Comfort food–AIP style! Try this gut friendly, grain free Chicken Pot Pie, loaded with vegetables and the bright flavor of tarragon!

Prep Time: 30 minutes
Cook Time: 60 minutes


For the filling:

    • 1 tbsp solid cooking fat
    • 1⁄2 yellow onion, chopped
    • 4 cloves garlic, minced
    • 3⁄4 cup bone broth
    • 1 lb pastured boneless, skinless chicken thighs, cut into 2­ inch chunks
    • 3 ribs celery, cut into 1­ inch chunks (about 1.5 cups)
    • 3 carrots, cut into 1­inch chunks (about 1.5 cups)
    • 1 cup chopped mushrooms
    • 2 tbsp cassava flour
    • 1tbsp water
    • 2 tbsp fresh tarragon, minced
    • 1⁄2 tsp sea salt1⁄2 lemon, juiced

For the crust:

    • 165 grams cassava flour
    • 2 tbsp coconut flour
    • 1⁄8 tsp sea salt
    • 1⁄2 cup plus 2 tbsp palm shortening
    • 1⁄4 cup cold water


  1. Preheat your oven to 350° F.
  2. To make the filling, heat the solid cooking fat in the bottom of a medium saucepan on medium heat. When the fat has melted and the pan is hot, add the onion, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another minute or two, until fragrant.
  3. Add the broth to the pot, along with the chicken, celery, and carrots. Bring to a boil and then turn down to a simmer. Cook, uncovered, and stirring occasionally, for ten minutes.
  4. Turn off the heat. Ladle a few tablespoons of the cooking liquid into a small bowl and add the tablespoon of water. Add the cassava flour and whisk until a slurry forms. Add this to the chicken and vegetable mixture and stir to combine and thicken.
  5. Stir in the mushrooms, tarragon, salt, and lemon juice. Transfer to the bottom of a deep­ dish pie plate and set aside while you make the crust.
  6. To make the crust, add the cassava flour, coconut flour, and sea salt to a food processor and pulse quickly to combine. Add the shortening and pulse until pea size granules form. Add the water and pulse until dough comes together into larger granules. You may need to add up to 1⁄4 cup cold water, tablespoon by tablespoon, until your dough just comes together, but be cautious to not let it get too sticky.
  7. Transfer the dough to a working surface and use your hands to combine into a large ball. Form a disk, and then roll into a 10­ inch circle between two sheets of parchment paper using a rolling pin.
  8. Placing the crust on one hand, transfer carefully to the top of the pie plate. Press the edges down gently and cut off any extra crust around the outside. Cut some vent holes in the top of the crust.
  9. Bake in the oven for 40 minutes, or until lightly golden. Allow to cool 30­-40 minutes before serving.

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