted and then add the xanthan gum and minced garlic. Set aside. How to make the pie crust: Combine all ingredients in a large bowl and work it with your hands until you get a sticky dough.  Separate the dough into 2 equal size balls and let them cool down for about 7-10 minutes in a freezer. How to assemble the pot pie: Preheat oven to 375F degree. Pour half of the filling into one baking dish. Take one of the balls of dough out of the freezer and roll it out between a two sheets of parchment paper to fit the size of the dish. Peel off the top paper, then flip the dough upside down over the dish with the filling and peel off the other paper. Press the edges down around the edge of your dish. Make sure to slice through the dough with a sharp knife so that the steam has a way to escape during baking. Do the same thing with the rest of the filling, and pie crust and then place both dishes side by side into the oven for about 25 – 35 minutes. Make sure to watch the crust, because it can be easily burned. Take the pies out when you see the top becoming golden or lightly brown around the edges. Recipe Source: Click Here