AIP Friendly Cassava Crust Chicken Pot Pie
Pot pie is one of those deeply comforting dishes that can feel completely out of reach when you're navigating a healing elimination protocol — but this version brings every bit of that cozy, bubbling satisfaction back to the table. The crust is built from cassava flour and tapioca starch worked together with solid coconut oil, giving you a genuinely flaky, golden shell without any grains, dairy, or eggs in sight. Inside, tender chicken thighs are nestled into a rich, creamy sauce made from full-fat coconut milk and chicken bone broth, thickened with arrowroot starch and brightened with a splash of apple cider vinegar. Carrots, parsnips, celery, and onion add hearty body to the filling, while turmeric, thyme, rosemary, fresh garlic, and grated ginger layer in warmth and depth that make this taste anything but restricted. Every ingredient here is intentional — nothing that doesn't belong on a strict elimination plan sneaks in through a sauce packet or a store-bought crust. It serves six, so it's a genuinely practical dinner for a family or a great candidate for leftovers that reheat beautifully. A scatter of fresh parsley over each slice at the end adds a little brightness that makes the whole thing feel like something you'd proudly serve to anyone at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups cassava flour, plus more for dusting
- ¼ cup tapioca starch
- ½ tsp fine sea salt
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!