Chicken Pot Pie Filling

• 1 and 1/2 lbs chicken breast, roasted, cooled and shredded OR ground chicken seasoned and browned

• 3 tablespoons olive or avocado oil

• 2 medium carrots, large diced (about a 1/4 inch)

• 2 potatoes, large diced (about a 1/4 inch) (omit or sub for sweet potatoes for paleo)

• 2 celery stalks, diced large (about a 1/4 inch)

• 3 cloves garlic minced

• 1 small onion, diced

• 1 cup peas (sub for zucchini if paleo)

• 2 tablespoons tapioca flour *see recommendations below 

• 16oz chicken stock or bone broth *see recommendations below 

• 1 teaspoon poultry spice

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

Directions

Dice carrots, celery, onion, potatoes and garlic. Measure peas and place all ingredients into a bowl.  Set aside.

In a large saute pan, heat oil then add the diced vegetables and peas.

Cook for 10 to 15  minutes or until vegetables just start to become tender. 

Add poultry spice, garlic powder, salt and pepper. Mix.

Add shredded chicken, taste for any adjustments.

Add tapioca flour, mix well

Cook for 2 minutes

Slowly add half the chicken stock, stir and allow to come to a simmer and thicken. This will take about 3 minutes. 

 Slowly add the remaining stock to adjust thickness and bring back to a simmer.

The next step is up to you!

Place filling into a baked sweet potato, or into a par baked pie crust (see enikorn dough recipe) base and then cover with pie crust and bake until golden! 

*Suggestions

Stuffed Sweet Potato Option

• If you are using the filling to stuff a sweet potato or by itself,  you will need to cook the mixture longer to soften the vegetables. Since you are cooking the mixture longer, you will also need to add an additional cup to 2 cups of stock due to evaporation.

• I also recommend using 3 tablespoons of tapioca flour for this option, due to the extra stock and to keep a thickened gravy consistency.

Traditional Pot Pie Option

• Make sure to par bake your bottom pie crust for 8 to 10 minutes before filling to insure the bottom stays crispy while baking. (Einkorn dough recipe here)

• Let your filling cool slightly before placing the top dough on.  This will help the dough stay firm as to not melt the butter.