Savory Pot Pie with Herbed Cassava Flour Crust (Gluten Free)

This Savory Pot Pie is Paleo comfort food at it's finest. Using Cassava Flour and herbs for the crust, you get a gluten free, grain free, crust that combines with tons of veggies and chicken to give you the hearty meal you want.

Holy Batman is it COLD here in Chicago! I took Remy out this morning and all I wanted to do was cry, curl up in bed and/or set myself on fire because I was absolutely chilled to the bone. When all you want to do is warm up, it's wise to make some good ol' comfort food. But, where to begin?

While I've learned to refocus my New Years' goals on experiences more than appearances, there are a few things I want to cross off my list that I'm not sure I'm physically prepared for yet. This means I'm pushing myself harder and longer at my workouts and I need to make sure I'm feeding my body the nutrients it needs. I'm making sure to cook up recipes that are even more full of veggies and protein than usual. If I'm going to eat a lot of food then you can bet your bottom it's going to be good food.

I combined my body's need of nutrients with my desire to forget about winter with this dish. This Savory Pot Pie is warm, creamy and bold. It has an herbed crust (made with cassava flour) on top that adds texture and a hint of flavor without overpowering the "guts" of the pot pie. If you're looking for some warmth from the inside out, look no further.


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Savory Pot Pie with Herbed Cassava Flour Crust (Gluten Free)
This Savory Pot Pie is Paleo comfort food at it's finest. Using Cassava Flour and herbs for the crust, you get a gluten free, grain free, crust that combines with tons of veggies and chicken to give you the hearty meal you want.
Filling Ingredients
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups broccoli, chopped
  • 1 med white onion, diced
  • 1 1/2 cups chicken or vegetable broth
  • 1 1/2 cups coconut milk, full-fat
  • 1 tbs butter, ghee or coconut oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 1/2 lb chicken, cubed

  • Crust Ingredients
  • 1 1/3 cup cassava flour
  • 1/3 cup tapioca flour
  • 3/4 tsp garlic powder
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried thyme
  • 1 tsp salt
  • 3 eggs, whisked
  • 1/2 cup water
  • 1/4 cup butter, ghee or coconut oil, melted
  • 1 tsp apple cider vinegar
Instructions
1. Preheat the oven to 350 degrees. Then, begin making the crust. Mix all dry ingredients together in a large bowl and all wet ingredients together in a small bowl. Slowly pour wet into dry and mix/combine until your batter has formed. If batter seems too moist, add in 1-2 tbs of additional tapioca starch. Place it in the fridge to chill. 2. Bring 3 cups of water to boil in a large pot. Once boiling, add cubed chicken (if using) and diced veggies, except for onion. Boil for 15 minutes or until veggies are tender & chicken is cooked. Then drain water from pot.3. While these are boiling, melt 1 tbs butter/ghee/oil in a small pan and saute your onion. This should only take about 5 mins.4. Add onion and all other filling ingredients, except tapioca, into the chicken and veggies already in the pot. Bring to a simmer. Whisk in your tapioca and allow the filling to thicken for a 5 minutes or so.5. While this is simmering, remove your dough from the fridge. Place it between 2 sheets of parchment paper. Roll it out to a shape that will fully cover the top of your casserole dish.6. Lightly grease the casserole dish. When filling is done thickening, pour it into the dish. Carefully lift your crust onto the top and cover. Cut off any excess. You can toss this or cut it for design to add to the top of the crust.7. Move your casserole dish onto a baking sheet, in case anything spills over. Place in the oven to bake for 40-45 minutes. Remove & let rest for 10 minutes before serving.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

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