The key to this frame is to guarantee it's completely chilled before you work with it, and working with it quickly. You'll have a perfect chicken pot pie gazing you in the face if you work quickly!
This equation is perfect for a cool fall night or cold winter night when you essentially need a pinch of comfort and warmth in your gut.
INGREDIENTS :
For the crust :
- 1.5 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp salt
- 1/2 tsp gluten-free baking powder
- 2/3 cup organic palm shortening
- 6 TBSP cold water
For the filling :
- 1 lb boneless, skinless chicken breasts cut into small cubes
- 2 carrots chopped
- 1 cup broccoli chopped
- 1/3 cup butter or coconut oil
- 1/3 cup chopped onion
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch paprika
- 1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
- 1/3 cup almond milk or other preferred milk
INSTRUCTIONS :
For the crust:
- Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
- Cut in the palm shortening until the mixture resembles course sand.
- Stir in the cold water.
- Place in refrigerator while you prepare the filling.
For the filling:
- Preheat oven to 375 degrees.
- In a saucepan, combine the chicken, carrots and broccoli.
- Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
- In another saucepan over medium heat, cook onions in butter until tender.
- Stir in tapioca flour, salt, pepper and paprika.
- Slowly stir in chicken broth and almond milk.
- Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
- Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
- Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
- Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
- Stir together the chicken mixture and butter mixture, then pour into crust.
- Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.