Lactose Free Cassava Crust Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Lactose Free Cassava Crust Chicken Pot Pie

This pot pie is comfort food done right: tender chicken and a colorful mix of carrots, parsnips, celery, and onion simmered in a savory, golden-hued sauce loaded with garlic, ginger, and warm herbs like thyme and rosemary. The filling gets its silky body from a naturally rich coconut milk base, so every spoonful is deeply flavorful without any dairy heaviness. That filling gets tucked between two layers of a sturdy, flaky cassava flour crust that bakes up golden and holds its shape through every slice. A splash of apple cider vinegar brightens the whole dish right at the end, cutting through the richness in the best way. Finish it with a scatter of fresh parsley and you've got a genuinely satisfying, from-scratch pot pie that fits neatly into a lactose free kitchen.

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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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