Description
This gluten-free chicken pot pie combines tender chicken, mushrooms, carrots, asparagus, and fresh parsley in a silky cream sauce, finished with a flaky grain-free top crust. The recipe makes two individual pot pies, with enough extra filling for a simple crustless meal the following day.
Ingredients
For the crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch, plus more for rolling
- 1/2 teaspoon fine sea salt
- 1/2 cup cold butter, cubed
- 1 pastured egg
- 1 egg white, for the egg wash
- 1 teaspoon water, for the egg wash
For the filling
- 1 chicken breast and 3 boneless chicken thighs, or approximately 2 cups cooked, chopped or shredded chicken
- Avocado oil, enough to cover the bottom of the pan
- Salt and freshly ground black pepper, to taste
- 1 sweet or yellow onion, finely chopped
- 1 medium carrot, peeled and cut into small cubes
- 2 cups chopped mixed mushrooms
- 1 cup chicken or vegetable stock
- 1/4 cup organic heavy cream
- 2 tablespoons arrowroot powder
- Cold water, enough to make an arrowroot slurry
- 1/2 bunch asparagus, woody ends removed and stalks cut into pea-sized pieces
- 1 bunch fresh parsley, chopped
Instructions
Make the crust
- Combine the almond flour, coconut flour, tapioca starch, and salt.
- Transfer the dry ingredients to a food processor. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the whole egg and pulse just until a dough forms.
- Divide the dough into two equal portions and shape each one into a flat disc. Wrap and refrigerate while preparing the filling.
Prepare the chicken and filling
- Season the chicken generously on both sides with salt and pepper.
- Heat enough avocado oil to cover the bottom of a large sauté pan over medium heat. Add the chicken and cook until browned on the first side.
- Turn the chicken over, cover the pan, and cook in its own juices and steam for approximately 20 to 25 minutes, or until completely cooked through. Transfer the chicken to a bowl and set aside.
- Add the onion to the same pan, adding more avocado oil if necessary. Sauté until translucent.
- Add the mushrooms and carrots and cook for approximately 10 minutes, stirring occasionally.
- Add the stock and bring it to a boil. Reduce the heat and simmer for 5 minutes.
- Place the heavy cream in a small bowl and gradually stir in a little of the hot cooking liquid. Add the tempered cream to the pan and simmer for a few more minutes. Season to taste with salt and pepper.
- Chop or shred the cooked chicken and stir it into the filling.
- In a small bowl, combine the arrowroot powder with enough cold water to make a smooth slurry. Gradually stir a little of the hot cooking liquid into the slurry, then add it to the pan. Stir well and simmer for a few more minutes, until the filling thickens.
- Stir in the chopped asparagus and parsley, then remove the pan from the heat.
Assemble and bake
- Preheat the oven to 375°F (190°C).
- Divide enough filling to generously fill two 5.5-inch (14cm) individual pie dishes. Reserve the remaining filling for another meal.
- Whisk the egg white with 1 teaspoon of water to make the egg wash.
- Remove the chilled dough from the refrigerator. Place each disc between two sheets of parchment paper, dusting with tapioca starch as needed, and roll it into a thin round large enough to cover one pie dish.
- Using the bottom sheet of parchment paper for support, carefully transfer one crust over each filled dish. Gently repair any cracks and brush them with egg wash to help seal them.
- Brush the entire surface of each crust with egg wash. Cut three small slits in the center to allow steam to escape.
- Bake for 18 to 20 minutes, or until the crust is golden brown. Allow the pies to rest briefly before serving.
Notes
These pot pies have a top crust only.
The dough is delicate, so keep it chilled and roll it between sheets of parchment paper.
Any combination of fresh mushrooms can be used, but the variety will give these pies a more beautiful appearance and texture.
Store the remaining filling in a covered container in the refrigerator for an extra meal the next day. It’s easy to reheat and serve as a thick stew with a side of steamed vegetables.
Please see the post for more information on the nutritional value of this dish.
