Tuna Pot Pie

• Gluten free

• Seafood

  • 4 cans Safe catch tuna

• Produce

  • 2 Carrots, medium
  • 2/3 cup Peas, frozen
  • 1 tsp Rosemary, Fresh
  • 1 lb Russet potatoes
  • 1 1/2 tsp Thyme, fresh
  • 1 Yellow onion, large

• Refrigerated

  • 1 Egg
  • 1 Egg white, large

• Canned Goods

  • 1 cup Chicken broth
  • 1/3 cup Coconut milk, full fat from a can

• Baking & Spices

  • 1 cup Almond flour + some
  • 1/4 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

Found on littlebitsof.com

Ingredients

• 1 cup almond flour + some extra for rolling dough out
• 1 large egg white
• 1/8 teaspoon salt
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 egg + 1 tablespoon of water
• 1 1/2 Tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 1 pound russet potatoes, divided (peeled and cut into 1/2 dice)
• 1 cup chicken broth
• 1/3 cup full fat coconut milk (from a can)
• 2 medium carrots, peeled and diced
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cans (20 oz) Safe Catch Tuna (I used albacore)
• 2/3 cup frozen peas
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped fresh rosemary

Directions

• Preheat the oven to 400 degrees. In a medium bowl combine 1 cup almond flour, 1 egg white, 1/8 teaspoon salt, 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Stir with a wooden spoon or hands until it comes together in a ball. On a flat surface like a counter or cutting board, sprinkle with almond flour then roll the dough out with a rolling pin (or bottle of wine :)) into 1/4 inch thickness. Cut circles out with a cookie cutter or lid for something. Set aside.
• Heat a large skillet (12) over medium heat until hot. Add coconut oil and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.
• Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. Add the coconut milk to the potatoes in the blender and process until smooth and creamy the set aside.
• Add carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add tuna, frozen peas and chopped thyme and rosemary. Cook 1 to 2 minutes to heat through.
• Slowly stir in creamy potato and coconut milk mixture. Remove from heat and pour into a 9 x 13 inch baking dish. Top with circle cut outs of crust and brush the crust with the egg wash mixture of 1 egg & 1 tablespoon of water. Bake for 30 minutes or until crust is browned and cooked through.