Paleo Chicken Pot Pie
Paleo Chicken Pot Pie. Honestly, I'd never had homemade chicken pot pie. I've had the frozen variety a couple of times (to my mother's horror) and order it in restaurants when I want a warm, cozy, American classic. I know I'm preaching to the choir when I say that the crust is the best part of a chicken pot pie. With my incredibly high standards for a flaky, savory, take you back to childhood crust, I started my paleo conversion. The experiments were a success. This recipe is DEAD ON. I adore Ina Garten and used her pot pie recipe as a rough go by. Like the classic recipe, hers calls for green peas. The paleo friendliness of green peas is arguable. I left them in because to me, it's not pot pie without green peas. Feel free to substitute with broccoli if you want another option. In addition to these little pies being simple and delicious, they also make for surprisingly easy cleanup. The baked-on bits that unavoidably spill over wash off with ease – another testament to why cooking with almond meal is a great idea. The instructions may look long, but it's a simple process. Don't be intimidated and jump in. Be sure you let the pot pies cool after baking; just like their non-paleo cousins, these little guys come out boiling lava hot.
Paleo Chicken Pot Pie. Honestly, I'd never had homemade chicken pot pie. I've had the frozen variety a couple of times (to my mother's horror) and order it in restaurants when I want a warm, cozy, American classic. I know I'm preaching to the choir when I say that the crust is the best part of a chicken pot pie. With my incredibly high standards for a flaky, savory, take you back to childhood crust, I started my paleo conversion. The experiments were a success. This recipe is DEAD ON. I adore Ina Garten and used her pot pie recipe as a rough go by. Like the classic recipe, hers calls for green peas. The paleo friendliness of green peas is arguable. I left them in because to me, it's not pot pie without green peas. Feel free to substitute with broccoli if you want another option. In addition to these little pies being simple and delicious, they also make for surprisingly easy cleanup. The baked-on bits that unavoidably spill over wash off with ease – another testament to why cooking with almond meal is a great idea. The instructions may look long, but it's a simple process. Don't be intimidated and jump in. Be sure you let the pot pies cool after baking; just like their non-paleo cousins, these little guys come out boiling lava hot.
- 1 tsp black pepper
- 1/4 cup coconut milk (full fat)
- 1 tsp baking powder
- crust:
- ingredients:
- paleo chicken pot pie
- adapted from ina garten’s chicken pot pie.
- approximate nutrition facts:
- serving size: 1 personal pot pie
- makes 8 personal pot pies
- 670 calories; 50 g fat 38 g protein 7 g sugar
- 3 cups almond meal
- 1.5 tsp kosher salt
- 1/2 cup coconut oil (room temperature)
- 1 tbl cool water
- pie:
- 2 chicken breast halves roasted and cubed (about 1 lb raw)
- 2 cups yellow onions chopped
- 2 cups frozen green peas
- 2 cups frozen carrots
- 3/4 cup almond meal
- 4 cups low sodium chicken stock
- 3 tbl extra virgin olive oil (evoo)
- 1 egg (for egg wash)
- Carbohydrate 162.612048390657 g
- Cholesterol 3.26666666003912 mg
- Fat 220.26005681404 g
- Fiber 72.1764992351778 g
- Protein 103.725616725088 g
- Saturated Fat 19.7513808436615 g
- Serving Size 1 1 Recipe (1202g)
- Sodium 2562.68539982854 mg
- Sugar 90.4355491554796 g
- Trans Fat 11.772315008147 g
- Calories 2877 calories
Step-by-step
- ROASTED CHICKEN: Preheat oven to 350 F. Wash chicken breast and pat dry. Line a baking sheet with aluminum foil. Drizzle and rub 1 Tbl EVOO on the chicken breast. Sprinkle with a generous amount of kosher salt and cracked black pepper. Bake at 350 F for 35 minutes. Remove from oven when finished and let cool. Cut into about ½ cubes when cool enough to handle.
