Ingredients:
Crust
3.5 cups of Almond flour
2 cups of Tapioca flour
1 cup of cold coconut oil
1 tsp of sea salt
2-3 eggs (mine were small so I needed 3 eggs to help the dough stick together)
Filling
3-4 TBSP of coconut oil (or other oil for sautéing vegetables)
1 medium sized onion, diced
3-4 garlic cloves minced
2 cups of celery, diced
seasoning to taste: I used rosemary, thyme, and sage, salt and pepper
5 TBSP of Tapioca flour
3 1/2 cups of broth or water
1 1/4 cups of coconut milk
4-5 cups of mixed vegetables (some of the variations we use: peas, carrots, potatoes, beans, parsnips, broccoli, greens, asparagus)
3-4 cups of shredded cooked chicken (we used leftovers from a roasted chicken)
Instructions
1. We will make the crust first and let it chill in the fridge and then make the filling. I used a 9x13 inch casserole dish for this recipe and lined the bottom with parchment paper.
2. Combine the two flours and salt and mix well.
3. Cut the cold coconut oil into the flour slowly using a fork or a pastry tool.
4. Continue to combine the oil with the flours until nice and crumbly.
5. Whisk the eggs and then add to the flour mixture.
6. Mix and knead the dough a little until you have a soft ball (feel free to adjust the flour or liquid as needed).
7. Place in the fridge and move on to making the filling.
8. Sauté the onions, celery and garlic in a pot for 2-3 minutes.
9. Add the root vegetables only and cook over medium heat until the vegetables are soft.
10. Coat all of the vegetables in the Tapioca flour by stirring it into the pot. Now add the coconut milk and broth/water and mix well until combined.
11. Add the chicken and non root vegetables for this last step for the filling.
12. Let the sauce thicken a bit over medium heat and continue to season until the mixture is the desired taste and consistency.
13. Remove the dough from the fridge and separate into two balls.
14. Roll out each layer between two pieces of parchment paper (this step is important as this dough does not function like a wheat flour dough).
15. Place the first crust layer on the bottom of the dish and pour filling in the casserole dish.
16. Place the second layer on top and mark with some vent holes.
17. Cover with tinfoil to ensure that the crust will not burn.
18. Bake at 350F for 30-45min.
19. After 20 min or so, uncover the pot pie and let the crust brown until it is lightly browned and flaky.
20. Let sit for 5 min or so before serving.
Posted January 25, 2022
