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Paleo AIP Chicken Pot Pie

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Level: Easy

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Description

A paleo (AIP) version of the classic comfort food, this chicken pot pie is great for nights you are feeling deprived of your past favorites!

Ingredients

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 2  Large Onions, Chopped
  • 1 bag (16 Oz. Size) Baby Carrots
  • 1 bunch Celery, Diced
  • 1 head Broccoli, Chopped Well
  • 1 cup Chicken Broth
  • 14 ounces, weight Coconut Milk
  • 1 teaspoon Dried Thyme
  • ¼ teaspoons Dried Rosemary
  • 1 teaspoon Sea Salt
  • 2 Tablespoons Arrowroot Starch
  • 2 cups Chicken, Cooked And Diced
  • FOR THE CRUST:
  • 1-¼ cup Cassava Flour
  • ⅓ cups Tapioca Starch
  • 5 Tablespoons Palm Shortening
  • 2 Tablespoons Banana Puree
  • 1 teaspoon Sea Salt
  • ¼ cups Coconut Milk

Preparation

In a large soup pot, add olive oil and heat slightly. Add garlic, onion, carrots, celery, and broccoli and cook, stirring often, over medium heat for 15 minutes.

Add chicken broth, coconut milk, thyme, rosemary, and salt. Continue cooking, stirring often, over medium heat until vegetables are no longer crisp, about 20 minutes.

Reduce heat to a simmer. Stir in arrowroot, 1 tablespoon at a time, until fully dissolved. Continue to stir and simmer until thickened. Mix in chicken.

For the crust, add cassava flour, tapioca starch, palm shortening, banana puree, and salt to a large mixing bowl. Use a dough cutter to combine 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 (9×13 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 minutes or until crust is slightly browned.

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