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I LOVE comfort food! I also love pot pie. It’s such a treat especially with the cold weather among us. My Paleo Chicken Pot Pie recipe is simple to create and oh-so satisfying. Prep time for this dish is only 30 minutes which makes this simple, hardy meal a breeze. The crisp, flaky crust, and warm wholesome center, makes this pure comfort food in a pan. I cannot wait for you to try!
Figuring out the ‘classic’ crust you’ll find in an average pot pie was tricky. I wanted crunch, flakiness, and most of all something sturdy that wouldn’t fall apart when you cut out a slice of a heavy pot pie. This crust delivers! The crust is sturdy without sacrificing the crisp texture and “buttery flavor.
This Paleo Chicken Pot Pie is the perfect meal to make with leftover chicken. We usually find amazing deals on chicken legs and we’ll use the leftovers to shred into this pie. However, you can cook and dice approximately two chicken breasts for the filling as well.
Cooking Tips
- Depending on where you shop, the peas and carrots may be sold in the same bag in the frozen isle. This is where I am often able to find diced carrots, which is the perfect size for the pot pie. Otherwise, a bag of frozen peas and freshly, diced carrots work well too.
- I stated it in the instructions, however I cannot stress enough how important using the parchment paper and dusting with arrowroot powder is when rolling out the dough. It will make all the difference in transferring the dough to the pie pan.
- When making the dough, if the batter is sticky, simply place the dough into the fridge for 10-15 minutes before rolling it out.
- Don’t have a pie pan? When I first started making this recipe I didn’t either. You can use a cake pan instead!
My best tip for saving money is cooking large portions of meat and using the leftovers for new dishes. For this pot pie, you can simply shred a left over whole chicken, or even leftover chicken cuts. When you utilize meat leftovers for an entirely new dish it helps your meat go SO much farther. This will help your budget extend further, as I'm sure you know, every little bit helps.
Thanks For Stopping By!
If you are on the lookout for more fun ways to utilize this pie crust recipe you can check out my Breakfast Quiche!
As always, I’d love to hear how you enjoyed this Paleo Chicken Pot Pie recipe, so don’t forget to come back and let me know your thoughts! What is your fave comfort food?
Paleo Chicken Pot Pie
My Paleo Chicken Pot Pie is simple to create and oh-so satisfying. This classic comfort food is a crowd pleasing treat!Ingredients
Crust
- 1.5 cups almond flour
- 1.5 cups arrowroot powder
- 1 large egg
- 1/4 cup refined coconut oil at room temperature
- 1/4 cup water cold
- 2 tbsp apple cider vinegar
- 1/8 tsp salt
- 1/8 tsp black pepper
Filling
- 1.5 cups chicken cut up in small pieces
- 1 cup frozen peas
- 1 cup frozen carrots fresh is fine too
- 3/4 cup onions diced
Cream Base
- 3/4 cup chicken broth
- 1/4 cup almond milk
- 2 T arrowroot powder
- 3 cloves garlic crushed
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
Crust
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients and stir with an electric mixer intermittently.
- Divide dough evenly into two balls.
- To prevent sticking, lay out a sheet of parchment paper and dust with arrowroot powder.
- Place half the dough onto the parchment paper and dust with a little more arrowroot powder.
- Roll out the dough in one large circle.
- Place the dough onto a greased pie dish, using the parchment paper as a guide to flip the dough into the dish.
- Place dough into oven for 15 minutes.
Filling
- In a large bowl, combine all the ingredients for the filling. Stir.
Cream Base
- Pour all ingredients into a small pot.
- Whisk ingredients together on high heat, whisking constantly.
- After about 2-3 minutes the mixture will thicken.
- Fold cream into pie filling.
- Pour the filling onto the heated crust.
- Roll out the second half of the dough and carefully place it over the crust and pie filling. Pinch the ends together and cut an "x" in the center.
- Place the pot pie in the oven for 45 minutes.
- Allow the pie to rest for about 10 minutes before cutting through.
- Enjoy!
Notes
When making the dough, if the batter is sticky place the dough in the fridge for about 10 minutes before rolling it out. 5/5 -
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