Comfort food classic made gluten-free! This creamy chicken and vegetable filling is baked beneath a golden, flaky cassava flour crust—no one will miss the wheat.
INGREDIENTS
For the filling:
2 cups cooked chicken, shredded
1 cup frozen peas and carrots mix
1 small onion, diced
2 cloves garlic, minced
2 Tbsp olive oil or butter
1 cup chicken broth
1/2 cup unsweetened non-dairy milk or regular milk
Salt and pepper, to taste
For the crust:
1 1/4 cups Thrive Fields Cassava Flour (5 oz, 5/16 of a 16 oz pack)
1/2 tsp salt
1/3 cup solid coconut oil or butter
3-4 Tbsp cold water
DIRECTION
In a skillet, heat olive oil over medium. Sauté onion and garlic until soft, 3–4 min.
Stir in chicken, peas and carrots. Pour in broth and milk. Simmer 5–6 min until thickened slightly. Season with salt and pepper. Set aside.
In a bowl, whisk cassava flour and salt. Cut in coconut oil until it resembles coarse crumbs. Add cold water, 1 Tbsp at a time, mixing just until a dough forms.
Roll dough between parchment paper into an 8–9" round.
Transfer filling to an 8" baking dish. Gently lay rolled crust on top, trim edges, and crimp. Cut small slits for steam.
Bake at 375 °F (190 °C) for 25–30 min until golden. Cool 5 min before serving.