Paleo Chicken Pot Pie
Try this Paleo Chicken Pot Pie recipe, or contribute your own.
Try this Paleo Chicken Pot Pie recipe, or contribute your own.
- 1 tsp salt
- 1/2 cup tapioca flour
- 1/3 cup chopped onion
- 1/2 tsp salt
- 1/4 cup tapioca flour
- 1/4 tsp black pepper
- for the crust:
- for the filling:
- 2 carrots (chopped)
- pinch paprika
- 1.5 cups blanched almond flour
- 1/2 tsp gluten-free baking powder
- 2/3 cup organic palm shortening
- 6 tbsp cold water
- 1 lb boneless skinless chicken breasts (cut into small cubes)
- 1 cup broccoli (chopped)
- 1/3 cup butter ((you may be able to sub coconut oil but i
- 1 3/4 cups chicken broth ((this is the kind i use but if you even better!))
- 1/3 cup almond milk (or other preferred milk)
- Carbohydrate 31.8099847784796 g
- Cholesterol 43.8472624333333 mg
- Fat 16.1504389535631 g
- Fiber 3.56575877349799 g
- Protein 24.205801038916 g
- Saturated Fat 1.42379080350316 g
- Serving Size 1 1 -8 people (158g)
- Sodium 89.5069289720219 mg
- Sugar 28.2442260049816 g
- Trans Fat 0.971819692390994 g
- Calories 362 calories
Step-by-step
- For the crust: Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
- Cut in the palm shortening until the mixture resembles coarse sand.
- Stir in the cold water.
- Place in refrigerator while you prepare the filling.
- For the filling: Preheat oven to 375 degrees.
- In a saucepan, combine the chicken, carrots and broccoli.
- Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
- In another saucepan over medium heat, cook onions in butter until tender.
- Stir in tapioca flour, salt, pepper and paprika.
- Slowly stir in chicken broth and almond milk.
- Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
- Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
- Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
- Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
- Stir together the chicken mixture and butter mixture, then pour into crust.
- Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
- Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
- Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
- Cool for about 10 minutes before serving.
Paleo Chicken Pot Pie: A Weeknight Winner
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, finding time to cook a healthy and satisfying meal can feel impossible. But what if I told you there's a recipe that's both delicious and nutritious, and can be whipped up even on the busiest of weeknights? Enter the Paleo Chicken Pot Pie – my go-to comfort food that's both satisfying and guilt-free.
Forget the heavy, processed ingredients of traditional pot pies. This recipe is a celebration of wholesome, natural ingredients. The flaky almond flour crust is a delightful departure from traditional pastry, offering a delightful nutty flavor and a satisfying crunch. The tender chicken, vibrant carrots, and crisp broccoli are all nestled in a creamy, subtly seasoned sauce. It's the perfect blend of textures and flavors that will leave your family wanting more.
I’ve always been a fan of pot pies. The warm, comforting feeling of a hearty pie on a cold night is unbeatable. But traditional pot pies often pack a hefty amount of refined carbohydrates and unhealthy fats. That's why I set out to create a healthier version that doesn't compromise on taste. This Paleo Chicken Pot Pie is my answer to that challenge. It's a dish I can feel good about serving my family, knowing it’s packed with protein, healthy fats, and essential nutrients.
Why this recipe is a lifesaver for busy moms:
- Fast prep time: The recipe is designed for efficiency, minimizing chopping and prep work.
- One-pan wonder (mostly): The filling cooks in one pan, reducing cleanup time.
- Make-ahead friendly: The crust can be prepared in advance, making weeknight assembly a breeze.
- Leftovers are a dream: This pot pie reheats beautifully, providing a quick lunch or dinner the following day.
- Customizable: Feel free to swap vegetables based on your family's preferences or what's in season.
This isn't just a meal; it's a moment of calm amidst the chaos. The aroma filling the kitchen as it bakes is incredibly comforting, promising a delicious and nourishing meal for everyone to enjoy. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. In fact, it can be surprisingly simple and incredibly rewarding.
Beyond the Busy Weeknight:
This Paleo Chicken Pot Pie is more than just a weeknight staple; it's a versatile recipe that shines in various situations. Pack individual servings for a healthy lunch to take to work, or make a larger batch for a family gathering. Its adaptable nature makes it perfect for potlucks, picnics, or any occasion where you need a crowd-pleasing dish that is both delicious and healthy.
I truly believe that even the busiest among us can find time for nourishing, home-cooked meals. This Paleo Chicken Pot Pie is a prime example of a recipe that delivers on both flavor and convenience. So, the next time you're short on time but craving something comforting and healthy, look no further. This pot pie is your answer, a delicious testament to the fact that good food and a busy life can absolutely coexist.
Give this recipe a try and let me know what you think in the comments below!
