This pot pie is comfort food at it’s best. I love that it makes a 9×13 pan, which is enough to feed a crowd (or a large family like mine, ha!) and leftovers freeze great! It’s versatile, as you can use either chicken or turkey, chopped or shredded, and the combination possibilities of veggies is endless. A great dish to use up leftover odds and ends in your fridge. This delicious dish comes out every time my parents come into town – we love it!
Paleo Pot Pie
Ingredients
Sauce
- 3/4 cup melted ghee
- 1 large onion, chopped
- 1/2 cup cassava flour
- 2 1/2 cup chicken or turkey broth or bone broth
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup canned full fat coconut milk
Meat & Veggies
- 3-4 cups cooked chicken or turkey meat cubed or shredded
- 8 cups chopped veggies *see note
Pastry
- 2 1/2 cups cassava flour
- 1 cup palm shortening**
- 1 1/2 teaspoon salt
- 1 tsp baking powder
- 1-1 1/2 cups ice water
Instructions
- Steam or boil veggies for 10 minutes till tender. (I prefer to use my "Steam" setting on my InstantPot for this - adding veggies + 1/4 cup water and steaming for 10 minutes)
- For the crust, combine flour, salt and baking powder in a food processor. Add shortening and pulse 4-5 times, until shortening is chopped fine within flour. With the motor running, slowly add ice water until dough forms a ball. If dough is still crumbly, add a little more ice water until a dough ball just forms. *Try to only add as much water as needed to hold it together and don't over mix, or you will have a tough crust. Wrap in parchment or plastic wrap and put in fridge while you make the sauce.
- For sauce, combine melted ghee and chopped onion in a medium skillet on the stove on medium heat. Cook until onion is translucent. Whisk in the flour and cook 3 more minutes. Add broth, salt, and pepper, and cook on medium high heat until sauce thickens, about 4-5 minutes. Then whisk in coconut milk and remove from heat.
- Preheat oven to 350 degrees.
- In a 9x13 pan, add chopped or shredded chicken or turkey and steamed veggies. Add sauce and stir to combine.
- Remove crust from fridge and roll flat between two sheets of parchment paper to the size of your 9x13 pan. Remove top layer of parchment, and then flip onto the top of your 9x13 pan. Pinch edges of crust if desired (it looks pretty ; ) and patch any crust holes as needed.
- Bake with the 9x13 pan on a cookie sheet (sauce will bubble and spill over, this prevents it from burning onto the bottom of your oven) for 1 hour. Enjoy and remember leftovers freeze great on this one!
Notes
VEGGIES: I love to use 2 cups each of butternut squash, potatoes, green beans, and carrots. But, you do you and use whatever 8 cups of veggies sound good (or need to be used up) in your pot pie.
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SUBSTITUTIONS: You can use cold butter instead of palm shortening, if you can tolerate some dairy. There is no other paleo subsitution for the cassava flour - almond, coconut, or tapioca will not work the same in this recipe.Though, another gluten-free flour that measures 1:1 like white flour would work instead of cassava flour.
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SUBSTITUTIONS: You can use cold butter instead of palm shortening, if you can tolerate some dairy. There is no other paleo subsitution for the cassava flour - almond, coconut, or tapioca will not work the same in this recipe.Though, another gluten-free flour that measures 1:1 like white flour would work instead of cassava flour.
This pot pie had AMAZING flavor!! My husband, who is a hot sauce lover, had two helpings and never ONCE added any “flavor” (which he assumed he would need based on past pot pie experience! I’m glad I convinced him to try that first bite before he changed anything!
How wonderful the flavor on this was spot on and the hubby didn’t need the hot sauce, only seconds, lol! Hooray and thank you!
I love this recipe! I make the pot pie minimally twice a month because the flavor is perfect and it makes enough for a few days of leftovers. Yes, it is a labor of love to make it but man it pays off in the end. I turned one of my girlfriends on to the recipe and her non gf husband prefers this crust over traditional crust. That says a lot! My one tip would be to save the left over scraps from the dough and make a pop tart with it. I roll the leftover dough out thin, add jam, fold over the dough, and sprinkle coconut sugar on the top. Cook it while you pot pie is in the oven and you’ll have a little sweet treat for dessert.
I love that tip, great one! And so happy this is a hit in your home and you make it regularly!
What can you use in place of the full fat coconut milk?
You can use any dairy-free milk (or dairy milk if you can tolerate dairy) that works for you!