- FOR THE CRUST:
- 3 cups almond flour (Bob’s Red Mill)
- 1 1/2 cups potato starch (not potato flour)
- 2 teaspoons guar gum (Bob’s Red Mill)
- 1/2 teaspoon salt
- 1/2 cup butter or vegan butter (Earth Balance)
- 2 eggs
- 1/2 cup cold water
- FOR THE FILLING:
- 2 cups cooked chicken, cubed (mushrooms for meatless version)
- 1 package frozen peas + carrots (10 oz) or 1 cup each fresh peas and carrots.
- 1/3 cup shallots, diced.
- 1/4 cup butter (Earth Balance)
- 1 1/4 cups milk (or plain milk substitute, i.e. plain, unsweetened almond milk)
- 1 1/4 cups chicken or vegetable stock
- 1/3 cup potato starch (not potato flour)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees
- Whisk together almond flour, potato starch, guar gum and salt.
- Cut butter into flour using pastry cutter or fork.
- Create a well in the center of the mix and add the two eggs and 1/4 cup of the cold water and start to work into the dough. I prefer to use my hands, but you can use a food processor if desired
- Slowly add the remaining water until dough has formed. It will be stickier and more pliable than traditional dough–similar to play-doh.
- Press one quarter of the dough (or half if you are making one large pot pie) into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments. Set prepared pie crust(s) aside.
- In a 2 quart saucepan, melt butter over medium heat, add and lightly sautée onions. Using a whisk, stir in potato starch, salt and pepper and blend well.
- Gradually add in milk and broth while whisking (mixture will thicken quickly) and heat to a boil. Add in chicken and vegetables and remove from heat. Pour filling into prepared pan(s).
- Roll out the remaining dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with).
- Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.
- Make a few vent holes and apply an egg wash if desired.
- Carefully place into oven at 350 degrees for about 35-40 minutes or until golden brown.
- Let pie cool for ten minutes before serving, it will be piping hot. The filling will also thicken a bit during this process. Serve and enjoy!
Keywords: grainfree, glutenfree, potpie, dinner, hearty, recipe, pastry, chicken