Yuca Root Crust    Pot Pie Recipe

Naturally gluten free and paleo!

Mon Oct 11, 2021



5 lbs. Yuca Root, frozen
170 grams (3/4 cup) Butter, melted (melted coconut oil might be able to replace butter or avocado oil)                   2 tsp. Salt

Steam yuca root

Instant pot, 1 cup water bottom of pot. Place steamer basket in pot. Add 2.5 pounds frozen yuca root, half of bag, into steamer basket. Pressure cook on High for 8 minutes, quick release. Yuca root is done when you can easily turn fork in root.

Prep yuca root for dough:
Break apart root and remove woody stem from the center of the yuca. Add the yuca root to your stand mixer, or mash with potato masher, add melted butter and salt. Mix long enough to create a dough. To get all of the lumps out, put the yuca dough through a meat grinder.


Prep yuca dough for crust:
Knead the dough. Separate dough into 1/3 for top crust and 2/3 for bottom crust. Makes 16 small pot pies, 5 ¾ “ pie tin. Roll out thin, without breaking the dough. Place carefully into the small pie tin and press gently. Remove extra dough with a table knife, set aside scraps.


Bake bottom pie crust:
Bake bottom pie crust, until slightly golden brown. 400° Fahrenheit for about 35 minutes.


Filling and finish pie:
Add filling and place top pie crust on top. Cut off excess dough, press the crust edges together. Cut three slits in top of pot pie.


Baking Pot Pie:
Freshly made pot pie, bake in 400°F oven, for 45-60 minutes. Remove when top crust is golden brown.


***Freeze the pot pies until ready to eat.

Preheat oven to 400° F. Bake on tray, to catch drippings, for 60-90 minutes. Until the top crust is golden brown. Allow to cool for 5-10 minutes. Turn the pot pie onto a plate. One pot pie is large enough to share between two people, or one very hungry person.

Emily Boudwin

I love creating delicious food to eat, especially with a limited diet.