Paleo Chicken Pot Pie Recipe

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.

I love to step outside when it is stewing on the stove. I take a few deep breaths of the cold chilly air. Clear my head and my palette with the crisp creation. Then step back inside to experience what Beau will smell when he walks inside.

It is magical. Like walking into another land. Where the scenery is warmth and safety, 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

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.

paleo_chicken_pot_pie_recipe_dough

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.

paleo_chicken_pot_pie_recipe_flat_dough

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.

paleo-chicken-pot-pie-stew

 

paleo_chicken_pot_pie_recipe_covered_dough

Make two slits in the dough and brush it with an egg.

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Bake. It will come out all bubbly and filled with love. Sprinkle with fresh sage. And let the warm in!

paleo_chicken_pot_pie_recipe_overhead_cooked

paleo_chicken_pot_pie_recipe_spoonfull

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.

paleo_chicken_pot_pie_recipe_oursavorylife

Yields 6-8

Paleo Chicken Pot Pie Recipe

30 minsPrep Time

45 minsCook Time

1 hr, 15 sTotal Time

Save Recipe

Ingredients

  • 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
  • 2 1/2 Cups Low-sodium Chicken Broth
  • 1/4 teaspoon Italian herbs
  • 1/2 tsp dried sage
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup Heavy Whipping Cream 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 Tbl Cool Water
  • 1 egg, scrambled

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 and then sprinkle the arrowroot over the top and stir it until it’s all combined with the turkey and vegetables. 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.
  5. Pour in the chicken broth and stir it around and let it cook and thicken. About 10-15 minutes. But make sure it is not too thick because it will still cook in the oven. (Note - if you want to serve this as a stew - without the crust, then at this point you want it to simmer on the stove for about 20 minutes to soften the veggies. Then follow the remaining directions.)
  6. Once it starts to thicken add the cream, then stir the mixture and let it bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth. Mix in frozen peas. Turn off the heat.
  7. Pour the filling into a 2-quart baking dish (or individual ramekins).
  8. CRUST:
  9. In a food processor, mix the dry ingredients together.
  10. Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistency of peas.
  11. Slowly add the water and pulse until it forms a dough-like texture.
  12. Remove from food processor, roll into a ball and wrap in cling wrap.
  13. Put the dough into the refrigerator for 30 minutes.
  14. Dust a pastry board with almond meal.
  15. 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.
  16. 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.
  17. 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.
  18. Bake for 30-45 minutes, until the crust is deep golden brown and the filling is bubbly.
6.8
http://oursavorylife.com/paleo-chicken-pot-pie-recipe/

 

  • Becky - I got ramekins for Christmas. Last year. And I haven’t used them. But I think this is the perfect christening meal!ReplyCancel

  • Relizabeth - Hi there,
    I first want to say thank you for such wonderful work in creating your blog!

    I was wondering if you have tried these little known gluten free and paleo products: Miss Paleo Mixes. They have some more information on the website: http://www.misspaleomixes.com

    If you’d like to try a sample to review on your blog, we’d be happy to send it! Feel free to email or contact me through my blog (www.relizabethpaleorunner.blogspot.com) if you decide this is something that interests you.

    Thank you!
    -RachelReplyCancel

  • Rosalind Tyner - I am going to try this. ReplyCancel

  • Abby - This recipe looks delicious! Do you think I could substitute coconut cream for heavy whipping cream? My husband and I are lactose intolerant. Thank you!ReplyCancel

    • Bri McKoy - Hi Abby! Thanks so much :) I have not tried it with coconut cream but I believe it will work. If you try it please let us know how it turned out. Thanks!ReplyCancel

      • Abby - I followed this recipe last night and successfully substituted coconut cream (from a can of full fat coconut milk) for heavy whipping cream. The pot pie filling was absolutely delicious, although the crust was too salty. Thank you!ReplyCancel

  • Lynn Berry - heavy cream and peas are not a paleo food if your doing paleo diet you cant eat those so this is not a paleo pot pieReplyCancel

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