My mother and sister make, quite possibly, the World’s best pot pie. The crust is tender and flaky, the gravy is thick and creamy, and the chicken is always juicy. It is packed full of flavor and you can never quite seem to get enough. This recipe is a derivation on their original and I dare say, comes pretty close in terms of flavor. Surprisingly, the almond flour crust is a fantastic substitute for the gluten version. It crisps up nicely, but definitely needs a quick egg wash to achieve a deep caramelized color.
3 cups almond flour
2 large eggs
4 T. cold butter, cubed
1/2 t. salt
1 t. honey
1. Combine all ingredients in the bowl of a food processor.
2. Pulse until the butter is distributed and the dough forms a ball, about 15 pulses.
3. Separate into 3 pieces, wrapping one tightly in plastic wrap. Combine the remaining two pieces and wrap in plastic wrap.
4. Refrigerate until firm.
5. Roll out the larger piece to fit your pie plate, making sure to leave a little extra overhang for combining with the top piece. Refrigerate until firm.
6. Reserve the smaller piece for the top of your pie.
2 large carrots, peeled & diced
1 medium onion, diced
2 stalks celery, diced
4 T. butter
1 T. dried thyme
1 T. dried rosemary
2.5 T. tapioca flour
.25 cups almond milk
1.5 cups chicken broth
.5 cups heavy cream
12 oz. cooked, shredded chicken
Salt & Pepper to taste
1 egg, well-whisked (for egg wash)
1. Bring a small pot of water to boil. Boil the carrots until al dente, 5 minutes.
2. In a large pot, sauté the onion, celery, butter, thyme and rosemary. Cook until the onions are translucent.
3. Create a slurry with the tapioca flour and almond milk, making sure to fully dissolve the flour.
4. Slowly add the broth and heavy cream to the pot.
5. Bring to a boil and stream in the tapioca slurry.
6. Once the gravy has reached the desired consistency, take off the heat. You can always add more tapioca slurry if you want the sauce thicker.
7. Fold the chicken and carrots into the gravy.
8. Pour the mixture into your prepared pie crust, making sure not to overfill.
9. Roll out your reserved dough to slightly larger than the diameter of your pie pan. Place on top and crimp together with the edges of the bottom crust.
10. Brush the top and edges with egg wash. Freeze for at least 30 minutes.
11. Bake at 350°F for 45-60 minutes, or until brown on top. It will take longer if the pie is completely frozen.
12. Cool for 20 minutes, to set the crust.