Perfect Paleo and Aip Chicken Pot Pie

subheading: For the filling:

6 TB fat of choice (lard, tallow, duck or chicken fat, coconut oil (although not recommended due to the flavor it imparts) or butter (my fave) if tolerated and not following AIP)

6 TB cassava flour

1 cup mirepoix (½ cup diced onion, ¼ cup diced carrot, ¼ cup diced celery)

½ cup frozen peas (for strict AIP substitute an additional ½ cup of mirepoix)

1 tsp dried thyme

1 tsp dried or 1 TB fresh chopped parsley

½ tsp dried rosemary

1 tsp finely ground unrefined salt

optional: 1 tsp ground black pepper (which some choose to omit on AIP)

1 and ½ cups chicken broth ( this one is good if you don't have homemade)

approximately 12 ounces cooked and shredded chicken, thigh meat preferred (about 1 and ¼ pounds raw boneless skinless thighs will yield this much - bake them in a glass dish at 350 for about a half hour or until cooked through and juices run clear)

subheading: For the crust:

185 grams cassava flour (approximately 1-¼ cups plus 2 TB)

30 grams tapioca starch (approx. ¼ cup)

65 grams palm shortening (about 5 TB)

30 grams canned pumpkin puree (about 2 scant TB)

165 grams coconut milk (about a scant ¾ cup)

2 grams unrefined salt, fine grind (about 1 tsp)

Directions at thecuriouscoconut.com

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