Grain-Free Chicken Pot Pie

Yield: 8 servings

A light and flaky grain-free crust brings out the richness of traditional pot pie, made with nutrient-dense ingredients and featuring pasture-raised chicken, and elevates it to new heights.

Ingredients

1 whole pasture-raised chicken
1 cup chicken bone broth, preferably homemade
2 medium yellow potatoes
3 celery stalks
4 carrots
1 yellow onion
1 cup green peas (frozen or fresh)
Salt and pepper to taste
1 tablespoon chopped fresh sage, thyme, or other favorite herbs
3 cups organic blanched almond meal
¾ cup arrowroot powder, plus more for dusting
1½ teaspoons sea salt
9 tablespoons grassfed butter, ghee, coconut oil, or palm oil shortening, chilled
4-6 tablespoons cold water

Directions

Preheat oven to 350° F.
Roast chicken for 1 hour until it reaches an internal temperature of 165° F. Remove from oven and shred into small pieces to make 2 cups.
Wash potatoes and coarsely chop them with their skins on. Put in a medium pot, cover with water and a sprinkling of sea salt, and boil until fork tender. Strain.
Dice onion, carrots, and celery, and sauté with 1 tablespoon butter/ghee/oil/shortening in a cast iron Dutch oven until they begin to soften. Add salt and pepper to taste.
While the vegetables are cooking, make pie crust. Mix together the almond meal, ¾ cup arrowroot powder, and 1½ teaspoons sea salt. Then cut in 8 tablespoons of butter/ghee/oil/shortening using a pastry cutter or two butter knives until pea-sized balls form. Do not overmix. Add cold water, 1 tablespoon at a time, until the dough just starts to come together.
Generously flour (using arrowroot) a large sheet of parchment paper, then take half of the dough and roll out into a large circle, about ¼-inch thick.
Gently flip the circle of dough out into a pie dish, pressing it together with your fingers to make a uniform, single-layer crust with a little extra around the top edges. Flour another piece of parchment and roll out the second half of the dough into another round. Refrigerate both the pressed crust and the rolled-out sheet until chilled.
Blend together the cooked potatoes and the bone broth until smooth and creamy.
Stir blended potatoes, peas, and herbs into vegetable mixture and cook a few minutes longer to thicken. Then stir in shredded chicken.
Ladle chicken filling into prepared crust, then flip second crust out onto the top of the pie and press crusts together, leaving a few cracks for vents.
Bake at 350° F for 45-60 minutes until crust is golden and crispy. Slice and enjoy!

About the Chef

Kathryn Rogers is a natural chef and founder of Vivacious Dish. She creates delicious recipes from nutrient-dense ingredients that support whole health and connect us more deeply with our bodies, our communities, and Mother Earth. Chef Kathyrn also offers farm-to-table dinners, specialty desserts, and personal chef services for retreats and private events. She loves nourishing people with naturally grown, delicious food and currently splits her time between Southern California and Northern Nevada. Learn more at VivaciousDish.com.

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Check out other Kathryn Rogers recipes:

Italian-Style Spaghetti Squash

Grain-Free Beet Burgers

Maple-Roasted Carrots with Carrot Top Pesto

Moroccan Lamb Stew