Paleo Chicken Pot Pie

This paleo chicken pot pie can be made with leftover rotisserie chicken, Thanksgiving turkey, or fresh chicken. If you are using fresh chicken just make sure to cook it beforehand.  You can grill it, bake it, pan fry it or any other cooking method you can think of. I happened to make it with leftover Thanksgiving turkey.

Thanksgiving dinner was a total success. This year most of my relatives have gone Paleo and the rest seem to be “Paleo-curious”, so except for the cheese over sliced apples appetizer that I am addicted to, our dinner was 100% Paleo. We had the turkey with the sweet potato stuffing I posted last week, cranberry sauce, asparagus casserole, persimmon pudding, pumpkin spice cookies, pumpkin cranberry bread, cheese and apples and I even made a cashew “cheese” spread.

I have so many things to be thankful for this year. Besides the usual stuff: family, health, food, shelter, friends; this year I am also thankful for my new nephew, the birth of my two youngest babies ( 10 month Lucia and 7 month Edible Harmony), and the over  13,500 new friends that I have found through my new blogging journey. If you are reading this, I thank you for following my blog, sharing my recipes, subscribing to my e-mails, shopping through our affiliate programs, reviewing the recipes and engaging on Edible Harmony’s Facebook page. You make my blogging efforts  worth it!

Ingredients for the crust:

2 cups of almond flour
¾ cups of coconut flour
¼ cup + 1 tbsp of melted coconut oil or grass-fed butter
3 eggs
1 tsp of garlic powder
1-2 tbsp of full fat coconut milk
salt to taste

For the filling:
1 ½ cups of shredded or diced cooked chicken or turkey
1 tbsp of coconut oil or grass-fed butter
½ medium onion, chopped
3 celery stalks sliced
2 diced carrots
1 cup of sliced mushrooms
1 ½ cups of chicken or turkey broth
2 tsp of arrowroot powder
1 tbsp of coconut flour
1 tsp of dry thyme
2 tsp of dry parsley or 1 tbsp of fresh
½ tsp of celery seed powder
salt and pepper to taste

Preparation:

• Preheat oven to 350 F
• In a large bowl combine all the ingredients for the crust, massage and knead with your hands until a paste is formed, start using only one tbsp of coconut milk, if the dough is pliable do not add the second one.
• Take one third of the dough, roll it into a ball, set it on top a piece of parchment paper, add another piece of parchment paper on top and flatten with your hands or a rolling-pin until you  form a circle about the size of the top of the pie and 1/8 of an inch thick
• Line the inside of a greased 8 inch pie crust mold with the rest of the dough and bake for  10 minutes.
• In a medium sauce pan, sauté the onion with the olive oil until the onions are tender, add the vegetables and 1 cup of broth, cover and cook for 3-5 minutes over medium heat.
• Mix the rest of the broth with the arrowroot powder and add to the pot along with the rest of the ingredients
• Continue to cook until the broth thickens
• Put the filling on top of the crust
• Put the crust top over it, remove the excess dough from the sides and poke a hole with your finger at the center of the pie
• Bake at 350 for about 40 minutes or until the top is golden brown
• Let cool for 15 minutes and serve

 

Paleo Chicken Pot Pie

Author: Edible Harmony

Prep time: 20 mins

Cook time: 55 mins

Total time: 1 hour 15 mins

Serves: 6

Ingredients

• Ingredients For The Crust:
• 2 cups of almond flour
• ¾ cups of coconut flour
• ¼ cup + 1 tbsp of melted coconut oil or grass-fed butter
• 3 eggs
• 1 tsp of garlic powder
• 1-2 tbsp of full fat coconut milk
• salt to taste
• Ingredients For The Filling:
• 1 ½ cups of shredded or diced cooked chicken or turkey
• 1 tbsp of coconut oil or grass-fed butter
• ½ medium onion, chopped
• 3 celery stalks sliced
• 2 diced carrots
• 1 cup of sliced mushrooms
• 1 ½ cups of chicken or turkey broth
• 2 tsp of arrowroot powder
• 1 tbsp of coconut flour
• 1 tsp of dry thyme
• 2 tsp of dry parsley or 1 tbsp of fresh
• ½ tsp of celery seed powder
• salt and pepper to taste

Instructions

1. • Preheat oven to 350 F
2. • In a large bowl combine all the ingredients for the crust, massage and knead with your hands until a paste is formed, start using only one tbsp of coconut milk, if the dough is pliable do not add the second one.
3. • Take one third of the dough, roll it into a ball, set it on top a piece of parchment paper, add another piece of parchment paper on top and flatten with your hands or a rolling pin until you form a circle about the size of the top of the pie and 1/8 of an inch thick
4. • Line the inside of a greased 9 inch pie crust mold with the rest of the dough and bake for 10 minutes.
5. • In a medium sauce pan, sauté the onion with the olive oil until the onions are tender, add the vegetables and 1 cup of broth, cover and cook for 3-5 minutes over medium heat.
6. • Mix the rest of the broth with the arrowroot powder and add to the pot along with the rest of the ingredients
7. • Continue to cook until the broth thickens
8. • Put the filling on top of the crust
9. • Put the crust top over it, remove the excess dough from the sides and poke a hole with your finger at the center of the pie
10. • Bake at 350 for about 40 minutes or until the top is golden brown
11. • Let cool for 15 minutes and serve

3.1.09

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