The best Paleo Chicken Pot Pie ever!
Chicken Pot Pie is one of those comfort foods I have missed since we changed our diet about four years ago.My mom’s chicken pot pie was one of my favorites growing up. Once we went Paleo, I had pretty much given up on the idea of creating atasty Paleochicken pot pie recipe. Let’s be honest–making a grain-free crust that’s flakey, yummy and actually holds together is a tall order. But, it’s been done, friends. I have officially made a Paleo chicken pot pie recipe thatimpressed every one of my kids, Supermanandmyself!
The trick to this crust is to make sure it’s completely chilled before you work with it, and working with it quickly. You’ll have a perfect chicken pot pie on your hands if you work quickly!
This recipe is perfect for a cool fall evening or cold winter night when you just want a bit of comfort and warmth in your belly.
This Paleo Chicken Pot Pie recipe is egg-free, grain-free andamazing!
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Rating: 4.24
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Ingredients
- For the crust:
- 1.5 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp salt
- 1/2 tsp gluten-free baking powder
- 2/3 cup organic palm shortening
- 6 TBSP cold water
- For the filling:
- 1 lb boneless, skinless chicken breasts cut into small cubes
- 2 carrots chopped
- 1 cup broccoli chopped
- 1/3 cup butter or coconut oil
- 1/3 cup chopped onion
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch paprika
- 1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
- 1/3 cup almond milk or other preferred milk
Ingredients
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Votes: 120 Rate this recipe! Add to Meal Plan: This recipe has been added to your Meal Plan |
Instructions
For the crust:
Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
Cut in the palm shortening until the mixture resembles course sand.
Stir in the cold water.
Place in refrigerator while you prepare the filling.
For the filling:
Preheat oven to 375 degrees.
In a saucepan, combine the chicken, carrots and broccoli.
Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
In another saucepan over medium heat, cook onions in butter until tender.
Stir in tapioca flour, salt, pepper and paprika.
Slowly stir in chicken broth and almond milk.
Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
Stir together the chicken mixture and butter mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
Cool for about 10 minutes before serving.
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