Paleo Chicken Pot Pie

This pot pie recipe is grain-free and dairy-free, but you’d never be able to tell. The chicken and vegetable filling is rich and creamy, and the crust is buttery with a hint of sweetness.

Serves: 2-4

Serves: 2-4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 400 degrees
  2. Melt the butter for the filling in a saute pan over medium heat
  3. Place the carrots, celery, and onion into the pan and saute for 10 minutes
  4. Sprinkle the tapioca flour into the pan and mix well
  5. Pour in the chicken stock and coconut oil and mix well
  6. Add in the peas, chicken, salt, pepper and thyme and reduce the heat to simmer for 10 minutes
  7. Let the filling rest for about 5 minutes and then pour it into a 9" pie dish
  8. Meanwhile, combine the melted butter, eggs, and honey for the crust
  9. Add in the coconut flour and mix well until combined
  10. Pat the dough together with your hands to form a ball and place it between 2 pieces of parchment paper
  11. Flatten the dough with your hands or a rolling pin into a circle about 1/4 of an inch thick
  12. Remove the top piece of parchment and using the bottom piece of parchment, carefully turn it upside down and place it onto the pie dish over top of the filling
  13. Very carefully peel back the parchment and remove any access crust that is hanging over the edges
  14. Place the pie onto a baking sheet (to prevent spills) and bake for 10 minutes or until golden brown
  15. Serve and enjoy!

Notes

This recipe makes 1 crust for the top of the pot pie. If you desire a crust on the bottom, simply double the crust ingredients and separate into two crusts.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:909
    Fat:72 g
    Carbohydrates:49 g
    Protein:16 g
    Calculated for total recipe.

Used in this recipe

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RECIPE REVIEWS

  1. Microkitty
    March 24, 2016

    This crust whipped up so easy and was light and made me wish I’d made a bottom crust. 🙂

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