Grain Free Chicken Pot Pie

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When I was young there was this unspoken system. In place for hurts, sickness and sorrow. A system that never needed an explanation. Someone down the road went through something. Perhaps a death in the family, or horrible illness that confined them to stay in. Even for young moms recovering from the birth of their new baby. We knew what to do. Get in the kitchen. Bake up some muffins, toss a salad and cook a chicken pot pie. Food is healing on so many levels.


chicken pot pie

Today I’m bringing over grain free chicken pot pie. Not to my neighbor, but to you. I mean, according to Mr. Rogers we are all neighbors, so I’m counting this. I know, it’s just the recipe, but you need to start somewhere. I’m guessing if you took a moment to think about it, you know someone who could really use it. Maybe it’s deeper than physical pain or illness. Perhaps there’s a mom down the road who’s kids just finished school and could use a hug and a chicken pot pie to get her through the first week of summer break. Maybe your co-worker is overloaded and has no time for a home-cooked meal right now.chicken pot pie

Is it possible you’re the one who needs this recipe? Quite possibly even for the sake of having a classic dish from your childhood that is now dairy free, grain free and unbelievably delicious.

I personally hadn’t had a chicken pot pie in close to 4 years. I’ve partnered with Otto’s Cassava Flour to create a completely grain free dinner. Now, I’m so excited to have this recipe on hand that I’ve made it 3 times in the last month. I made it for the kids while Thad and I went on a date night. I made it for a family night and for a game night with our friends.chicken pot pie

No turning back now, this dish is a hit. Cook it up for the people in your life and let me know what you think!

Grain Free Chicken Pot Pie

Yield: 6-8

Ingredients

    Pie Crust
  • 1 1/2 cups cassava flour
  • 2 eggs
  • 1/2 cup butter, cold
  • 3/4 tsp salt
    Filling
  • 3 chicken breast
  • 3 carrots
  • 2 T olive oil
  • 3 potatoes
  • 1 cup peas (frozen is fine)
  • 1 T thyme
  • 1 cup bone broth
  • 1/2 onion
  • 1 lemon, juiced
  • 1/2 cup butter
  • 1/2 cup almond milk
  • 1/4 cup cassava flour
  • salt & pepper to taste

Instructions

  1. Prepare the pie crust ingredients (except for the butter) in a blender or large mixing bowl. Blend it all together, then add the butter in small pieces. Think little one inch squares.
  2. Once combined, turn the dough out onto a floured surface. Roll the dough out. There will be enough dough for the bottom and top layer of the pie.
  3. Place the bottom layer in a greased pie plate. Set the oven to 400°.
  4. Grill the chicken in the olive oil. While that cooks, dice the potatoes, carrots and onion.
  5. Remove the chicken from the skillet once cooked through. Transfer to a cutting board to dice.
  6. Using the same skillet, pour in the veggies, lemon juice, bone broth, and almond milk. Let the mixture heat up and then add in the butter and thyme.
  7. Stir frequently while the sauce thickens up. Cook for 3-5 minutes.
  8. Now add the chicken, cassava, and peas.
  9. Salt and pepper however you like.
  10. Bake the bottom pie crust for 10 minutes.
  11. Pour the filling in and ad the top crust.
  12. Bake for 20-25 minutes.
  13. Let cool and serve!
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