- CRUST: In a food processor, mix the dry ingredients together (almond meal, salt, and baking powder). Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistency of peas. Slowly add the water and pulse until it forms a dough-like texture. Remove from food processor, roll into a ball, and wrap in cling wrap. Put the dough into the refrigerator for 30 minutes. [Now is a good time to start on the pie fillings]
- Dust a pastry board (or cutting board) with almond meal. Place the ball of dough on the dry almond meal and cut into 8 even sections. (Roll into one large piece if you’re making one large pie.) Using your hands first and then a rolling pen for even thickness, press and roll each of the 8 pieces into a circle. Keep dusting the top and bottom of dough with dry almond meal so that it doesn’t stick. Use the ramekin or dish you are baking in to cut the right-size circle in the dough.
- PIE: Heat the EVOO in the bottom of a large pot. Add the yellow onions and cook on medium/high until they’re brown. Slowly add the almond meal and reduce the heat. Slowly add the chicken stock and stir. Add the coconut milk, 1 tsp salt, and black pepper. Add the peas, carrots, and chicken. Spoon an even amount into each of the 8 ramekins (or other oven-friendly bowls). Place the crust on top of the filling. Scramble one egg and paint the crust of each pie generously. Sprinkle with kosher salt and cut 3-4 slits in the top. Bake at 375 for one hour. Let cool, then ENJOY!
Paleo Chicken Pot Pie: A Busy Woman's Guide to Comfort Food
As a working woman, time is my most precious commodity. Between meetings, deadlines, and trying to maintain a semblance of a social life, finding time to cook a healthy and satisfying meal often feels impossible. But let me tell you, this Paleo Chicken Pot Pie recipe has become a lifesaver. It's not only delicious – a truly comforting classic reimagined – but it's also surprisingly efficient to make, fitting perfectly into my busy schedule. Forget those frozen, disappointing versions; this recipe delivers on flavor and texture, leaving you feeling satisfied and energized, not sluggish and regretful.
The beauty of this recipe lies in its simplicity. It leverages readily available ingredients and avoids complicated techniques, making it perfect for a weeknight dinner. The crust, oh the crust! This is where this recipe shines. Forget the heavy, buttery, store-bought crust. This paleo version, made with almond meal and coconut oil, offers a delightful, flaky texture that's both satisfying and guilt-free. It perfectly complements the savory chicken filling, creating a harmonious blend of flavors that's utterly irresistible. I often double the recipe and freeze half for another busy weeknight, saving me even more time.
One of my favorite things about this recipe is its versatility. Feel free to experiment with the vegetables. While the original recipe includes green peas and carrots (a classic combination), you can easily substitute other paleo-friendly vegetables, such as broccoli, cauliflower, or mushrooms. This allows you to tailor the recipe to your preferences and what's in season. The heartiness of this dish means I'm full and focused throughout the afternoon, unlike those quick, carb-laden lunches that leave me feeling sluggish and craving more.
Another significant advantage is the ease of cleanup. Unlike some recipes that leave you with mountains of dirty dishes, this one is remarkably easy to clean up. The ingredients are minimal, and the baking dish (I use ramekins for individual portions) is easily cleaned. This aspect is crucial for me; a quick cleanup means more time to relax or pursue other activities after a long day at the office. The time saved in cleanup makes it even more efficient and worthwhile.
I know what you might be thinking – "an hour prep time? That's still a lot!" But trust me, the prep work is easily broken down and manageable. You can roast the chicken ahead of time and even make the crust the night before. This means on the actual cooking day, you simply assemble and bake. The payoff is well worth the effort. When I savor each bite of this warm, comforting pie, it's a moment of pure indulgence amidst a busy week. It's a delicious reminder that even amidst a demanding schedule, prioritizing healthy and delicious food is possible – and incredibly rewarding. So, give this recipe a try. It's a perfect blend of convenience, health, and deliciousness – three things any busy woman can appreciate.
The recipe’s success isn't just about taste; it's about efficiency and the satisfaction of knowing you’ve nourished yourself with wholesome ingredients after a long day. It is the perfect balance between quick cooking, and delicious taste. It’s the perfect recipe to help you wind down after a demanding day, and to enjoy with the people you love. The delicious smells emanating from the oven will create a comforting atmosphere for you and your family to gather around.
