I’ve gotten tons of requests over the past month or so for a chicken pot pie recipe – it’s like you all are mind readers.
Chicken pot pie is a tall order, the ultimate of ultimate comfort foods, in my opinion, and, one of my favorite foods from childhood.
It all starts with the dough/crust, which I found from a paleo pie crust I made.
I decided to make 2 smaller pies with double crusts (top and bottom) and one personal size pie with only a top crust to test both options. Both turned out absolutely delicious, so feel free to use only a top crust, and smaller dishes, if you want to cut down down on prep time or just don’t want so much crust in your pie.
As for the filling, I decided to go very traditional, only swapping out the typical peas for broccoli florets to make it paleo. You can easily swap your favorite veggies into the filling without altering the recipe, so definitely take the opportunity to add whatever you and your family loves the most.
For the chicken, I pre-baked boneless skinless chicken thighs, then cubed them, but you can use any cooked chicken you like – even a rotisserie chicken will work just fine. Once again, use whatever is convenient and family-approved to make this your own! T
So, what’s left? The creamy factor, right? We’ll be using chicken bone broth – either homemade or purchased – along with organic ghee or grass fed butter, tapioca flour (or arrowroot) as a thickener, and a small amount of coconut milk for that last bit of creaminess.
The filling may or may not make more than you need to fill the crusts (depending on the size of your dishes) but any leftovers can be stored in the refrigerator and served for lunch the next day as soup. At least, that’s what I did with mine – YUM!
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 cups tapioca flour
- 1 tsp salt
- 14 Tbsp palm shortening or coconut oil , or grass-fed butter, or a combination of both, cold
- 2 large eggs
- 1 lb chicken breasts or thighscooked and cubed
- 1 small onion diced
- 1 1/4 cups celery diced
- 1 1/2 cups carrots peeled and diced and blanched**
- 1 head broccoli cut into florets and blanched**
- 6 Tbsp or grass-fed butter or goat butter or coconut oil
- 1/4 cup tapioca flour or arrowroot starch
- 2 3/4 cups bone broth homemade or purchased
- 1/3 cup full fat coconut milk blended prior to adding
- 1 tsp a good poultry seasoning blend .. I like rosemary, oregano, thyme and garlic.
- 1/4 tsp black pepper
- 1 Tbsp fresh parsley minced
- 1 egg plus 1 tbsp water for egg wash, optional
- In a food processor combine all ingredients EXCEPT for the eggs and pulse until mixture resembles thick crumbs. Then, pulse/process in the eggs until a dough forms. Gather the dough into a ball prior to rolling or pressing into your pie dish(es).Separate dough into 4 disks and wrap tightly in plastic. Refrigerate for about 30 minutes prior to pressing/rolling out dough.
- Have your chicken cooked and cubed and your carrots and broccoli blanched** and set aside. Preheat your oven to 400 degrees
- Heat a large stock pot over med-low heat and add the 6 tbsp ghee or butter. Add the onions and celery, sprinkle with just a bit of salt and pepper.
- Raise the heat to medium and cook about 5 minutes, until translucent and fragrant.
- Whisk in the tapioca flour and continue whisking while the mixture bubbles for 1-2 minutes.
- Add bone broth and raise the heat, bringing the mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
- Once thickened, add the coconut milk, poultry seasoning, salt, pepper, parsley, cubed chicken, carrots and broccoli. Stir and cook another 1-2 minutes, then remove from heat and set aside.
- If planning on making both bottom and top crusts (as opposed to top only) press or roll dough between two sheets of parchment paper, then gently lay each one into the bottom of your pie dishes – you can make this in a large deep dish pie dish (9 inches) or 2 smaller deep dish pie dishes (5-6 inches). Alternatively, you can make 4 personal size pies in ramekins.***
- If using a bottom crust, poke holes all over crust with a pork and place pie dishes on a baking sheet. Pre-bake the bottom only for 10-12 minutes, or until bottom is just set, then remove from oven.
- Fill your pie dishes with filling almost up to the top (it’s fine that they boil over a bit while baking). Extra filling can be saved as leftovers for soup, or frozen for later use.
- To prepare the top crusts, roll or press the remaining disks between two pieces of parchment paper (or all of them, if using a top crust only) until about 1/4” thick. Carefully place top crust over filling and seal the edges as desired, then, using a thin knife, make 3 or 4 slits on the top crust. If using the egg wash, gently brush it over the top crusts and sprinkle with additional sea salt if desired.
- Place pie dishes on a large baking sheet (use 2 if necessary) and bake in the preheated oven for 30 minutes, until crust is deep golden brown and filling is bubbling through.
*Unbaked pies can be frozen and baked later on, you can also prepare dough and filling up to 3 days ahead of time, then assemble and bake
***Press dough into bottom and sides of the pie dish(es) to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
Calories: 558kcalCarbohydrates: 28gProtein: 20gFat: 43gSaturated Fat: 17gCholesterol: 84mgSodium: 542mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 3735IUVitamin C: 57.6mgCalcium: 98mgIron: 2.2mg
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Samantha Lee Lander
Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.
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