Paleo Chicken Pot Pie
A comfort meal classic, made healthy and allergy friendly! These completely paleo, AIP, and dairy free version of chicken pot pie is so delicious, you won't miss the gluten filled and artificially flavored version.
Servings 4 servings
Ingredients
Filling
- 2 tablespoon oil of choice, for cooking
- 1 large or 2 smaller heads of broccoli finely chopped
- 4-6 carrots diced
- 3 stalks of celery diced
- Optional: ½ cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
- 1 lbs. chicken, cooked and shredded I usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
- 1 cup chicken broth
- 1 cup coconut milk
- 1 tablespoon thyme
- 1 tablespoon rosemary
- ½ teaspoon salt
- 2 tablespoon arrowroot starch
Crust
- ¾ cup cassava flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon pumpkin puree
- 3 tablespoon coconut oil not melted
- 1 cup of cold water
Instructions
Filling
- Preheat oven to 400F.
- Heat 2 tablespoon of oil over medium heat in a large pan. Add all the chopped veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
- Add broth, coconut milk, herbs, and salt and reduce to a simmer for another 10 minutes until veggies are cooked through.
- Mix in the chicken and arrowroot starch until everything thickens.
- Pour filling into a 9x9 baking dish
Crust
- Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with ½ a cup, and mix until dough comes together. Add water 1 tablespoon at a time, you may not need all of it.
- Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about ¼ inch thick and large enough to cover the top of your dish.
- Lay the dough over the filling (if it cracks or breaks, that's fine! Just patch it up- it's rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top with a fork.
- Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
*You could make this recipe completely vegan and plant-based by using a can of chickpeas instead of the chicken!