GF Chicken Pot Pie

In the winter months our digestion is the strongest and the colder weather may have us craving foods that are warm and substantial. Chicken pot pie (or vegetarian pot pie) can fill the bill – and our tummies! You can also make this vegetarian, omit the chicken and add 1/2 cup mushrooms and 1/2 cup peeled, chopped potatoes or yams.

Pot Pie Filling:
¼ cup Otto’s Natural Cassava Flour
½ teaspoon chopped rosemary
½ teaspoon fresh thyme
½ teaspoon salt
½ teaspoon crushed black pepper
¾ pound boneless, skinless chicken (thighs or breast)

2 tablespoons sunflower oil
1 small onion, minced
2 stalks celery, minced
1 large carrot, chopped
2-3 cups of chicken stock
½ teaspoon tamarind paste
1 cup frozen peas

Prepare the GF Pie Crust:
I followed the recipe from Back Porch Paleo for their “paleo pie crust“. I only needed to use 1 tablespoon of water. Note that the dough will dry out if you don’t use it right away and turns solid like a brick! As long as you use it within an hour of making it, the dough is very easy to work with.

Prepare the Filling: In medium bowl, combine the flour, rosemary, thyme, salt and pepper. Add the chicken and toss to evenly coat. Set aside.

In a medium fry pan over medium heat, warm the oil. Add the onion and celery and sauté for one minute. Add the carrot and sauté another minute. Add the chicken and 1 cup of the stock. Increase heat to medium-high. Stir in the tamarind. Add another cup of stock and stir. Reduce heat to low and simmer for 15 minutes to let the stock reduce. If it is too thick, add additional stock. Add the peas.

Preheat oven to 375ºF.

Shape the dough: Shape the dough into a ball and roll out between plastic wrap or parchment paper. If using ramekins, shape into 6 balls and roll out individual circles. If the dough has dried out, just add a little water.

Assemble: Pour filling into pie dish or into ramekins. Place crust onto top of pie/ramekins. Fold under any overhang and shape or crimp as desired. Brush with egg wash. Cut a 1-inch diamond in the center to allow the filling to vent. Bake for 30 minutes, or until the crust is deep golden brown and the filling is bubbling.


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