Chicken Pot Pie has a way of filling up the home with warm greetings. It’s the guest that was ever grateful you invited it. The one you never want to leave.
This recipe is magical. Like walking into another land. Where the scenery is warmth and safe, all introduced by the aroma of deep green sage, sautéing vegetables, and bubbling chicken broth that relaxes the aching bones and smooths out those goosebumps.
Where you hang up your cares and come sit. Come rest.
I think you might have to try it.
Paleo Chicken Pot Pie Recipe
To make just the soup, see the first recipe below! This recipe is perfect to take to new neighbors, sick friends, or a new mom! I use these containers to take soups, sauces and sides over to neighbors. They are inexpensive, microwave, dishwasher and freezer safe! They are also sturdy without being bulk! You can but them from Amazon here.
Now, if you want a healthy crust with your chicken pot pie, I got you!
This was the first time I have ever made a chicken pot pie from scratch.
I had help.
The crust came from FedandFit.com. And it is delicious!
I studied a few pot pie filling recipes (one in particular from the Pioneer Woman) and then I adapted it to include what I like 🙂 And to make it Paleo.
For the stew. You can use leftover chicken or turkey, you can buy a whole raosted chicken ready to eat and shred it or you can fry up some uncooked chicken breasts! If you make your own chicken breasts – you can shred it in 60 seconds, learn how!
A few times I have served this as a Chicken Pot Pie stew (minus the crust). It is that good! So, if you are short on time or just want a stew. Then skip making the crust and baking it 🙂
But if you are up for a crust, this one won’t disappoint. It is made with almond flour.
Almond flour tends to be very flaky, so I like to rub a generous amount of coconut oil on my rolling pin to keep from sticking. Roll out the dough, making sure it is thin.
I make mine in ramekins. One cute little serving for all!
I use the top of one ramekin to cut out circles in the dough. The key is to put the ramekin upside down on the dough. Press it in firmly and then I pull it away to make a clean break! Turn over your ramekin and you have your dough cover! Repeat until you have enough covers for all your ramekins.
Once you have all your dough covers. Fill your ramekins with the chicken stew.
Make two slits in the dough and brush it with an egg.
Bake. It will come out all bubbly and filled with love. Sprinkle with fresh sage. And let the warm in!
Winter has a way of billowing up cold winds that cut. But we fight back, with strength of mind. A resolve to face the day whatever may come. To look unto the Father and make His love our aim.
And always, by way of a meal. Made with love. Always love.Print
Chicken Pot Pie Soup
This is just the soup part of the recipe! No crust needed!
- 4 tablespoons butter
- 1/2 yellow onion, diced
- 4 carrots, diced
- 4 ribs celery, thinly sliced
- 2 cups shredded cooked chicken or turkey
- 1/4 teaspoon dried Italian herbs
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried sage
- 2 1/2 cups chicken broth
- 2 tablespoons arrowroot (or 1 tablespoon cornstarch)
- 1/4 cup heavy whipping cream or half-and-half (optional. Makes the soup more creamy but can be omitted to keep it paleo.)
- 1/2 cup frozen peas (optional)
- Melt the butter in a large soup pot over medium-high heat.
- Add the onion, carrots, and celery. Cook, stirring, until the onions start to turn translucent, about 5 minutes.
- Stir in the chicken or turkey then add the Italian herbs, salt, pepper, and sage. Stir to coat the veggies and meat with the herbs. Pour in the chicken broth. Reduce the heat to low, and let simmer for 20 minutes.
- Meanwhile, mix together 2 TBS arrowroot (or corn starch) with 2 TBS water. Add the mixture to the soup and stir. Allow to simmer for 5 minutes. This will thicken the soup!
- When it starts to thicken, stir in the cream. Let the sauce bubble up and thicken for about 3 more minutes. If it seems overly thick, splash in a little more broth. Mix in frozen peas if using, and let cook for additional 2 minutes. Taste and adjust seasoning to your liking. Serve warm.
Paleo Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
- 4 Tablespoons Butter
- 1/2 a yellow onion, finely diced
- 4 carrots, finely sliced
- 4 stalks celery, finely sliced
- 1/2 cup frozen peas (optional)
- 3 cups Shredded Cooked Chicken Or Turkey (or 2 lbs chicken breasts)
- 2 TBS Arrow root (for paleo) or corn starch
- 2TBS water
- 2 1/2 Cups Low-sodium Chicken Broth
- 1/4 teaspoon Italian herbs
- 1/2 tsp dried sage
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 cup Heavy Whipping Cream Cream
- Chopped fresh sage (optional)
(adapted from FedandFit.com)
- 3 cups Almond Meal
- 1 1/2 tsp Kosher Salt
- 1 tsp Baking Powder
- 1/2 cup Coconut Oil (room temperature)
- 1 Tbl Cool Water
- 1 egg, scrambled
- Preheat the oven to 350 F.
- Prepare the dough (see instructions below).
- Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 5 minutes.
- Stir in the chicken or turkey. Cook for 1 minute, then add the Italian herbs, salt, pepper and dried sage. Mix so the veggies and meat are coated with the spices.
- Pour in the chicken broth and stir. Allow to simmer for 20 minutes on low heat.
- Once it starts to thicken add the cream and stir. Allow to thicken for about 3 minutes. To thicken the soup to a stew consistency, mix 2 TBS arrow root or corn starch in 2TBS cold water. Pour the mixture into the soup and stir. Allow it to thicken for a few minutes minutes. Mix in frozen peas. Turn off the heat. If you are not making the crust, serve!
- If you are making the crust, pour the filling into a 2-quart baking dish (or individual ramekins).
- In a food processor, mix the dry ingredients together.
- Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistency of peas.
- Slowly add the water and pulse until it forms a dough-like texture.
- Remove from food processor, roll into a ball and wrap in cling wrap.
- Put the dough into the refrigerator for 30 minutes.
- Dust a pastry board with almond meal.
- Place the ball of dough on the dry almond meal and roll into one large piece. If you are making one large pie you can stop here.
- If you are using ramekins, take one of the ramekins and press into the dough 6-8 times. This dough is not like normal dough so you will want to handle with care. I found if I press firmly with my ramekin and then pull it away from the dough it comes out in a perfect circle.
- Once you place the dough on top of the ramekins (already filled with the filling) make two slits into it and then brush it generously with a scrambled egg.
- Bake for 30-45 minutes, until the crust is deep golden brown and the filling is bubbly.