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Chunky Chicken and Apricot Pie


  • 4 TBSP coconut oil

  • 2 lbs chicken, cut into large chunks

  • 1 small onion

  • 8 oz white mushrooms, sliced

  • 6 oz dried apricot pieces, chopped into quarters

  • 1 TBSP fresh chopped rosemary

  • Coarse salt and ground black pepper

  • 3 cups chicken stock

  • 1 ½ tsp konjac flour / glucomannan powder

  • 2 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces

  • 2 tsp fresh chopped rosemary

  • ¼ cup coconut flour

  • ½ cup cheddar cheese

Total Time: 1 hr 20 min Prep: 20 min Cook: 1 hr
Yield: 6 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a large skillet, heat 2 TBSP of coconut oil.

Add the chicken chunks and cook until lightly browned all over.

In a small skillet, heat 2 TBSP of coconut oil.

Add onions and cook until translucent.

Add sliced mushrooms and sauté over low heat, turning frequently until they just start to brown.

Add onions and mushrooms to the chicken in the large skillet.

Add the apricots, 1 TBSP chopped rosemary and 2½ cups chicken stock to the chicken and mushrooms. Season with salt and pepper.

In a small bowl, mix the konjac flour and remaining ½ cup chicken stock together well..

Stir the stock into the chicken mixture until completely mixed through.

Bring the chicken mixture to the boil, stirring constantly.

Turn the heat down and simmer the chicken sauce until thickened, 3 minutes.

Pour chicken mixture into an oven-proof dish or casserole.

Steam the cauliflower pieces until just tender.

Put the cooked cauliflower into a food processor with 2 tsp chopped rosemary, and the coconut flour.

Process until smooth. You can also mash by hand.

Spoon the cauliflower mash over the chicken mixture and spread evenly over the top.

Sprinkle coconut flour and grated Cheddar over the top of the pie.

Bake in a pre-heated oven at 325 degrees F until the top is golden brown and bubbling, 50 – 60 minutes.