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.

30 minutes

10 minutes

Difficulty

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.

by A Slice of Ky

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View other recipes by A Slice of Ky

Serves: 2-4

Ingredients

0.5 cup 0.5 cup 0.5 cup Butter, Salted, melted (crust)
1 cup 1 cup 1 cup Carrots, chopped (filling)
0.5 cup 0.5 cup 0.5 cup Celery, chopped (filling)
0.333 cup 0.333 cup 0.333 cup Onion, chopped (filling)
0.25 cup 0.25 cup 0.25 cup Tapioca Starch, (filling)
1.5 cups 1.5 cups 1.5 cups Chicken Broth (Organic, Free Range, Low Sodium), (filling)
0.5 cup 0.5 cup 0.5 cup Coconut Milk, (filling)
1 cup 1 cup 1 cup Peas, Green, frozen (filling)
2 cups 2 cups 2 cups Chicken Breast, cooked, cubed or shredded (filling)
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, (filling)
0.25 tsp 0.25 tsp 0.25 tsp Black Pepper, (filling)
0.5 tsp 0.5 tsp 0.5 tsp Thyme, dried, (filling)
2 whole 2 whole 2 whole Eggs, (crust)
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw, (crust)
0.75 cup 0.75 cup 0.75 cup Coconut Flour, (crust)

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

Preheat your oven to 400 degrees
Melt the butter for the filling in a saute pan over medium heat
Place the carrots, celery, and onion into the pan and saute for 10 minutes
Sprinkle the tapioca flour into the pan and mix well
Pour in the chicken stock and coconut oil and mix well
Add in the peas, chicken, salt, pepper and thyme and reduce the heat to simmer for 10 minutes
Let the filling rest for about 5 minutes and then pour it into a 9" pie dish
Meanwhile, combine the melted butter, eggs, and honey for the crust
Add in the coconut flour and mix well until combined
Pat the dough together with your hands to form a ball and place it between 2 pieces of parchment paper
Flatten the dough with your hands or a rolling pin into a circle about 1/4 of an inch thick
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
Very carefully peel back the parchment and remove any access crust that is hanging over the edges
Place the pie onto a baking sheet (to prevent spills) and bake for 10 minutes or until golden brown
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.