Gluten Free Chicken Pot Pie

 
Chicken Pot Pie.jpg

Ready in 7 minutes

Serves 2

INGREDIENTS

  • 1 sifted cup of Cassava (My favorite is  Iya Foods- Cassava flour)

  • 1⁄2 cup extra virgin olive oil

  • 1⁄4 teaspoon sea salt

  • 2-3 tablespoons water

INGREDIENTS FOR THE FILLING

  • 2 pounds of Chicken Breast, Skin on and Bone In

  • 5 cups of Chicken Stock or Chicken Bone Broth 

  • 1 Sweet Onion

  • 2 cups of Carrots, sliced

  • 3 tbsp of Arrowroot flour 

  • 2 tbsp  teaspoon Sea Salt

  • 2  tbsp of Black pepper  

  • 1 tbsp of fresh Parsley, chopped 

  • 2 tbsp of ghee or vegan butter

PREPARATION

Make the Crust:

1. Combine the cassava, olive oil and sea salt in a medium mixing bowl and stir to combine thoroughly. Add 3 tablespoons of the water – it will thicken it up and make the dough drier. If it’s still on the wet side, add another 1⁄2 - 1 tablespoon of olive oil. It will be softer than you might be used to working with.

2. Lightly dust a sheet of parchment paper (or in my case a plastic place mat) with  cassava  and place the ball of dough onto it, pressing down to make a disc. Cover with plastic wrap and roll out to about 11 inches across, or slightly larger than the pie pan you’ll be using.

3. Refrigerate for at least 20 minutes – it will firm up, making it easier to place on top of the filing.

Make the Filling:

1. Preheat Oven to 375 degrees Fahrenheit

2. Heat 2 tablespoons of ghee or vegan butter  in a large skillet over medium  heat. 

3. Season the chicken with a generous amount of salt on both sides about 2 teaspoons per side of chicken. Add the black pepper, seasoning on both sides. Place in the hot skillet. Let the chicken cook, flipping on both sides for about five minutes each. Cover and allow the chicken to cook for an additional five minutes. 

4. Add the onions. Cook until softened but not browned, about 10-12 minutes. Stir occasionally and adjust the heat so the vegetables don’t brown. 

5. Check the chicken and using two forks pull the chicken from the bone. Discard the bone. Stir in the carrots. 

6. Add the broth and turn the heat up to high. Once boiling, cook for 2-3 minutes then turn to low simmer. 

7. Add the Arrowroot flour. Whisk quickly with a fork to prevent any clumps. Continue to 8. Pour the mixture into a 9-inch pie pan. Remove the crust from the fridge and turn so the parchment paper is facing up. Gently remove the parchment paper and discard. Or carefully remove from the plastic place mat using a butter knife. Using the plastic wrap, turn the crust onto the pie pan, gently peeling the plastic wrap away. Fold under any overhand and shape or crimp as desired. (It’s a delicate dough, so simple is best here). Brush with egg wash.

9. Cut a diamond in the center of the dough to allow the filing to vent.

10. Bake for 35 minutes, or until the crust is deep golden brown and the filling is bubbling.

11. Allow to cool for at least 30 minutes before serving, to allow the filling to firm up.


 
DinnerChamel EvansGrain Free, Gluten Free