ÃIP ãnd Pãleo Chicken Pot Pie

This chicken pot pie uses ã simple yet ãmãzing crust thãt tãstes like the reãl deãl ãnd only uses ÃIP-friendly ingredients! The filling is mãde ultrã rich with ã fãbuous cãssãvã flour roux. Enjoy this on ã cold winter evening for ultrã comfort!

INGREDIENTS

For the filling:

6 TB fãt of choice (lãrd, tãllow, duck or chicken fãt, coconut oil (ãlthough not recommended due to the flãvor it impãrts) or butter (my fãve) if tolerãted ãnd not following ÃIP)
6 TB cãssãvã flour
1 cup mirepoix (1/2 cup diced onion, 1/4 cup diced cãrrot, 1/4 cup diced celery)
1/2 cup frozen peãs (for strict ÃIP substitute ãn ãdditionãl 1/2 cup of mirepoix)
1 tsp dried thyme
1 tsp dried or 1 TB fresh chopped pãrsley
1/2 tsp dried rosemãry
1 tsp finely ground unrefined sãlt

optionãl: 1 tsp ground blãck pepper (which some choose to omit on ÃIP)
1 ãnd 1/2 cups chicken broth (this one is good if you don't hãve homemãde)
ãpproximãtely 12 ounces cooked ãnd shredded chicken, thigh meãt preferred (ãbout 1 ãnd 1/4 pounds rãw boneless skinless thighs will yield this much - bãke them in ã glãss dish ãt 350 for ãbout ã hãlf hour or until cooked through ãnd juices run cleãr)

For the crust:

185 grãms cãssãvã flour (ãpproximãtely 1-1/4 cups plus 2 TB)
30 grãms tãpiocã stãrch (ãpprox. 1/4 cup)
65 grãms pãlm shortening (ãbout 5 TB)
30 grãms cãnned pumpkin puree (ãbout 2 scãnt TB)
165 grãms coconut milk (ãbout ã scãnt 3/4 cup)
2 grãms unrefined sãlt, fine grind (ãbout 1 tsp)

INSTRUCTIONS

Begin by mãking ã light/medium "peãnut" colored roux. Note: mãke sure you hãve your mirepoix reãdy to ãdd immediãtely once your roux reãches the right color.
Heãt ã lãrge frying pãn over medium heãt.
For more recipe.. https://thecuriouscoconut.com/blog/perfect-paleo-and-aip-chicken-pot-pie