Paleo Chicken Pot Pie

Comfort Food n.  Simple, home-style food that brings comforting thoughts of home or childhood.

If you are an American, and you were once a child, you must certainly have memories of eating chicken pot pie. Maybe it was your Grandmother’s made from scratch, Crisco-in-the-crust, flour thickened goodness. Perhaps it was a can of veg-all and some Pillsbury biscuits on top. It was quite possibly some previously-frozen Marie Callenders. Regardless, the aroma alone that emanates from the kitchen when you whip this up will take you back to those wonderful (gluten-eating) childhood days.

Ingredients:

For the crust

• 1 1 /2 C almond flour
• 2 1/2 C tapioca flour
• 2 sticks of cold, unsalted butter
• 1 tsp salt
• 1 egg
• 2 TB cold water

For the filling

• 1 lb chicken, cubed
• 2 C chicken broth
• 1 whole sweet onion, chopped
• 4 TB butter
• 1 12oz bag of frozen peas and carrots
• 1 large potato, peeled and diced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB potato starch
• 2 tsp tapioca flour
• 2 TB water

Directions:

Prepare the crust-

• In a food processor, pulse almond flour, tapioca starch, and salt until combined.
• Cut butter into thin slices and add to processor. Pulse until mixture resembles a fine meal.
• Add egg and 2 TB water and process until smooth.
• Divide dough into 2 and chill.
• Preheat oven to 425.

For the filling-

• In a large skillet, melt butter over medium-high.
• Add onions and cook until softened.
• Add chicken, herbs, peas and carrots, and potatoes.
• Season with salt and pepper. stir.
• Pour in the chicken broth and bring to a boil.
• Reduce to a simmer, cover, and cook 10 minutes.
• Remove from heat.
• In a small dish combine potato starch, tapioca flour, and water.
• Slowly add to the skillet, stirring continuously until thickened.

To assemble-

• Place one half of dough in between two pieces of parchment paper and roll out to fit your pie dish.
• Remove top sheet of parchment and turn out into pan.
• Pour in the filling.
• Roll second crust as described, and place it on top.
• Cut 5 or 6 slits in the top.
• Cover edges with foil and bake for 15 minutes.
• Remove foil and return to oven for 5 minutes.
• Enjoy!