Chicken Pot Pie | Remixology

Ingredients

• For Filling:
• 3 cups (450g) cooked chicken, diced (rotisserie or poached)
• 2 tbsp (30ml) avocado oil
• 1 large onion, diced (200g)
• 2 medium carrots, diced 1/2 inch (140g)
• 2 celery stalks, diced 1/2 inch (120g)
• 3 cloves garlic, minced
• 1/4 cup (30g) cassava flour
• 2 cups (480ml) chicken broth (bone broth preferred)
• 1/2 cup (120ml) heavy cream or coconut cream
• 1 cup (150g) frozen peas
• 2 tbsp (6g) fresh thyme leaves
• 1 tsp (6g) sea salt
• 1/2 tsp (1g) black pepper
• 1 tsp (1g) dried sage
• For Crust:
• 2 1/2 cups (300g) cassava flour
• 3/4 cup (170g) grass-fed butter, cold and cubed
• 1/4 to 1/3 cup (60-80ml) ice water
• 1 large egg, beaten (for egg wash)