Chicken Pot Pie

[The Cozy Crust Remix]

Ultimate comfort food with tender chicken and vegetables in a golden, flaky pastry crust. This is the dinner that makes everyone feel at home and completely loved with every satisfying bite.

remixology.com/recipe/chicken-pot-pie/

Makes

Serves 6-8

Total Time

2 hr 35 min (30 min prep)

Ingredients

For Filling:
3 cups (450g) cooked chicken, diced (rotisserie or poached)
2 tbsp (30ml) avocado oil
1 large onion, diced (200g)
2 medium carrots, diced 1/2 inch (140g)
2 celery stalks, diced 1/2 inch (120g)
3 cloves garlic, minced
1/4 cup (30g) cassava flour
2 cups (480ml) chicken broth (bone broth preferred)
1/2 cup (120ml) heavy cream or coconut cream
1 cup (150g) frozen peas
2 tbsp (6g) fresh thyme leaves
1 tsp (6g) sea salt
1/2 tsp (1g) black pepper
1 tsp (1g) dried sage

For Crust:
2 1/2 cups (300g) cassava flour
1 tsp (6g) sea salt
3/4 cup (170g) grass-fed butter, cold and cubed
1/4 to 1/3 cup (60-80ml) ice water
1 large egg, beaten (for egg wash)

Steps

Mix:

In large bowl, combine cassava flour and salt. Cut in cold cubed butter using pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Form:

Gradually add ice water, 1 tablespoon at a time, mixing gently until dough comes together. Divide into two portions, wrap in plastic, and refrigerate 1 hour minimum.

Prep:

Preheat oven to 425F (218C). Heat avocado oil in large skillet over medium heat until shimmering but not smoking.

Sauté:

Add diced onion, carrots, and celery to skillet. Cook 6-8 minutes, stirring occasionally, until vegetables are tender and onion is translucent.

Thicken:

Add minced garlic and cassava flour to vegetables, stirring constantly for 1-2 minutes until fragrant and flour is well incorporated without lumps.

Combine:

Gradually whisk in chicken broth and heavy cream, bringing mixture to gentle simmer. Cook 3-4 minutes, stirring frequently, until sauce thickens to coating consistency.

Season:

Stir in diced chicken, frozen peas, fresh thyme, sage, salt, and pepper. Remove from heat and let filling cool for 15 minutes to prevent soggy bottom crust.

Assemble:

Roll out bottom crust and place in 9-inch (23cm) pie pan. Add cooled filling, then top with second crust. Trim, seal edges, cut vents, brush with beaten egg, and bake 35-40 minutes until golden brown.

Make it Good For The Gut (Optional)

Use homemade bone broth for extra collagen, gelatin, and gut-healing properties that support joint health and digestive function. Replace heavy cream with full-fat coconut milk for dairy-free prebiotics. Add 1 tablespoon apple cider vinegar with the mother to the filling for digestive enzymes and probiotics. Include 1 teaspoon fresh grated ginger with the garlic for anti-inflammatory benefits. Use fermented vegetables like sauerkraut (1/4 cup drained) mixed into filling for additional probiotics and tangy flavor depth.

Remix Options

Protein Alternatives: Use turkey, beef stew meat (pre-cooked), or mixed seafood (shrimp and crab) for different flavor profiles. Vegetable Variations: Add diced sweet potatoes, parsnips, or mushrooms; replace peas with corn, green beans, or lima beans. Crust Options: Make individual pot pies in ramekins, use puff pastry for easier prep, or create biscuit topping instead of pastry crust. Dairy-Free Version: Replace butter with cold coconut oil or vegan butter, use coconut cream instead of heavy cream. Herb Combinations: Try rosemary and sage, tarragon and parsley, or oregano and basil for different flavor profiles. Grain-Free Thickener: Use arrowroot powder or tapioca starch instead of cassava flour for thickening. Make-Ahead Strategy: Assemble completely, freeze unbaked up to 3 months, bake from frozen adding 15-20 minutes to cooking time.

Good To Know

Crust Success: Cassava flour creates perfectly flaky, golden crust that’s naturally gluten-free – keep butter cold and don’t overwork dough for best texture. Filling Consistency: Proper thickening is crucial – cook flour mixture until bubbly to eliminate raw taste, then gradually add liquids to prevent lumps. Cooling Importance: Let filling cool slightly before assembling to prevent bottom crust from becoming soggy and ensure clean slicing. Vent Holes Essential: Cut steam vents in top crust to prevent bursting and ensure even cooking throughout. Egg Wash Technique: Beaten egg creates beautiful golden-brown finish and helps seal crust edges for professional appearance. Doneness Indicators: Crust should be golden brown and filling should bubble through vents – internal temperature of 165F (74C) ensures safety. Resting Period: Let finished pie rest 10-15 minutes before cutting to allow filling to set and prevent runny slices. Storage Guidelines: Refrigerate leftovers up to 4 days; reheat individual portions in 350F (177C) oven to maintain crust crispiness. Freezing Tips: Wrap tightly and freeze up to 3 months; thaw overnight in refrigerator before reheating.