Low Sodium Cassava Crust Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Low Sodium Cassava Crust Chicken Pot Pie

This golden, flaky pot pie starts with a cassava and tapioca crust that bakes up tender and sturdy enough to hold a generous filling of seared chicken thighs, sweet carrots, parsnips, celery, and onion. Fresh garlic, grated ginger, turmeric, thyme, and rosemary build layers of warmth and depth, while a coconut milk and bone broth base thickens into a silky, clingy sauce that coats every bite. A splash of apple cider vinegar brightens the whole filling right before it gets tucked under a second sheet of that same buttery-textured crust and baked until deeply golden. Cut into it and you get flaky, crisp pastry giving way to a rich, veggie-packed filling that's pure comfort food. A scatter of fresh parsley over each slice finishes it off with a pop of color and freshness. Since the flavor here comes from real aromatics, herbs, and a naturally rich coconut milk sauce rather than a heavy hand with the shaker, it's a genuinely satisfying option for anyone watching their added salt intake.

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Ingredients

6 servings

For the crust

1 ½ cups cassava flour, plus more for dusting
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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¼ cup tapioca starch
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup coconut oil, solid (not melted)
4–6 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
2 tbsp coconut oil, divided
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 medium carrots, peeled and diced (about 1 ½ cups)
2 medium parsnips, peeled and diced (about 1 cup)
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried rosemary, crumbled
3 tbsp arrowroot starch
1 ½ cups chicken bone broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Make the crust: In a large mixing bowl, whisk together the cassava flour, tapioca starch, and salt. Add the solid coconut oil in small spoonfuls and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs. Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough into two equal discs, wrap each in parchment paper, and refrigerate for 15 minutes.
2
Preheat the oven to 400°F (205°C). Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with 1/2 teaspoon salt, and cook undisturbed for 3 minutes, then stir and cook for another 2–3 minutes until the pieces are opaque throughout with no pink at the center. Transfer the chicken to a plate and set aside.

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