Paleo AIP Chicken Pot Pie
An autoimmune protocol version of the classic comfort food, this chicken pot pie is perfect for the nights you are feeling deprived of your past favorite foods! Complete with a savory crust and creamy filling, I wish you comfort, health, and one less night of deprivation this week!
Servings: 8 servings (1 cup of filling and crust)
Ingredients
Filling
- 2 tablespoons organic olive oil
- 4 garlic cloves minced
- 2 large onions chopped
- 1 bag baby carrots
- 1 bag celery diced
- 1 broccoli head chopped well
- 1 cup chicken broth
- 1 - 14 oz full fat coconut milk
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon sea salt
- 2 tablespoons arrowroot flour
- 2 cups chicken cooked and diced
Instructions
- In a large soup pot, add olive oil and heat slightly. Add garlic, onion, carrots, celery, and broccoli and cook (stir often) over medium heat for 15 minutes.
- Add chicken broth, coconut milk, thyme, rosemary, and salt. Continue cooking (stir often) over medium heat until vegetables are no longer crisp, about 20 minutes.
- Reduce to a simmer. Stir in arrowroot 1 Tbsp at a time until fully dissolved. Continue to stir and simmer until thickened. Mix in chicken.
- Prepare crust. Add cassava flour, tapioca starch, palm shortening, banana puree, and salt to a large mixing bowl. Use a dough cutter to combine the banana and fat into the flour mixture. Add coconut milk. Stir to form a batter.
- Break dough into two parts and roll each thin. Line pan (9”x13” baking pan or many smaller pans) with part of the dough. Pour filling in. Top with remaining dough. **For an easier option, you can also pour filling in the pan and add a thicker top layer with all the dough.**
- Bake at 350°F for 30 mins or until the crust is slightly browned.