Left over crock pot chicken means two things, homemade chicken stock and homemade gluten free, dairy free pot pie! Within five minutes of being up this morning Charley wanted to make sure that’s what was on the menu for dinner! I will say this does have a coconut taste I thought my kids would never like it but they love it. Their favorite part is the crust. I usually double this in hopes of a little left overs for a hot lunch in school lunch thermos.
3 slices of bacon, diced (we use Applegate TurkeyBacon)
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
¼ C cut fresh green beans
1 C chicken stock (leave one cup unfrozen for the batch you just made from the crock pot chicken)
1 14 oz can full fat organic coconut milk
2 Tbsp arrowroot
1 Tbsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 C cooked chicken, chopped
Add ins: one chopped potato, green peas, corn I like to throw in whatever is on hand. I’ve thought about placing a layer of mashed potatoes on the bottom of the pan.
In a medium-sized pot, cook bacon until crispy.
Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the Pan
Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans, and chicken and bring to a boil
Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.
Continue to simmer until thickened
Pour into 8×12 baking dish
1 C Tapioca Flour
1/4 C coconut Flour
1/4 tsp baking soda
1/2 tsp cream of tartar
3 Tbsp butter (or coconut oil) I use coconut spread to keep it dairy free
1/2 tsp salt
½ C Boiling water
Sift all dry ingredients.
Add butter to dry ingredients mixing to form crumbles
Add hot water into dry ingredients
Form ball and press into flat rectangle
Place over pot pie ingredients and bake at 400 for 10 minutes