Anti Inflammatory Cassava Crust Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Anti Inflammatory Cassava Crust Chicken Pot Pie

This pot pie layers a golden cassava flour crust around a deeply savory chicken and root vegetable filling, and the whole thing is built to be soothing without any of the usual inflammatory triggers. Tender chicken thighs are seared until golden, then simmered with carrots, parsnips, celery, and onion in a rich broth brightened with turmeric, fresh ginger, thyme, and rosemary — spices known for their calming, anti-inflammatory qualities. Full-fat coconut milk lends the filling a silky, chowder-like body, while a touch of apple cider vinegar keeps the flavor balanced and bright. The crust itself comes together from cassava flour and tapioca starch worked with solid coconut oil, rolled out and crimped the classic way for a flaky, golden top with steam vents cut right into it. Every slice bakes up sturdy enough to hold its shape, with a filling that thickens beautifully and a crust that shatters just slightly at the edges. It's the kind of comforting, from-scratch dinner that fits neatly into an anti-inflammatory kitchen without skimping on flavor or that classic pot pie experience. Finish it with a scatter of fresh parsley and you've got a genuinely craveable, nourishing meal.

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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
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.

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