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This stew reminds me a typical chicken pie! Use the "mini pie crusts" recipe for the topping to really give you that pie feeling
1.
Heat oil in a deep saucepan over medium high heat. Add the onion and cook for about 2 minutes.
2.
Add the carrots, mushroom, and garlic. Continue to cook for about 4 minutes.
3.
Season with salt, pepper and Italian seasoning. Stir in almond flour to coat and cook for another 2 minutes.
4.
Add the milk, stock and cooked chicken. Bring to a boil and then reduce to a simmer.
5.
Simmer for about 20 minutes.
6.
Season to taste, add some sprinkled parsley and your mini pie crusts to serve.
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Tip
This is a great soup to use leftover roast chicken!
Cost-saving tips