Paleo Friendly Chicken Pot Pie

Sometimes it's fun to recreate an old favorite.  This is one I've been working on for awhile, but have finally perfected it.  I made a couple regular pot pies full of flour and milk today also, but hubby liked the paleo better!  Can't think of a better way to determine that this is good.

A few thoughts about homemade chicken pot pie:  They are a labor of love!  I always make at least 2 since it's so much work.  What do you do if you don't need 2?  I recommend giving one away.  The recipient will thank you.  Boil a great quality chicken the day before.  De-bone and cube up the meat.  Refrigerate the broth overnight and skim off any fat the next day.  This really helps cut down of the time the next day.  Any unused chicken or broth can be frozen or refrigerated for later use.

Ingredients to make 2 pies
Crust:
3 cups almond flour
1 cup tapioca starch
1 heaping Tbsp celery seed
2 tsp sea salt
1 tsp baking powder
1 cup palm shortening
5 Tbsp cold butter (I used salted)
6 Tbsp ice cold water

Filling:
2/3 cup butter (I use salted)
2/3 cup arrowroot powder
2/3 cup chopped onion
1 tsp salt
1/2 tsp pepper
fresh thyme
3 cups chicken broth
1 1/3 cup non-dairy milk (I use coconut-almond blend)
4 cups cubed chicken
1 1/2 cups diced potatoes
1 1/2 cups diced carrots
1 1/2 cups frozen peas

Start by combining flours, celery seed, salt, and baking powder.  Pulse in palm shortening and butter.  Gradually add in water.  Divide pastry into 4 parts, 2 slightly larger than the other 2.  Wrap the 2 smaller portions in parchment paper dusted with tapioca flour.  Place in the fridge.  Press other parts into 2 9-inch cake pans or pie plates using wet hands.  Set aside or cover and chill in fridge.

Chop carrots and potatoes & place in a microwave safe bowl.  Cook for 3 minutes or until vegetables begin to soften.  For the filling, melt butter in a pot.  Add onion, arrowroot, salt and pepper.  Cook, stirring until mixture is bubbly.  Remove from heat and add chicken broth and milk.  Heat to boiling and boil for 1 minute.  Stir in carrots, potatoes, peas and chicken.  Fill bottom crusts evenly.  Roll out top crusts between 2 pieces of parchment paper dusted with tapioca flour.  Carefully transfer to the top, seal edges, and cut slits with a knife.

Bake at 425 for 35-40 minutes.  May need to cover lightly with aluminum foil halfway through to prevent burning.