Chicken Pot Pie (AIP, Paleo, Whole30)
Makes: 4-6 servings
- 2 cups cooked shredded chicken, dark or white meat (we like dark)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 1/2 cups chopped celery
- 2 large carrots, peeled and sliced into 1/4-1/2 inch disks
- 3 tbsp tapioca flour
- 1 cup bone broth
- 120g crushed plantain chips, we used 1 whole bag of these Artisan Tropic Plantain Strips With Sea Salt
- 1 tsp onion powder
- Salt, to taste
- Preheat oven to 350F.
- In a skillet or frying pan, warm the olive oil over medium-high heat. Toast the garlic until browned, about 1 minute.
- Add the celery and carrots and saute until browned and slightly softened, about 8 mins. Salt the vegetables to taste.
- Add the shredded chicken and tapioca starch and stir until combined with the vegetables. If the chicken was already seasoned, no need to add additional salt. If not, add salt to taste.
- Add the bone broth and continue cooking until the vegetables have thickened and the broth has almost completely evaporated.
- You may bake the pot pie straight in the skillet if it is oven safe. If not, transfer the chicken and vegetables into an oven safe pan. Mix the crushed plantain chips with the onion powder (and a bit of salt if the chips were UNsalted). Top the entire pie with crushed plaintain chips. Bake at 350F for 20-25 minutes, or until chips have browned.