Chicken pot pie is the quintessential American comfort food, but a version that is compatible with the requirements of the autoimmune paleo protocol (AIP) but still had a creamy filling and delicate biscuit topping seemed like an impossible feat. That’s why when I had my first taste test bite of this new recipe, I did a celebratory dance not unlike the one Top Chef contestant Carla Hall did when she won the chance to make the iconic dish in a round of “cell phone shootout” on Jimmy Fallon’s show (just in case you aren’t as big a Top Chef fan as I am and don’t know what I’m talking about, here is a clip from the episode… fast forward to 3:39).
It isn’t hard to find recipes for gluten-free chicken pot pie and there are even a couple frozen options available at my local supermarket. Standard “paleo” or “primal” versions using an almond flour based crust are also pretty easy to find, and quite tasty too. But what about those of us who can’t eat nuts? Coconut flour has long been an alternative to almond flour, but one that is far less than ideal because it is hard for some people to digest and generally creates a dense and dry baked good, unless you use a huge number of eggs, which are also eliminated in the first stage of AIP. What to do? Of course, I turned again to my new favorite AIP-friendly flour, cassava flour!
What is cassava flour and where can I get it?
Cassava is another name for yuca, which is a root vegetable grown in over 90 countries and is a staple food for half a billion people across Africa, Asia, and Latin America, though mostly unknown to most of North America and Europe. Cassava flour is simply the whole peeled root, dried and ground up. It is not the same thing as tapioca flour or starch. Tapioca flour is is the bleached and extracted starch of the cassava root; cassava flour is the whole root. Do not attempt to substitute one for the other in a recipe as they have very different actions in baking and on your digestive system.
You may be able to get cassava flour locally if you live in a city with significant populations from African countries or Brazilian populations. More likely, you’ll need to order it online. Please note, the only cassava flour I can personally vouch for is from Otto’s Naturals and is what I used to develop and test this recipe. Be careful if you use other brands as I have been told that cassava flours often have a fermented sour flavor that can adversely affect the flavor of your final product. Additionally, Otto’s Naturals says that their flour has a much higher fiber content than others on the market, which can affect both glucose absorption rates and baking results.
Click on the image above to learn more about cassava flour!
Some of my other favorite recipes that use cassava flour:
- Braised Cube Steak with Onion Gravy
- Skillet Roasted Chicken Thighs with Lemon Garlic Sauce
- Peach Cobbler
- Strawberry Shortcake
- Fish and Chips
AIP Chicken Pot Pie Recipe
NOTE: To make this recipe low-FODMAP, omit the onions.
- 2 tablespoons coconut oil, lard, or other AIP-friendly cooking fat
- 1 small onion, chopped finely
- 2 medium carrots, peeled and cut ¼ inch thick
- 1 celery rib, diced
- 2 cups cooked, shredded chicken
- ¼ cup cassava flour
- 2 cups bone broth
- ½ teaspoon dried thyme leaves
- Preheat oven to 400 degrees.
- Heat oil in a large skillet. Cook onions, carrots, and celery until soft (about 5 minutes), stirring frequently. Add chicken. Sprinkle ¼ cup cassava flour and stir to distribute and allow it to brown slightly (about 1-2 minutes).
- Add broth and cook until sauce is thick and bubbling, stirring constantly.
- Add thyme and salt to taste. Pour into 1-2 quart baking dish and set aside.
- In medium bowl, whisk together cassava flour, baking soda, and salt.
- Using two forks or a pastry blender, mix in lard or vegetable shortening until well distributed.
- Add water and mix with a spoon until dough forms.
- Roll dough out on floured surface and cut into six round biscuits (the dough will be wet, so this may be tricky - it's OK if your biscuits look a little "rustic!").
- Place biscuits on top of filling.
- Bake for 30-35 minutes, or until biscuits are golden brown.
Did you know this recipe is very freezer-friendly? An adapted version of it appears in the community cookbook Freezer Cooking for the Paleo AIP. Learn more about that incredible resource here!
Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.