Deconstructed Chicken Pot Pie
The ultimate comfort food is here with this Deconstructed Chicken Pot Pie. Creamy, hearty, and with fluffy biscuits, it's perfect for a cozy night in. This easy weeknight dinner is sure to become a family favorite!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Skillet
- Whisk
- Blender
- Oven
- Cutting Board
- Saucepan
Ingredients
- 1 tablespoon Avocado Oil or oil of choice
- 3 tablespoons Grass-Fed Butter or ghee, divided
- 1 large Yellow Onion diced
- 3 stalks Celery diced
- 3 whole Carrots diced
- 1 cup Mushrooms diced
- 2 tablespoons Tapioca Flour
- 3 cloves Garlic minced
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 4 cups Chicken Broth/Stock
- 4 cups Chicken cooked and chopped (A rotisserie chicken works well here!)
- 2 whole Yellow Potatoes cut into 1/2 inch cubes
- 1 whole Bay Leaf
- 1 teaspoon Lemon Juice
- 1/3 cup Frozen Peas
- 1 cup Almond Flour
- 1/2 cup Tapioca Flour or arrowroot powder
- 2 tablespoons Coconut Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt more to taste
- 3 tablespoons Grass-Fed Butter cold
- 1/4 cup Unsweetened Applesauce
- 1 whole Organic Egg
Instructions
- Begin by heating avocado oil in a large heavy-bottomed pot over medium heat. You’ll know it’s ready when it shimmers slightly. Once hot, add 1 tablespoon of butter (or ghee), followed by the onion, celery, and carrot. Sauté these ingredients until they begin to soften, about 5 to 7 minutes. Keep an eye on them; they should turn a light golden color, releasing their sweet aroma.
- Next, toss in the mushrooms and cook until any liquid has evaporated, which should take around 5 to 7 minutes. You’ll want to stir occasionally for even cooking. The mushrooms should be tender and fragrant, blending seamlessly with the sautéed vegetables.
- Now, add the remaining 2 tablespoons of butter (or ghee) and 2 tablespoons of tapioca flour. Stir to combine them well; this will help thicken the soup. The mixture should start to look creamy and rich.
- Incorporate the garlic, kosher salt, black pepper, thyme, and oregano into the pot. Cook for an additional 30 seconds until everything is fragrant and aromatic. The herbs should release their oils, creating a delightful scent that envelops your kitchen.
- Slowly pour in the chicken broth, half a cup at a time, making sure to scrape up any browned bits at the bottom of the pot. This step is crucial as those bits are packed with flavor. Stir well to fully incorporate the tapioca flour into the broth, creating a smooth consistency.
- Reduce the heat to low and add in the cooked and chopped chicken, potatoes, and bay leaf. Allow it to simmer while stirring frequently for about 15 minutes, or until the potatoes are cooked through. You’ll want to see the potatoes become fork-tender, soaking up all the delicious flavors around them.
- After 15 minutes, add the lemon juice and peas, cooking just until the peas turn bright green. This should take about 2 to 3 minutes. Taste the soup and adjust the seasoning with more salt or lemon juice if desired. You’re looking for a perfect balance between creamy and tangy.
- Preheat your oven to 350ºF and grease a baking sheet. In a separate bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt until well blended. The mixture should be light and airy, free of lumps.
- Add the cold butter into the flour mixture and mix until the butter is fully incorporated, resembling coarse crumbs. This step is essential for achieving that flaky biscuit texture. A pastry cutter or your fingers work well here!
- Then, add the applesauce and egg, mixing until a smooth dough forms. You want it to be slightly sticky but manageable. This will be the base for your biscuits that pair beautifully with the soup.
- Using your hands, roll the dough into 6 balls, each about 2 and a half inches in diameter. Place the dough balls on the greased baking sheet, leaving about 1 inch of space between them. Bake for 15 minutes, or until they are golden and crusty all around and firm to the touch.
- Serve the biscuits alongside your warm chicken pot pie soup. They’re perfect for dipping, and leftover biscuits can be stored in the refrigerator for up to 5 days!
Notes
- Tip 1: This soup makes great leftovers or to make fully ahead of time. When reheating, you may need to add in a bit of water or stock to make it the correct consistency.
- Tip 2: For dairy free, sub ghee.
- Tip 3: For paleo, sub ghee for butter and omit the green peas.