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
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
Steps
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!
Reviews
Cile on 2020-11-22 (5 stars): So good but the crust was SO HARD. does not need extra flour on the parchment and def needs more oil!! Still a fun time to try to make it and a very fun spin on pot pie!
Carla Stinton on 2020-11-17 (5 stars): Made this for my husband and I and followed the recipe completely - it came out perfectly!! Pie crust was delicious and the filling was tasty, as all Alex’s recipes are! Definitely a winter staple in this house.
Esmeralda Gomez on 2020-11-15 (4 stars): I made this tonight and the filling came out delicious! however; the crust did not come out. It was crumbly and would not form a shape of a crust, I adde more oil but that didn't help so I fixed it I think with phylo dough.lol. I followed the recipe exactly as you prescribed. It does have 1/4 of coconut flour based on your recipe, is this not correct?
