Friday, February 7, 2014

Paleo Chicken Pot Pie- grain free, dairy free, gluten free

paleo chicken pot pie from alwaysinwonder

For several weeks I’ve been craving chicken pot pie. It’s always been a favorite food of mine. I love the richness and heartiness it provides. But when you have a husband who is following a paleo diet, you can’t exactly make the chicken pot pie your mom used to make, or buy a store bought grain free crust. Instead you improvise and come up with your own recipe. One that’s still rich and delicious tasting, and still hearty enough to fill you up on a cold night.

Paleo chicken pot pie

**This recipe is grain free, dairy free, and of course gluten free.


Chicken Pot Pie Filling
4 carrots, peeled and chopped
3 celery stalks, chopped
1/2 white onion, diced
3 cups of chicken broth/stock
2 chicken breasts, cooked and chopped into small pieces
1/2 can of coconut milk (full fat, shake before opening)
1 small head of cauliflower, cut off the florets and chop into small pieces
1 clove of garlic or 1/2 tsp. of garlic powder
1 tsp. of Poultry Seasoning
1 tbsp of arrowroot flour
1 tbsp of avocado oil or olive oil
salt and pepper

1. In a large pot or enameled dutch oven add the oil, carrots, onion, and celery and sauté for a couple of minutes.
2. Add the chicken broth and garlic, and brig to a boil. Cook on medium for 5 minutes.
3. Add the chopped chicken and stir it in.
4. Add the coconut milk and stir it in. Allow it to come back to a simmer/bubbling before whisking in the arrowroot flour.
5. Add in the poultry seasoning, and some salt and pepper. Stir well before adding the cauliflower.
6. Simmer for 10 minutes on medium low, or until the carrots are soft, and the broth and milk has thickened has thickened. Turn the heat off while you prepare the crust.

1 1/4 cup almond flour
1/4 cup ground golden flax meal
1/2 tsp sea salt
1 tsp. baking powder
2-3 tbsp. melted coconut oil
1-2 tbsp of cold water

1. Preheat the oven to 375 degrees Fahrenheit. Mix together the almond flour, flax meal, sea salt, and baking powder.
2. Pour in 2-3 tbsp. of coconut oil and begin to mix the dough together with a fork. Add the cold water as needed to make the dough smoother and stick together.
3. Separate the dough into small balls, and flatten into round discs.

Pour your chicken pot pie filling into an oven safe baking dish, and place the dough that you’ve flattened into discs on top of the filling. Bake in the oven for 20 minutes or until the top of the crust begins to slightly brown.


Raia said...

Looks amazing!

Nina John said...
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Karri said...

yum!!! have you ever seen the sweet potato paleo pot pie recipe on perry's plate? try it if you haven't. even my kids like it!