This Grain-Free Chicken Pot Pie recipe is true comfort food at its best! It's proof positive that gluten and dairy are not needed to create a hearty, flavorful pot pie filling with mouth-watering, flaky crust!! I can't think of anything I'd rather have for dinner on a cold, winter night!
Place a Tbsp of ghee or avocado oil in a large saucepan over medium heat.
Add chopped onions, celery, carrots, minced garlic (and any other desired raw vegetables) and saute until tender (about 5 minutes.)
Add chicken broth (or bone broth) and bring to a simmer.
In a small bowl, blend arrowroot powder with a tablespoon of cold water to make a slurry. Add it to saucepan with vegetables and broth, stirring until the broth thickens.
Add rosemary, thyme, peas, string beans, ½ tsp sea salt and ¼ tsp black pepper.
Add cooked chicken and blend all ingredients together.
Divide Chicken Pot Pie filling evenly and place into 4 ramekins or oven-safe ceramic bowls. (I use my small, white oval or round Corningware.)
In a large bowl mix cassava flour, baking soda, and sea salt.
In a second bowl, use an electric mixer to blend Spectrum Organic Palm Shortening and one egg.
Combine contents of both bowls, add water, and continue to blend until a dough is formed.
Divide dough into 4 equal sized balls.
Roll out each dough ball on parchment paper to fit the size and shape of each ramekin.
Lay each crust over each filled ramekin. Pinch crust all around the edge of ramekin to seal in filling. This will prevent filling from leaking out during baking.
Egg wash: In a small bowl, crack and whisk an egg. Brush egg on top of each crust to create a golden color upon baking.
Bake at 375 degrees for 30 minutes, until crusts have lightly browned.
This recipe makes 4 top crusts to cover 4 Chicken Pot Pies. If top and bottom crusts are desired, simply double recipe, roll out 8 crusts, and line each ramekin with a crust before placing filling inside. Then continue following recipe above.