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I created this recipe around Christmas and forgot to release it to the blog. We all thoroughly enjoyed it and as someone who loves pot pie and craves it during cold weather, I thought it was fantastic. I wound up making a quadruple batch and happily eating it for days for lunch or snack.
This recipe isn’t bad on the carbs, but it does have a lot of oxalates in it if you need to avoid those. My next project is to figure out how to make this low-oxalate and lower carb.
Grain-Free Pot Pie
Pot Pie Crust
2/3 cup almond meal
1/3 cup coconut flour
2 Tbs tapioca starch
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup cold butter or coconut oil, cut into small pieces
1 tsp apple cider vinegar
3 T unsweetened almond milk or dairy milk
In a food processor, combine the almond meal, coconut flour, tapioca starch, baking soda, baking powder and salt. Pulse until combined. Add the butter and pulse until the mixture is crumbly. Add the apple cider vinegar, milk, and egg and run until the dough comes together. Remove to a bowl, cover and chill for 20-30 minutes.
Pot Pie Filling
3 Tbs coconut oil
2 ribs celery
1 Tbs tapioca starch
1/2 tsp salt
dash garlic powder
1 cup stock, unsweetened almond milk (or dairy milk) or a mixture of the two
2 cups shredded chicken, turkey or meat of your choice
In a saucepan, melt the coconut oil. Add the celery and carrots and cook until tender, about five minutes. Sprinkle the tapioca starch and whisk until combined and all of the tapioca starch has been wetted down with the fat. Whisk in the salt and garlic powder. Slowly whisk the stock into the saucepan in a steady stream. Add the chicken. Bring to a boil, reduce the heat and simmer for 2-3 minutes.
Assemble the Pot Pie
Preheat the oven to 350 degrees.
Place the pot pie filling into individual ramekins and set aside.
Retrieve the crust from the fridge. Place it on top of a sheet of parchment paper and roll it out until it is of a uniform, one-quarter inch thickness. Cut into rounds and top the pot pie fillings. Bake for 20 minutes.