Grain-Free Chicken Pot Pie (Edit recipe)

This is such a great meal to serve on cold winter nights. Make extra and freeze for quick meals during the week. You are going to love the crust on this one. It is flakey and there is enough to get a little crust in every bite.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	18 g
Carbohydrates:	6 g
Protein:	39 g
Cholesterol:	164 g
Sodium:	406 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

4 Tbsp Salted Butter
.5 cup Onion, finely diced
.5 cup Carrots, finely diced
.5 cup Celery, finely diced
3 cups Boneless Skinless Chicken Breasts, shredded and cooked
.25 cup Tapioca Starch, (Tapioca Flour)
3 cups Chicken Bone Broth, (Bonafide Provisions Chicken Bone Broth)
.25 tsp Turmeric
Sea Salt, (Celtic Sea Salt) to taste
fresh Thyme, chopped to taste
.25 Heavy Cream (Whipping Cream)
2 Tbsp Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F (190°C)
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken and sprinkle tapioca starch over the top and stir it until it's all combined. Cook for 1 minute, then pour in the chicken broth and stir well, letting it cook and thicken. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish.