It’s that time of year. Nights are long. Temperatures are low. And comfort food is on the mind. I’ve got memories of homemade chicken pot pie that make my mouth water. And this time of year, nothing sounds better. So, I’ve gone to work to create a delicious grain-free classic chicken pot pie that will fulfill all the comfort food cravings, while still meeting the need for health, nourishment, and sustainability that are ever so important. It’s a from-scratch recipe that will have everyone asking for more.
I know the results of this recipe firsthand because in our sweet little town, people often trade goods for services rather than money. A few weeks ago, my dear friend and amazing masseuse traded me a great (and much needed) massage for a fresh chicken pot pie dinner (plenty of recipe testing went into this one). Let’s just say we both came out of that deal VERY satisfied, comforted, and at peace.
So on this cold winter night, whip your family and friends up a soul warming chicken pot pie, knowing you’ve created a dish from scratch (and therefore, from the heart) and that you’re feeding the ones you love a meal that will warm their hearts and nourish their bodies, and by choosing locally sourced produce and pastured chicken, you can also do your community and earth some much needed good too.
On another note, today I got to go meet some new future additions to our little homestead today. A new awesome friend saw a recent post about us planning our chicken coop, and in a beautiful series of events (she and her family are off on a new sailing journey) needed a new home for some young chickens. We’ll be bringing them in within the month, and I am thrilled! The beauties of a small town and tight-knit community are endless.
Classic Chicken Pot Pie (GF, DF)
WHAT YOU NEED:
for the crust:
- 1.5 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp salt
- 1/2 tsp gluten-free baking powder
- 1/3 cup grass fed butter (or organic palm shortening for dairy free)
- 1/3 cup cold filtered water
for the filling:
- 1 lb pastured chicken thighs cut into cubes (leftover roasted chicken works great or you can go with raw)
- 2 carrots, chopped
- 1 small head of broccoli
- 1/3 cup butter or ghee
- 1/2 onion, diced
- 1/4 cup tapioca flour
- 1 tsp salt
- 1 tsp turmeric (read why I add this to so many dishes here)
- 1/2 tsp fresh ground black pepper
- 1.5 cups homemade bone broth
- 1/3 cup organic heavy cream (coconut cream works too)
WHAT YOU DO:
- preheat oven to 375F
- stir together the almond flour, tapioca flour, salt and baking powder
- cut in the palm shortening until combined and course
- stir in cold water (I use my hands) and then put mixture into the fridge until you’re ready to use the crust
- in a medium pot, combine the chicken (only if raw), carrots and broccoli
- cover with water and boil for 15 minutes, then drain move to a bowl, and set aside
- in the same (now empty) pot over medium heat, cook onions in butter until soft and translucent
- add tapioca flour, salt, pepper and turmeric, stirring to incorporate
- then, stir in chicken broth and cream
- set to low and allow to simmer until thickened like gravy, stirring frequently
- once thickened, remove from heat and stir in chicken, broccoli, and carrots
- pour filling mixture into a pie dish and take crust mixture from the fridge
- drop in little balls of crust mixture on top of the filling until the whole top is covered, starting on the edges and working in
- put pie dish on baking sheet (to catch bubble over) and bake 30-35 minutes, until crust is golden brown
- let cool for 10-15 minutes and then ENJOY!
I’d love to hear what you think of this one. Tag me in a photo on Instagram (@radical.roots) or comment with your thoughts. Enjoy! And happy comfort food season. Love every season and every day (after all, winter means cool boots and rocky beaches). And as always, Live Rad.