This grain-free dairy-free chicken pot pie tastes just like the real thing! Treat your family to this healthy version of an American classic.
- 1.5 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot powder
- 1 teaspoon unrefined sea salt*
- 1/2 teaspoon baking powder
- 2/3 cup palm shortening or coconut oil
- 6 tablespoons cold water
- 2 cups chicken, cooked and diced
- 3/4 cup carrots, diced
- 3/4 cup broccoli, chopped
- 2 tablespoons butter or coconut oil
- 2/3 cup onion, diced
- 2 tablespoons tapioca flour or arrowroot powder
- 1/2 teaspoon unrefined sea salt*
- 1/8 teaspoon ground black pepper
- pinch paprika
- 1 cup chicken bone broth
- 1 tablespoon milk of choice
*Use code KEEPITREAL to get 15% off your order of my favorite unrefined sea salt.
Make the crust
Note: the crust can be prepared up to 24 hours in advance and stored in the fridge until needed. It MUST be fully chilled in order to prevent sticking.
- Whisk to combine the almond flour, tapioca or arrowroot, salt, and baking powder.
- Cut in the shortening or coconut oil (unmelted) until the mixture is crumbly.
- Stir in the cold water.
- Place in the fridge to chill.
Make the filling
- Preheat over to 375 F.
- When starting with raw chicken, carrots, and broccoli, place these three in a pan and cover with water. Boil about 10-15 minutes or until chicken is cooked. Drain and set aside.
- Heat a medium to large pan over medium heat and cook onions in butter or coconut oil until tender.
- Reduce heat to low and stir in tapioca or arrowroot, salt, pepper, and paprika.
- Slowly stir in chicken broth and milk.
- Simmer over low heat until the mixture thickens like gravy.
- Remove from heat and stir in chicken and veggies, then set aside.
- If your dough is completely chilled and not sticky, it’s ready for the pie plate. Divide the dough in half, leaving half in the fridge to continue chilling.
- Add the other half to a 9-inch pie plate and place a piece of parchment paper on top. Use a second pie plate and your hands to press the dough flat against the bottom and up the sides.
- Pour chicken mixture into the crust.
- Remove the remaining dough from the fridge and place between two pieces of parchment paper. Roll it out into a circle, working quickly before the dough reaches room temperature and becomes sticky.
- Carefully peel off one piece of parchment paper and lay the dough on top of the pie. Quickly and carefully peel off the second piece of parchment paper. If some of the dough sticks to the parchment paper, don’t worry. Just scrape it off and do your best to fill in any gaps in the crust. Even if it looks less than perfect, it will still taste good!
- Bake for 30-35 minutes until crust is lightly browned. If your pie is very full, you may want to place it on a rimmed baking sheet in case it bubbles over.
- Cool 5-10 minutes before serving.