Mediterranean Diet Friendly Cassava Crust Chicken Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

Mediterranean Diet Friendly Cassava Crust Chicken Pot Pie

This golden-topped pot pie is packed with hearty vegetables — carrots, parsnips, celery, and onion — simmered with garlic, fresh ginger, turmeric, thyme, and rosemary until the filling turns fragrant and rich. Tender chicken thighs get seared until deeply browned before joining that vegetable base, creating a satisfying, protein-forward filling that eats like a comforting stew. A splash of apple cider vinegar brightens the whole pot right before it's tucked into a crisp, flaky crust and baked until golden and bubbling at the edges. Fresh parsley scattered over each slice adds a clean, herbal finish that plays nicely against the warm spices underneath. It's a wholesome, vegetable-heavy dinner built around real, whole-food ingredients, which makes it a solid choice for a Mediterranean-style table. Slice it up, let it rest a few minutes, and serve it while the crust is still shatteringly crisp.

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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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