Tuscan Chicken Pot Pie

Name: Tuscan Chicken Pot Pie
Ingredients: 2 tbsp. unsalted butter, melted; 1-1/2 Yummy Basic Crust recipe {THM, LC, & GF Variation: 1-1/2 Buttery Coconut Flour Pie Crust recipe}; 2 tbsp. coconut oil; 1 red bell pepper, diced; 1/2 c. yellow onion, diced; 2 cloves garlic, minced; 1 c. whole milk {THM & DF Variation: 1 c. almond milk}; 1 c. chicken stock or broth; 2 tbsp. organic cornstarch {THM & GF Variation: 1/4 c. coconut flour}; 4 c. chicken, cooked and shredded; 3/4 c. carrots, diced and par-cooked {omit for THM}; 1/2 c. peas; 1/2 c. white mushrooms, sliced; 1 tbsp. coconut sugar {THM & SF Variation: 1 tbsp. xylitol or erythritol}; 1 tsp. Real Salt; 1/2 tsp. ground black pepper; 1/2 tsp. dried tarragon; 1/2 tsp. dried oregano; 1/2 tsp. dried sage; 1/2 tsp dried thyme; 1/2 tsp. paprika; 1/4 tsp. red pepper flakes; 1/4 tsp. cayenne pepper; 1/4 tsp. crushed fennel seeds; 1 egg, beaten

Tuscan Chicken Pot Pie

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