Dairy Free Cassava Crust Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Dairy Free Cassava Crust Chicken Pot Pie

This is comfort food built for a dairy free table from the crust up. The cassava flour and tapioca starch dough is worked with solid coconut oil until it's coarse and crumbly, then pressed into a flaky, golden shell that holds its shape around a generous filling. Inside, tender chicken thighs mingle with carrots, parsnips, celery, and onion in a sauce built from bone broth and full-fat coconut milk, thickened with arrowroot and warmed through with turmeric, thyme, and rosemary. A splash of apple cider vinegar brightens the whole thing right before it goes under that second rolled crust, slit to let steam escape as it bakes to a deep golden brown. Scattered with fresh parsley and sliced after a short rest, this is a proper double-crust pot pie with rich, savory depth in every bite. It's a satisfying main to add to your dairy free rotation any night you want real comfort food on the table.

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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 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 Simple Truth Organic Gluten Free Cassava Flour
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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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