These Mini Chicken Pot Pies are worth all the time it takes to make them, especially for those of us on the AIP/Paleo who might miss the old-fashioned kind because of being gluten free and dairy free.Jump to Recipe
There are some recipes that, though they are involved and take for-freaking-ever to make, you HAVE to have. Because, you know, chicken pot pie, and the 3-for-a-dollar Swanson pot pies that we (I?) loved as kids aren’t working for us nowadays. I hope you’ll find these satisfying, in spite of the time investment. 😊
A couple of recipe notes:
1.) You can make the filling ahead of time, but the pie crust really needs to be made fresh.
2.) There are a couple of tools that are super helpful to have for this recipe. One is a set of silicone cupcake liners. They help the pies retain their shape, and make them easy to extract. I love the ones that a friend gave me years ago (I think from Sur La Table?), but I could not find them on Amazon to share with you. There are others, but I didn’t feel 100% comfortable sharing them with you since I have no experience with them…
The other tool that is helpful to have is a set of circle cutters like these. I do have this set and LOVE them. One side is fluted, and the other is plain. There are six sizes, so they’re quite versatile.
I wish you a warm and beautiful holiday. If you don’t celebrate a particular holiday, I wish you many, many reasons to celebrate life. Most of all, I wish you love and healing.
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Thank you for your recipe. I can’t wait to try it. I also love to bake….usually with help from the hubby cause my hands are pretty deformed from RA. I’ve had varying success with cassava due to the dryness and I see it was just the amount of fat and the handling process after looking at your recipe. Yippee! You’ve made me a happy woman!! I know what we’re doing this weekend 😋!
Oh wonderful!!! If you have any questions, message me here, and I’ll do my best to help. 💗
These look so good! Did you use standard or jumbo silicone cupcake liners? Thanks.
Hi, Tiffany! I used standard. Mine are 3” across, and 1 3/8” across. These are the only size I have, but if you have bigger ones, go for it! You may need to adjust baking time. Good luck! 🙂
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Cassava flour and tapioca flour are not the same, correct? Also, can you freeze these for later (having baby 3 in December/January and need to start freezing meals!)
Hi, Elizabeth! That’s correct! Though cassava flour and tapioca flour are made from the same plant, they are different. Tapioca flour has a similar consistency to arrowroot starch or corn starch. I haven’t tried freezing these because we usually eat them all. Also, they take foooreeevveerrrrrrr to make, so I don’t make them very often! 😆 I was able to make an 8″ pot pie with them, using only one recipe of pie crust. I divided it this way: 1/3 dough for the top, and 2/3 dough for the bottom to leave enough dough for the sides. I have other recipes that work really well for freezing. Spaghetti sauce and Hamburger Stroganoff come to mind, as well as many kinds of soup. Thank you for writing! And my very best wishes for an easy and healthy delivery! 🙂