MSG Free Cassava Crust Chicken Pot Pie
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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.
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