I love pot pie, mainly for the crust. I used to eat the personal size frozen pot pies all the time, mainly just for the crust. I am obsessed by crust on anything!
This pot pie recipe is nut free, grain free and gluten free. I use this recipe to create 1 large 9 inch pot pie, but you could also divide the filling and crust into two and make smaller personal size pot pies.
Chicken Pot Pie
- 4 tbsps. coconut oil
- 1 yellow onion diced
- 2 gloves garlic, minced
- 2 celery hearts, diced
- 2 carrots, diced
- 2 tsp. Salt
- 3 cups of cooked chicken breast, diced
- 2 cups chicken broth
- 2 tbsp arrowroot
- 1 tsp. dried sage
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 egg, whisked for egg wash on crust
- ½ cup arrowroot flour or tapioca flour
- ½ tsp sea salt
- ⅓ cup refined coconut oil
- ⅓ cup milk of choice (coconut or almond)
- 1 tbsp of honey
- 1 egg
- ⅓ cup coconut flour
- ½ -1 cup of additional arrowroot or tapioca flour (enough to form a dough)
- Preheat oven to 375 F.
- In a large skillet add 2 tbsp. of coconut oil on medium- low heat, once melted add onion, celery and carrots and cook until softened about 8-10 minutes.
- Meanwhile, prepare the pie crust
- Once the veggies are soft add garlic to the skillet and cook for 30 sec to 1 minute.
- Push the veggies to the side and in the center of the pan add 2 tbsp. coconut oil and the 2 tbsp. arrowroot flour, whisk to combine and mix with veggies.
- Then add the broth and bring to a boil. Cook while boiling for 2-3 minutes or until thickened, then stir in the chicken.
- Pour the mixture into a pie pan and top with the crust. Using a fork, push down the sides of the crust. Make a slit in the crust to allow the pie to vent.
- Whisk the egg in a small bowl and use the egg wash to top the crust.
- Bake for 35-45 minutes or until the crust is browned and the filling is bubbling.
- Allow to cool for 25 minutes before serving.
- Add ½ cup of arrowroot flour and sea salt to a medium sized mixing bowl.
- Combine the coconut oil, coconut milk and honey over medium heat on your stove and bring to a boil. Once boiling, take it off the heat and pour into the arrowroot flour bowl.
- Stir until combined.
- Add the egg and stir until combined.
- Then add in the coconut flour and stir until combined.
- Add in additional arrowroot or tapioca flour until the mixture forms dough. Start with ½ cup, if that’s not enough, add more until a dough forms. I usually add about 1 cup of extra flour.
You my also like: