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gluten free pot pie, low carb pot pie

Southwest Seafood Pot Pie with Jalapeño Cheddar Crumble

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!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 hungry people

Ingredients

Filling

  • 3 Tbsp Butter for pan
  • 2 Celery Stalks Diced
  • 2 Small Red/Orange Bell Pepper
  • 2 Leeks Chopped
  • 3 cloves Garlic Minced
  • 1/2 cup Seafood Stock Can substitute with chicken stock
  • 1/4 cup Heavy Cream
  • 1 Tbsp Tapioca Flour
  • 1/4 lb Shrimp peeled
  • 1 can Clams in juice 6.5 ounce can
  • 1 lb White, Flaky Fish Cut into Chunks
  • 1/4 lb Scallops
  • 1 tsp Smoked Paprika
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp Salt (or to taste)

Crumble Topping

  • 1/3 cup Tapioca Flour
  • 1/3 cup Coconut Flour
  • 2 tsp Baking Soda
  • 2 Green Onions Chopped
  • 1 Jalapeno Deseeded & diced
  • 8 oz Shredded Cheddar Cheese
  • 1/2 cup Water
  • 1/4 tsp Black Pepper

Instructions

  1. Preheat oven to 350* and prepare all veggies & seafood

    gluten free pot pie, low carb pot pie
  2. 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. 

    gluten free pot pie, low carb pot pie
  3. Change heat to Medium and allow the seafood to cook through. Add smoked paprika, chili powder, and salt. 

    gluten free pot pie, low carb pot pie
  4. 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. 

    gluten free pot pie, low carb pot pie
  5. 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.

    gluten free pot pie, low carb pot pie