Chicken Pot Pie Crumble

1. For the crumble: Preheat oven to 375F.

2. In a mixing bowl, beat the eggs.

3. Stir in almond flour, baking powder, salt, and oil.

4. Roughly spread mixture about 1/2 inch thick onto a parchment-lined or greased baking sheet.

5. Bake in preheated oven for 10 minutes until golden.

6. Remove from oven and set aside.

7. When cool, break into crumbles (about 1 inch or smaller) to top the pot pie filling.

8. For the filling: Roughly chop the cooked chicken into cubes. Peel and chop the onions. Peel and dice the carrots.

9. In a large pan sauté onions, salt, and thyme in oil until they begin to soften.

10. Add carrots and cook for 5-7 minutes. Add the chicken broth and heat until simmering.

11. In a small bowl whisk arrowroot with water. Slowly pour the slurry into the hot chicken broth, while continuously stirring. Simmer for a minute.

12. Add the chicken, parsley, and lemon juice. Stir to combine.

13. Place filling into 9x9 baking dish. Top with crumble.

14. Bake for 15 minutes or until breading is golden brown. Or to freeze, wrap assembled but unbaked dish with parchment paper and then aluminum foil.

15. To prepare the frozen crumble, place directly from the freezer into a cold oven, leaving parchment and foil in place.

16. Turn oven to 425F. Bake for 1 hour, or until the insides are hot and bubbly.

17. Remove parchment and foil, turn on broiler for a few minutes until topping is golden brown.