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Hearty, filling meals are my absolute favorite. Especially on a lazy Sunday night, when you want nothing more than to eat something deliciously savory, and binge watch Netflix.

This is kind of embarrassing to admit, but the only time I’ve ever had chicken pot pie was out of those little red boxes. You know, the frozen ones you just toss in the microwave for like 2 minutes? Yeah, those were my darker days.. haha

Anyway, we dropped by the grocery store the other day after a hike. Without a list, like always. So, big A is just kind of wandering around, keeping little A from completely losing it (thank you, teething blues!) while I’m cluelessly trying to figure out what to make for dinner.

Then, all I could picture in my head was a mouthwateringly delicious chicken pot pie, and so I had to have one!

So, here’s what you’ll need:

For the crust:

2 cups gluten-free flour (I used this)
1/2 tsp salt
1 tsp thyme
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp paprika
1 stick grass-fed butter (or 1 cup ghee/coconut oil) refrigerated
2 eggs
4-6 tbsp water
2 tbsp butter (for brushing)

For the filling:
3 cups diced veggies (I used carrot, celery, mushroom, onion)
3 cloves garlic
1 tsp chili powder
1 knuckle fresh ginger (1 tsp dried ginger)
2 cups diced chicken breast
1 tbsp coconut oil
1 cup chicken stock
3-4 tbsp arrowroot powder
Start by heating your coconut oil over medium heat. Once that melts, toss your veggies, chicken, and seasonings into the pan. Let that cook, stirring often, until the veggies start getting soft.
While the filling is cooking, you can start the crust.
If you’re using a stick of butter, cut it into 1/2 inch pieces. If you’re using ghee or coconut oil, just dollop it throughout the mixture. This will make mixing it a little easier. Add all the ingredients (except for the brushing butter) into the bowl, adding water as needed. Mix everything with clean hands. The warmth of your hands will begin melting the butter, but you want it to still be cool enough to hold everything together well. Mix until a dough forms.
The dough will be a bit crumbly, so just press it into the bottom of a pie pan. You want the crust to be about a 1/2 inch thick. Put the leftover dough to the side. At this point, you want to go ahead and preheat your oven to 400F.
Once the veggies start getting soft, add the chicken stock and bring to a simmer. MAKE SURE to mix your arrowroot powder into a little cold water before adding to your filling. Skipping this step will result in white clumps all throughout the filling-and no one wants that!
Turn your stove down to low, and slowly add the arrowroot/water mixture to the filling. Stir constantly for about a minute, and then leave it to thicken. Remove from heat.
This was the first time I attempted a lattice on top of a pie, but it totally isn’t necessary. You can roll out the rest of the crust, and place it on top of the pie-cutting slits to allow it to breathe, or you can skip this step all together.
Brush the melted butter onto the dough, this will help keep it moist and encourage browning.
Toss in your preheated oven for about 30 minutes.
After your 30 minutes are up, go ahead and turn on the broiler for 3-4 minutes.
Keep close eye on the crust, and brown to your liking. 
Last, but not least, dig in.
By the way: so much better than the frozen kind.
Until next time,