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.