Print

Paleo Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Bri McKoy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x

Ingredients

Units Scale
  • 4 Tbsp Butter
  • 1/2 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 Tbsp arrowroot (for paleo) or corn starch
  • 2Tbsp water
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 tsp Italian herbs
  • 1/2 tsp dried sage
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup heavy whipping cream
  • Chopped fresh sage (optional)

CRUST

(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 Tbsp cool water
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 350 F.
  2. Prepare the dough (see instructions below).
  3. 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.
  4. Stir in the chicken or turkey. Cook for 1 minute, then add the Italian herbs, salt, pepper, and dried sage. Mix the veggies and meat so that they are coated with the spices.
  5. Pour in the chicken broth and stir. Allow to simmer for 20 minutes on low heat.
  6. 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 Tbsp arrowroot or cornstarch with 2 Tbsp cold water. Pour the mixture into the soup and stir. Allow it to thicken for a few minutes. Mix in frozen peas. Turn off the heat. If you are not making the crust, serve!
  7. If you are making the crust, pour the filling into a 2-quart baking dish (or individual ramekins).

CRUST:

  1. In a food processor, combine the dry ingredients.
  2. Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistency of peas.
  3. Slowly add the water and pulse until it forms a dough-like texture.
  4. Remove the mixture from the food processor, roll it into a ball, and wrap it in cling wrap.
  5. Put the dough into the refrigerator for 30 minutes.
  6. Dust a pastry board with almond meal.
  7. Place the ball of dough on the dry almond meal and roll it into one large piece. If you are making one large pie, you can stop here.
  8. 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 it with care. I found that if I press firmly with my ramekin and then pull it away from the dough, it comes out in a perfect circle.
  9. 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 the beaten egg.
  10. Bake for 30-45 minutes, until the crust is deep golden brown and the filling is bubbly.

Find it online: https://brimckoy.com/paleo-chicken-pot-pie-recipe/