AIP Chicken Pot Pie Crust
Our Sugar Cookie mix just went rogue. Because you, the consumer, add the sweetener, you can choose NOT to add any sweetener and make a savory pie crust instead! Here's how:
Preheat oven to 350F
- 1 Sugar Cookie mix
- 1/2 tsp Salt
- 1/4 cup Palm Shortening (instead of the Coconut Oil called for)
- 2 TBSPS Water (as directed on mix)
- Skip the Maple Syrup for this recipe as discussed!
Mix all of the above together and then refrigerate for about an hour to make firm. Then, roll out into 1/4 inch thickness, using Tapioca flour to avoid any stickiness. Once rolled, cut a circle slightly larger than the pie pan you are using (we did mini pot pies, so ours was about 6 inches).
Fill each pie pan with an AIP chicken pot pie concoction of your choice. We did a mixture of chicken, carrots, broccoli, celery, sweet potatoes, onions, parsley and bone broth - all thickened with a bit of arrowroot. If you want specifics, Wendi's AIP Kitchen and Gutsy By Nature both have great recipes!
Once pie pans are filled, place your pie crust atop each pie pan and press around edges. Create slots in crust for the chicken mixture to breathe. TIP: We do not recommend using this crust as a bottom layer as it may get soggy while baking. Place in oven and bake for 35 minutes at 350F. Enjoy!