Recipe: Paleo AIP Chicken Pot Pie with Cassava Flour CrustDescription: A comforting chicken pot pie with a cassava flour crust, perfect for a paleo AIP diet. The filling includes tender chicken, carrots, and celery in a creamy, herb-infused sauce.Serves: 6 people Total Time: 75Difficulty: Easy to follow Ingredients needed: 500 g chicken breast, 2 tablespoon olive oil, 1 whole onion, 3 clove garlic, 2 whole carrots, 2 piece celery, 2 cup chicken broth, 0.5 cup coconut milk, 1 teaspoon thyme, 2 tablespoon arrowroot flour, 0.25 cup water, 1 teaspoon salt, 0.25 teaspoon black pepper, 2 cup cassava flour, 1 teaspoon baking powder, 0.5 cup coconut oil, 0.5 cup waterInstructions: Preheat the oven to 375°F (190°C). In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chicken breast and cook until browned and cooked through, about 8 minutes. Remove from skillet and set aside. In the same skillet, add the remaining olive oil and sauté the onion, garlic, carrots, and celery until vegetables are tender, about 5 minutes. Add the chicken broth, coconut milk, and thyme to the skillet. Bring to a simmer. In a small bowl, mix the water and arrowroot flour until smooth. Gradually add this mixture to the skillet, stirring constantly until the sauce is thickened. Return the cooked chicken to the skillet and add the salt and black pepper. Stir to combine and remove from heat. In a mixing bowl, combine the cassava flour, 0.5 teaspoon salt, and baking powder. Add the solidified coconut oil and use a fork to blend until the mixture resembles coarse crumbs. Gradually add the cold water to the flour mixture, stirring just until a dough forms. Divide the dough in half. Roll out one half of the dough on a piece of parchment paper to fit the bottom of a pie dish. Transfer to the dish and press gently to cover the bottom and sides. Pour the chicken and vegetable filling into the crust. Roll out the remaining dough and place it over the filling. Seal the edges by pinching or pressing with a fork. Cut a few slits in the top for steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let cool slightly before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: paleo, AIP, gluten-free, dairy-free, comfort foodThis Paleo AIP Chicken Pot Pie with Cassava Flour Crust recipe is designed for easy meal planning and preparation. It serves 6 people and can be made in 75 minutes. Great for weekly meal prep and family dinners.