"This Grain-Free Chicken Pot Pie is a great meal to serve on cold winter nights. Make extra and freeze for quick meals during the week. You are going to love the crust on this one!"
Preheat the oven to 375°F (190°C). With a fork, stir together the almond flour, tapioca flour, salt and baking powder. Cut in the palm shortening until the mixture resembles coarse sand. Stir in cold water.
Place in the refrigerator while you prepare the filling.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot and celery. Stir until the onions start to turn translucent, about 3 minutes.
Stir in the chicken, sprinkle tapioca flour over the top and stir it until it’s all combined. Cook for 1 minute, then pour in the chicken broth and stir well, letting it cook and thicken. Once it starts to thicken, add the turmeric, salt, pepper and thyme. Add the cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat. Pour the filling into a greased 2-quart (2-L) baking dish.
Check on your crust—it must be chilled completely! Take out the crust from the fridge and place it between 2 pieces of parchment paper. Use a rolling pin to roll it into a circle, then lay it on top of your baking dish. Place dish on a baking sheet and bake for 30 to 35 minutes or until the crust is golden brown. Cool for about 10 minutes before serving