Grain-Free Chicken Pot Pie

Go against the grain with this gluten-free chicken pot pie
Grain-Free Chicken Pot Pie

Bonafide Provisions

Recipe Courtesy of Sharon and Reb Brown, founders of Bonafide Provisions and authors of Healing Bone Broth Recipes

"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!"

5
Servings
Deliver Ingredients

Ingredients

For the Crust

  • 1 1/2 Cup bland almond flour
  • 1/2 Cup tapioca flour
  • 1 Teaspoon salt
  • 1/2 Teaspoon baking powder
  • 2/3 Cups organic palm shortening
  • 6 Tablespoons cold water

For the Filling

  • 4 Tablespoons butter
  • 1/2 Cup onion, finely diced
  • 1/2 Cup carrot, finely diced
  • 1/2 Cup celery, finely diced
  • 3 Cups cooked chicken, shredded
  • 1/4 Cup tapioca flour
  • 3 Cups Chicken Bone Broth, or chicken broth
  • 1/4 Teaspoon sea salt, to taste
  • Fresh thyme, chopped, to taste
  • 1/4 Cup heavy cream

Directions

For the Crust

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.

For 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

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