This delicious pot pie is really easy to whip up using fresh produce and seafood. It is gluten free, low carb, and primal. Bring it to your next fête and be the life of the party!
Preheat oven to 350* and prepare all veggies & seafood
In a large pot, lightly sauté celery, bell pepper, leek, & garlic with butter over medium-high heat. Stir in stock, cream, tapioca flour, and seafood.
Change heat to Medium and allow the seafood to cook through. Add smoked paprika, chili powder, and salt.
While seafood is cooking, combine tapioca and coconut flours, baking soda, black pepper, cheddar cheese, jalapeño, and green onions in a large bowl. Add water until crumbs begin to form. You may not need to use all of the water.
Transfer filling to an oven safe baking dish then crumble the topping all over the top and bake for 30 minutes or until golden brown and bubbly.