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Amy

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

Crust
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients and stir with an electric mixer intermittently.
  3. Divide dough evenly into two balls.
  4. To prevent sticking, lay out a sheet of parchment paper and dust with arrowroot powder.
  5. Place half the dough onto the parchment paper and dust with a little more arrowroot powder.
  6. Roll out the dough in one large circle.
  7. Place the dough onto a greased pie dish, using the parchment paper as a guide to flip the dough into the dish.
  8. Place dough into oven for 15 minutes.
Filling
  1. In a large bowl, combine all the ingredients for the filling. Stir.
Cream Base
  1. Pour all ingredients into a small pot.
  2. Whisk ingredients together on high heat, whisking constantly.
  3. After about 2-3 minutes the mixture will thicken.
  4. Fold cream into pie filling.
  5. Pour the filling onto the heated crust.
  6. 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.
  7. Place the pot pie in the oven for 45 minutes.
  8. Allow the pie to rest for about 10 minutes before cutting through.
  9. 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.