Chicken Pot Pie

From the Kitchen of Cave Man Karl

Pie Crust:
2/3C arrow root flour
1/3C coconut flour
1/4t sea salt
1 large egg
1/3C coconut milk
2T ghee or lard
water, just enough to make dough ball

Sift together all dry ingredients then add ghee or lard until mixture begins to form crumbles. Continue to work crust, adding water, until mixture is crust consistency.

Filling:
1/2 butternut squash
1/2 acorn squash
2 boneless, skinless chicken breasts, cubed
3 garlic cloves, minced
1/2 small onion, minced
2C raw spinach
5 baby portabella mushrooms, sliced
2t turmeric
2t sage
1t rosemary

Roast butternut and acorn squash, blend with water, turmeric, sage, and rosemary to make a smooth and pourable sauce. While squash is roasting brown chicken in a well greased cast iron skillet with garlic and onion. Continue to add spinach and mushrooms as the pan is ready, this will be your pie filling. Grease pie plate (or ramekins as used here) with coconut oil. Lay pastry into plate and fill with chicken filling leaving room for squash mixture. Add in squash mixture until crust is full. Top with remaining crust. Bake in a 350 degree oven for 45-60 minutes or until crust is golden.