Cassava Flour Chicken Pot Pie
A few months ago, I participated in my second ever food challenge, where participants were invited to use local products to make some of their favourite dishes. Since I’ve always had a thing for chicken pot pie, I thought I’d give it a try, swapping out imported items for all local ones.
The hardest part was finding a good recipe for the topping/ biscuit portion of the recipe. After hunting around the internets, I settled on trying the recipe with cassava flour instead of sweet potato flour. The other local flour option was breadfruit flour but I couldn’t really find any online examples where it was used for a similar purpose.
I was very skeptical at first as past food experiments with cassava flour ended with me throwing everything out in frustration. I used this recipe from backporchpaleo… they definitely did not turn out the same in terms of structure but they were very tasty. Here’s the link:
I’m not sure if it’s because I used a different brand of cassava flour or what, but mine were definitely softer and lost their shape in the heat. However, they were delicious and that was half the battle for me!
Here’s what I used:
And here’s how the biscuits looked before I put everything in the oven:
So basically, I just used a regular old chicken pot pie recipe (using all local ingredients) and topped it off with my attempt at cassava biscuits. It was a nice change from the usual crust I’d usually top this off with and the fam ate it all up. So I’d call that a success!
Have you ever successfully worked cassava flour into your recipes? If you have, drop me a comment and let me know how it came out for you, and maybe leave me a few tips on how to get my cassava biscuits not only tasting good, but looking good as well!