Anyway, this chicken pot pie formula isn't simply Paleo yet it is additionally AIP and omg the outside layer is sooo great. It's a similar hull as my Steak and Kidney Pie (which, coincidentally, TASTES AMAZING - kidney isn't gross it is unfathomably delightful!) with a customary style filling.

In the event that you don't as of now have cassava flour in your storeroom you need it! It's not a similar thing as custard starch, in spite of the fact that it originates from a similar plant: yuca (otherwise called manioc or cassava). Custard starch is just the extricated starch, however cassava flour is the entire root, dried and ground into flour. It fills in as a 1:1 substitution for wheat flour in numerous plans and has an extraordinary gentle taste. Get it here (DO NOT structure on Amazon since you'll pay a great deal extra!!)

Additionally note that this outside layer will hold its shape, so you can lift the pies up out of the small scale pie dishes to appreciate them on a plate (see above!), or you can serve them in their individual dishes. In any case I trust you appreciate - this is actually the ideal winter comfort food! In any case, similarly as with all plans utilizing any sort of flour or starch (indeed, even the AIP ones!), if it's not too much trouble see these as a treat, despite the fact that they are a flavorful fundamental dish.



For the filling:

  • 6 TB fat of choice (lard, tallow, duck or chicken fat, coconut oil (although not recommended due to the flavor it imparts) or butter (my fave) if tolerated and not following AIP)
  • 6 TB cassava flour
  • 1 cup mirepoix (1/2 cup diced onion, 1/4 cup diced carrot, 1/4 cup diced celery)
  • 1/2 cup frozen peas (for strict AIP substitute an additional 1/2 cup of mirepoix)
  • 1 tsp dried thyme
  • 1 tsp dried or 1 TB fresh chopped parsley
  • 1/2 tsp dried rosemary
  • 1 tsp finely ground unrefined salt
  • optional: 1 tsp ground black pepper (which some choose to omit on AIP)
  • 1 and 1/2 cups chicken broth (this one is good if you don't have homemade)
  • approximately 12 ounces cooked and shredded chicken, thigh meat preferred (about 1 and 1/4 pounds raw boneless skinless thighs will yield this much - bake them in a glass dish at 350 for about a half hour or until cooked through and juices run clear)

For the crust:

  • 185 grams cassava flour (approximately 1-1/4 cups plus 2 TB)
  • 30 grams tapioca starch (approx. 1/4 cup)
  • 65 grams palm shortening (about 5 TB)
  • 30 grams canned pumpkin puree (about 2 scant TB)
  • 165 grams coconut milk (about a scant 3/4 cup)
  • 2 grams unrefined salt, fine grind (about 1 tsp)


  1. Begin by making a light/medium "peanut" colored roux. Note: make sure you have your mirepoix ready to add immediately once your roux reaches the right color. Heat a large frying pan over medium heat. Add your fat of choice and allow it to melt. Whisk in cassava flour ensuring there are no lumps. It will bubble and sizzle as all of the moisture cooks out. Watch it carefully, stirring often, as the flour browns. You want it to be a light/medium brown color, not a dark/chocolate color. It should take about 5-7 minutes, and it will begin to smell a bit like popcorn. DON'T BURN THE ROUX! It can happen VERY quickly.
  2. Immediately as soon as the roux reaches the right color, add the mirepoix and the peas (if using) and stir with a wooden spoon to combine. Cook until the veggies are soft and fragrant, stirring frequently and scraping the bottom of the pan.
  3. Add cooked shredded chicken, seasonings, and broth and stir to combine. Let simmer about 5 minutes then remove from heat. Place filling mixture in the fridge while you work on the crust (putting hot filling in the crust will make it wilt and/or fall apart)
  4. Now, make the crust. First, pre-heat oven to 400F. Add all crust ingredients except coconut milk to a large mixing bowl (I recommend measuring by WEIGHT not volume - just place your bowl on your scale, zero it, add the first ingredient, zero it, add second ingredient, zero it, and so forth). Use a dough cutter or sturdy fork to combine the pumpkin and fat into the flours. Add coconut milk and stir to form a batter. Use hands to work the dough into a ball and divide into 8 equal sized sections (one for top and bottom crust of each pie - I weighed my sections to ensure they were evenly sized). Roll out 4 of the sections between 2 sheets of parchment paper for the 4 bottom crusts. Carefully lay the crusts into the 5" mini pie dishes and press into place. Optional: for extra crispy bottom crusts, pre-bake them for about 5-8 minutes before adding filling and top crust.
  5. Divide the chicken filling evenly between the four pies and smooth with a spoon. Carefully place the top crusts on each pie - it takes some finess and luck for it to go on in one unbroken piece. If it breaks, just smooth it back together with your fingers - using a bit of water can help patch it up. This is for looks only - won't affect the taste one bit if it breaks :)
  6. Poke about 3 vent holes in the top of the crust. Bake for about 35-45 minutes, or until the filling is bubbling and the crust is a lovely golden brown. I recommend using pie shields after the first 15 or 20 minutes to avoid burned edges on the crust.

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