This is a much healthier skillet version of chicken pot pie.
One of my favorite weeknight dinners is the roast chicken. It looks so impressive, tastes so good and is yet so simple. But the real magic happens the next day when I turn the left overs into bone broth and subsequently, chicken pot pie.
Chicken pot pie was one of the first foods I was determined to make grain free. It’s such a creamy bowl of comfort that warms up even the coldest of days.
Turns out, with the combination of Cassava and Almond flour, making a flaky, grain free lower glycemic crust is actually nbd, and I now make this all the time.
The whole thing gets made in one skillet so there is way less clean up. Tapioca flour thickens the filling and coconut milk gives it that creaminess we all crave.
Served with shaved brussels sprouts, swiss chard and salad it is to die for, and other than the grass fed butter and potatoes, completely paleo.
Grain free primal chicken pot pie
Pie crust ingredients:
3/4 cup cassava flour
1/2 cup almond flour
1 tsp salt
1/4 cup butter
2 tbsp ice water
2 tbsp fat (butter, ghee or coconut oil)
2 cups bone broth
2 cups chopped chicken meat
3 stalks of celery
2 cloves of garlic
1/2 cup frozen peas (optional, I sometimes leave it out because my son hates them)
2 tbsp tapioca flour
2 tbsp fat (grass fed butter or coconut oil)
thyme (fresh or dried)
chopped fresh parsley
Pie crust directions:
- Pop your butter into the freezer to firm it up, ( if using another form or fat it should also be chilled, but I can’t promise success unless butter is used so try at your own risk.)
- Mix the flours and salt in a bowl or the bottom of your cold skillet.
- Using a box grater grate in chilled butter.
- Using your fingers crumble the butter into the flours (if you have a food processor a few pulses in there works too).
- Add the egg and just enough ice water to form a sturdy dough.
- Don’t over mix, just bring it all together.
- Wrap the dough in saran and chill in the fridge while you assemble the pie filling.
- Once the filling has been assembled roll out the dough between two sheets of parchment, it should roll to about 1/4 inch and be just big enough to lay across the skillet with enough excess to completely cover the filling.
- Poke a few holes in the top of the crust.
- Bake in a 375 degree oven for 40 minutes or until the crust is golden and flaky and the filling bubbles over it.
- Preheat the oven to 375 degrees
- Chop the onions into a fine dice and cut the rest of the veggies to desired sizes.
- Heat the fat and sauté the onions until translucent.
- Toss in the garlic and thyme, sauté until fragrant.
- Add the rest of the veggies and the tapioca flour. (use any grain free thickener of choice)
- Let the flour brown lightly but don’t burn it (1-2 minutes)
- Pour in the chicken stock, coconut milk, bay leaf and parsley.
- Place the skillet in the preheated oven and cook for 10 – 15 minutes or until the veggies soften a bit.
- Remove from oven, let cool a bit and then drape with the prepared pie crust.
- Press the excess edges of the crust into the skillet to seal in the filling.
- Poke a few fork holes in the top so steam can escape and return it to the oven for 40 minutes.