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A hot and bubbly chicken pot pie is on the top of my favorite comfort foods when it’s cold and rainy outside. There is just something about a delicious crust filled with the savory, creamy, chicken and veggie mixture.
I have been really craving mushrooms lately, for whatever reason, and had so many in my kitchen that needed to get put into a recipe– so I thought I’d make a delicious Paleo Chicken and Mushroom Pot Pie with it. It ended up absolutely DELICIOUS. Herby, earthy, hearty and oh-so-cozy.
I also love that this recipe is Paleo compliant. The crust is made with cassava and coconut flour. It’s not your typical crust for pot pies; however, the end result is really good and it comes together very easily. Not chopping butter and using a pastry dough blender. Just straight-forward ingredients. The only thing you *must keep in mind* since we are using olive oil as opposed to butter is to make sure you choose your olive oil wisely. If it’s a super-strong tasting one, it will leave a weird aftertaste. You can also opt to use a more neutral oil, like Avocado or Safflower.
I also opted to cook mine in this adorable Lodge Cast Iron Baker’s Skillet. Not only is it adorable, but it’s super practical for baking… especially savory baking like I’ve done here! I can cook my filling in the Baker’s Skillet directly over the stovetop. Then, I simply lay the paleo pie crust over the top, transfer it to the oven, cook it until crisp, and the Paleo Chicken and Mushroom Pot Pie is ready for dinner!
Paleo Chicken and Mushroom Pot Pie
For the Crust:
- 1 cup cassava flour + 1 tablespoon
- ¼ cup coconut flour
- ½ cup extra virgin olive oil, avocado oil OR safflower oil *(pick one that is neutral in flavor)
- ½ teaspoon kosher salt
- ¼ tsp baking powder
For the Filling:
- 3 tablespoons extra virgin olive oil, avocado oil OR safflower oil
- 1 large shallot diced
- 2 cloves garlic minced
- 3 cups mushrooms loosely chopped (I used both shiitake and baby bella)
- 1 tbsp fresh thyme leaves
- 1 tsp dried sage
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ½ tbsp cassava flour
- 1 cup low sodium chicken broth
- 2 cups cooked chopped chicken (I use rotisserie chicken)
- 2 cups stem removed and finely chopped lacinato kale
- 1 cup dairy-free creamer I use Nutpods Original
- Zest of half a lemon
- 1 egg
- Preheat the oven to 375 degrees.
- In a large bowl, add the cassava flour, coconut flour, olive oil, salt and baking powder. Stir to combine until a loose dough forms (because it is a grain-free dough it will be wetter than regular doughs). Form a ball and wrap with plastic wrap. Refrigerate for 20 minutes while you prepare the filling.
- Heat the Baker’s Skillet over medium heat with 2 tablespoons of olive oil. Add the shallot and garlic. Cook, stirring, until the shallots are just tender, about 2 minutes. Add the mushrooms, thyme, sage, salt and pepper. Continue to cook, stirring, until the mushrooms are slightly tender, about 3 minutes. Add the remaining 1 tablespoon of olive oil. Sprinkle the cassava flour into the mushroom mixture and stir until evenly coated. While stirring, slowly pour in the broth, scraping up any browned bits on the bottom of the skillet. Bring to a simmer. Add the chicken and kale. Stir to combine and cook, stirring, until the kale has just wilted, about 3 minutes. While stirring, slowly pour in the creamer and the lemon zest until well-combined. Remove from the heat.
- On a sheet of parchment paper, sprinkle 1 tablespoon of cassava flour over the top. Place the dough on top and gently coat, reshaping the dough ball. Place a second sheet of parchment paper on top. Using your hands, spread the dough into an approximately 12 inch circle. Carefully remove the top piece of parchment. Gently flip the dough over the top of the mushroom filling. Slowly remove the remaining parchment paper from the dough. Using a knife, puncture an “X” shape in the center.
- In a small bowl, whisk the egg and brush the top of the pie. Transfer pie to the oven and bake for 15 minutes. Serve and enjoy!