Chicken Pot Pie is one of our favorite comfort foods! This version has the same nostalgic taste, but it is all cleaned up.  It’s loaded with vegetables, protein, grain free, dairy free and gluten free. The biscuit topping is flourless and sweetened only with unsweetened applesauce.  The biscuit topping recipe can be used for a regular biscuit recipe to go with any of your meals or add to your bread basket!

Chicken Pot Pie filling

Ingredients

• 1 T Olive Oil

• 1 medium onion (diced, about 1 cup)

• 1 1/2 c carrots (sliced)

• 1 c celery (sliced)

• 1 c broccoli florets (cut to small bite sized pieces)

• 3 T tapica flour

• 1 can coconut milk (light)

• 1 1/2 c chicken broth

• 1 c mushrooms (sliced)

• 3 cups chicken breasts (cooked and shredded, about 1 1/2 lbs)

• 3 T fresh parsley

• 1 t Italian spices

• 1/2 t paprika

• 1 1/2 t sea salt

• 1/2 t pepper

• 1 c frozen peas

Instructions

Heat the olive oil in a in a stove pot.  Add the onions, carrots, celery and broccoli, saute until the vegetables have softened. Mix in the tapioca flour and coat the vegetables.  Add the coconut milk and chicken broth, continue stirring until mixture is heated and thickening.  Add mushrooms, chicken, parsley Italian spices, paprika, salt and pepper and mix together.  Simmer for a few minutes and then add peas.  Mix well. 

At this point you reserve the filling until you are ready to complete the preparation, or move on to the bisquit topping.

Biscuit Topping

Ingredients

• 1 1/2 c almond flour

• 1/4 c coconut flour

• 14 c tapioca flour

• 1 1/2 t baking powdor

• 1/2 t salt

• 1 egg

• 2 T coconut oil (melted and cooled)

• 1/2 c unsweetened applesauce

Instructions

Preheat oven to 350º.  Combine almond flour, coconut flour, tapioca flour, baking powder and salt in a mixing bowl.  Whisk together so all dry ingredients are well blended.  Add the egg, coconut oil and applesauce and mix well until a dough is formed.  Use your clean hands to form bisquit size disks. 

Pour the filling in a baking dish.  Top the filling with the dough biscuit disks until covered.  Bake for 20 minutes.  Scoop filling and topping together on each plate.  Serves 6.