• Gigi

AIP/Paleo Chicken & Veggie Pie

Well its time to use those veggies up!



Staring at the contents of my vegetable bin in my refrigerator I knew I needed to use them up before they went bad. It is a cold rainy day and a hot tummy warming meal sounded good!


Ingredients: Use what you have.

I used for the filling:

1 cup of yucca diced

1 cup of carrots diced

1 cup of brussel sprouts diced

1 cup of golden beets

2 cup of chicken - I used leftover roasted chicken you could use turkey or other white meat

2 tablespoons herb de provence

1/2 teaspoon fresh dried thyme from my garden

1/4 cassava flour or flour of your choice

2 cups bone broth - I used chicken bone broth

8 tablespoons a fat of your choice I uses a duck fat but a tallow or other fat will do.


First make your roux. I start by lightly sauteing my vegetables and put aside. In sauce pan add cassava flour and fat of your choice. Roux is finished when it is a cream or "peanut color". Add spices, bone broth until mixed and roux thickens. Add veggies and put to the side until you are ready to place in pie crust.