Paleo chicken pot pie

Paleo chicken pot pie

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Crust ingredients (You can use canned biscuits if you don’t want to use these crust ingredients)

Pot pie ingredients

  • 1 1/2 Tablespoons butter (I use clarified butter)
  • 1 large yellow onion, finely chopped
  • 1 pound russet potatoes, divided (1/2 lb peeled and cut into 1/2″ dice, 1/2 lb peeled and roughly chopped) **Sometimes I use sweet potatoes
  • 1 cup chicken broth
  • 1/3 cup full fat coconut milk (from a can)
  • 3 small or 2 medium carrots, peeled and cut into 1/2″ dice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless cooked chicken meat (or turkey), cubed
  • 2/3 cup frozen English peas
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary

For the crust:

  1. In the bowl of a food processor, combine almond flour, tapioca flour, paprika, salt, baking powder and white pepper. Pulse a couple of times to get rid of any lumps.
  2. Using a cheese grater, grate cold butter into flour and spice mixture.
  3. Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don’t over-mix.
  4. Add cold water and use a spatula to mix in until incorporated.
  5. Transfer dough to a bowl or piece of parchment paper (or wax paper). Place in freezer for 1/2 hour.
  6. Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and rolls out to desired size or just your fingers to push into shape you want. I used a single baking dish to cook my pot pie so tried to shape my dough to cover it. You will want to do the same or shape the dough to cover individual dishes, however you plan on baking the pot pie(s).Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.

For the pot pie:

  1. Finely chop onion.
  2. Peel potatoes, dice 1/2 lb into 1/2″ cubes. Roughly chop the other 1/2 lb. TIP: Soak your potatoes in cold water until ready to use. Make sure to drain thoroughly before using!
  3. Peel carrots and cut into 1/2″ dice.
  4. Finely chop thyme and rosemary and measure 1 tsp thyme and 1/2 tsp rosemary – combine and set aside.
  5. Preheat oven to 350F. Heat a large skillet (12″) over medium heat until hot. Add butter and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally.
  6. Add 1/2 lb of roughly chopped potatoes (thoroughly drained!) and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.
  7. Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. It’s OK to get a little broth and/or onion in there so don’t stress about it.
  8. Add the coconut milk to the potatoes in the blender and process until smooth and creamy.
  9. Transfer to a measuring cup or bowl and set aside.
  10. Add carrots and remaining potatoes (cut into 1/2″ dice) to remaining broth in skillet along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes till vegetables are just starting to soften.
  11. Add cubed chicken, frozen peas and chopped thyme and rosemary. Cook 1 to 2 minutes to heat through.
  12. Slowly stir in creamy potato and coconut milk mixture. Remove from heat and get your baking dishes ready
  13. Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie. Scrape the edges a little so that there isn’t too much overhang, remove the excess dough from the baking sheet and discard.Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking. Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over. If you are using individual baking crocks, you may need to decrease the time. Allow to rest for 10 minutes then serve.

This recipe courtesy of

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