Lately I’ve been “hankering” for some Chicken Pot Pie. A nice flaky, buttery crust… chicken and chunks of veggies smothered in creamy gravy….
Since we eat a mash up of Paleo/Gluten Free/Sometimes Vegan… no chicken pot pie for me. TILL TODAY!! woot woot!!
I found this recipe at Everyday Maven. I did a little tweaking to it, because, well, I’m me and that’s what I do. I look at a recipe and then look in my cupboards and figure out how to make said recipe with what I’ve got on hand. And oh was this good!
Steve’s comment was “Yep! Keep that one!”
Here’s the link to the original recipe at Everyday Maven == > Original Recipe
- For the Crust:
- 1 cup blanched almond flour
- ¼ cup tapioca starch
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon gluten free baking powder
- ⅛ teaspoon black pepper
- ¼ cup cold butter (mine was frozen)
- 1 large egg
- For the Pot Pie:
- 6 large potatoes, peeled, chunked
- 6 large carrots, peeled, sliced
- ½ bag frozen peas
- 1 celery rib, chopped
- ¼ cup chopped onion
- 3 cups cooked chicken meat (turkey would work too)
- a bit of fresh rosemary
- 1 teaspoon (more or less) sea salt
- a few shakes of pepper
- 1 quart Pacific brand No Chicken Broth (I'm allergic to chicken broth - this is a good sub)
- 3 tablespoons tapioca starch
- a bit of water
- In your food processor bowl, combine the almond flour, tapioca starch, paprika, salt, baking powder and pepper. Pulse a time or two to get rid of any lumps.
- Using a hand held cheese grater, grate the cold butter into the above mixture.
- Add the egg. Pulse a few times - mine became a ball after about 8 pulses.
- Transfer to a bowl and put in the freezer for about a half an hour.
- Remove from freezer and place dough ball between two pieces of parchment paper. Roll to desired shape.
- Put back in the freezer (or crust will fall apart) until ready to use, at least 30 minutes.
- For Pot Pie:
- Place vegetables in a stock pot, add in broth.
- Bring to a boil. Cook the vegetables for about 10 minutes till they're not quite done.
- Add in the chicken.
- Place 3 tablespoons tapioca starch in a cup and add in just enough water to make a "liquidy paste"
- Add that to the pot pie mixture to thicken the gravy.
- Spray a casserole dish (I used a glass 3 quart) with baking spray or grease it with butter.
- Pour pot pie mixture into the casserole dish.
- Get your crust out of the freezer and CAREFULLY remove the parchment paper and place on top of your pot pie mixture. Cut a few "vent holes".
- Bake at 350 for about 30 minutes or until brown and bubbly!!