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.

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Paleo Chicken Pot Pie Save
Paleo Chicken Pot Pie
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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.

  • Preparing Time: 1 hour
  • Total Time: 2 hours
  • Served Person: 1
contains white meat contains gluten red meat free shellfish free contains eggs dairy free
main dish

Step-by-step

  • 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 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 ½â€ cubes when cool enough to handle.
  • 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 consistence 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.
  • 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.
  • 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!

Should a heavy, savory pastry parcel sit beside a sharp, acidic counterweight, or do you double down on roasted roots? When you build a rich filling thickened with almond meal and bound with chicken stock, the dish demands something crisp and bright to cut through the density. A tart green apple slaw dressed simply in lemon juice and olive oil provides the exact contrast needed against the baked fats of the almond flour crust. Because this recipe yields eight individual ramekins rather than one massive casserole, oven spacing matters significantly. If your oven has hot spots, rotate the baking sheet halfway through the sixty-minute bake time at 375 degrees Fahrenheit to ensure the crust browns evenly without burning the edges. Chilling the dough for thirty minutes before rolling is non-negotiable; skipping this step transforms the high-fat almond meal into a crumbly, unmanageable paste that refuses to transfer cleanly to your baking dishes. For those working without a food processor, a pastry blender and a sturdy metal fork will cut the coconut oil into the dry ingredients just as effectively, provided the oil remains at room temperature. Once out of the oven, give the ramekins a full fifteen minutes to rest so the internal broth stabilizes from a rolling boil into a spoonable gravy.

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