Paleo Chicken Pot Pie
Try this Paleo Chicken Pot Pie recipe, or contribute your own.
Try this Paleo Chicken Pot Pie recipe, or contribute your own.
- 1 egg
- 1/2 tsp sea salt
- 1/2 cup tapioca flour
- freshly ground black pepper
- 1 tbsp olive oil
- 1 tsp olive oil
- 1 tsp water
- 1 tsp freshly ground black pepper
- 2 tbsp tapioca flour
- 1-1/2 cups almond flour
- 3 tbsp shortening or lard chilled/frozen
- 1/2 tsp dry sweetener of choice
- 1-1/2 lbs chicken breast tenderloins (i use about 5 tenderlo
- 1 can coconut milk (about 1-3/4 cups)
- 1-2/3 cups chicken broth
- 1 heaping cup chopped carrot
- 1 cup diced potatoes
- 1 cup diced onion (about 1 med/large onion)
- 1/2 heaping cup finely diced celery
- 2/3 upfrozen peas (opt. - not paleo)
- 1/2 cup sliced mushrooms (opt.)
- 2 large cloves garlic minced/grated
- 1-1/2 tsp sea salt
- 1 tbsp butter/ghee (you can use all oil i just prefer the taste of butter)
- pinch of fresh or dried thyme (opt.)
- Carbohydrate 153.885736229007 g
- Cholesterol 21.504 mg
- Fat 43.1700174996426 g
- Fiber 5.3120625322119 g
- Protein 3.93629374995503 g
- Saturated Fat 16.1710524999501 g
- Serving Size 1 1 recipe (351g)
- Sodium 1756.85699999936 mg
- Sugar 148.573673696795 g
- Trans Fat 1.8621274999888 g
- Calories 1017 calories
Step-by-step
- Pulse all crust ingredients together in food processor until dough ball forms. Flatten into disk and wrap in saran wrap. Refrigerate while preparing filling.
- Toss chicken breast tenderloins in olive oil, salt, and pepper. Bake in preheated oven, covered, for 20 mins and uncovered for another 10 mins until internal temp reaches 165. Once cool enough to handle, dice cooked chicken into bite-sized chunks & set aside.
- Reduce oven heat to 350.
- Bring a small to medium saucepan of water to a boil. Boil chopped carrots for 7-8 mins & remove with slotted spoon, then, boil diced potatoes for 6-7 mins & remove. Set parboiled veggies aside.
- Heat butter/ghee & oil in a large skillet or dutch oven over med heat and sauté onion & celery until translucent - about 5 mins. Add tapioca and mix until softened veggies are evenly coated in flour.
- Add coconut milk & chicken broth and bring to a boil, stirring frequently, for 6 mins until reduced & thickened.
- Add cooked & diced chicken, frozen peas, sliced mushrooms, parboiled carrots & potatoes, fresh garlic, salt & pepper. Mix & immediately remove from heat, then, pour into greased pie plate(s).
- Roll out chilled pie crust disk between two sheets of parchment/wax paper. Once you've cut your dough to fit your pie plate, use a sharp knife to create ventilation slits/a pretty design. (I prefer the classic flower-look.)
- Slide a thin cutting board or piece of cardboard underneath the cut pie crust and quickly (but carefully) flip the crust onto your pie. You can also very quickly slide the crust off your board and onto your pie. Remember, any breaks or cracks can be pinched and patched back together.
- Place pot pies on a sheet tray and bake at 350 for first 15 mins, then, increase heat to 425 for remaining 20-25 mins until bubbly & golden brown.
- Let cool for 5-10 mins before serving.
My Paleo Chicken Pot Pie Adventure: A Busy Mom's Kitchen Triumph
Life as a working mom is a whirlwind. Between early mornings, school runs, demanding meetings, and the never-ending to-do list, finding time to cook healthy, satisfying meals feels almost impossible. But let me tell you, a good meal is not just fuel for the body; it's a source of comfort, a little piece of sanity in the chaos. That's why I've become obsessed with finding recipes that are both delicious and quick, allowing me to nourish my family without sacrificing precious time. This Paleo Chicken Pot Pie recipe is one of my latest discoveries, a real game-changer in my busy kitchen.
The beauty of this recipe isn't just in its amazing taste—a comforting blend of savory chicken, tender vegetables, and a perfectly flaky crust—but also in its adaptability. On busy weekdays, I often simplify the process. I use pre-cut vegetables, saving myself valuable chopping time. Other times, when I have a bit more time, I make everything from scratch, enjoying the therapeutic process of preparing the ingredients. The crust, a simple yet ingenious mix of almond and tapioca flour, is incredibly forgiving. Even if it doesn't turn out perfectly, the taste always compensates.
This pot pie is versatile enough to be a weeknight dinner or a weekend treat. It reheats beautifully, making it perfect for packed lunches or quick dinners after a long day. The best part? Knowing that I'm feeding my family a healthy, delicious meal, made with wholesome ingredients. The sense of accomplishment I feel after a successful cooking endeavor is almost as satisfying as the meal itself. It's a small victory in the midst of a busy life, a moment of calm amidst the storm. I often find that creating something from scratch in the kitchen provides a much-needed escape from the pressures of my work. It’s a creative outlet that helps me feel centered and grounded.
And the leftovers? Oh, the leftovers! They’re just as delicious the next day, often even better. I sometimes use them in salads or serve it as a side dish to a simple green salad. It's the perfect way to stretch a meal and get an extra delicious lunch out of it. This is a recipe I’ll be making time and again. It's a testament to the fact that delicious, healthy eating and a busy life don't have to be mutually exclusive.
I've shared this recipe with friends and family, and the response has been overwhelmingly positive. Everyone loves the convenience, the ease of preparation, and, most importantly, the wonderful taste. It’s a recipe that's earned a permanent spot in my recipe book. Give it a try, and I'm confident it will become a new favorite in your kitchen, too. Embrace the simplicity, enjoy the process, and savor every bite of this flavorful Paleo Chicken Pot Pie.
Ingredients Breakdown: A Closer Look
The recipe's simplicity extends to its ingredients. Most of them are pantry staples, making it easy to whip up even on a short notice. The almond flour and tapioca flour provide the perfect base for the crust, creating a wonderfully satisfying texture without the use of refined grains or gluten. The chicken breast, a lean protein source, provides heartiness, whilst the array of vegetables add vibrancy and essential nutrients. The coconut milk and chicken broth, the essence of this recipe, create the rich, creamy filling that makes this pot pie so wonderfully decadent.
I often adjust the ingredients to my liking. Sometimes, I add a pinch of fresh herbs, like thyme or rosemary, to enhance the flavor profile. Other times, I experiment with different types of mushrooms or add a sprinkle of nutritional yeast for an added cheesy flavor. The possibilities are endless. The great thing about this recipe is that it’s wonderfully adaptable to your personal preferences and dietary needs. Feel free to experiment; you might discover your own unique twist on this already fantastic recipe. And don’t be afraid to substitute ingredients; after all, cooking should be an enjoyable exploration of flavors.
This recipe is more than just a meal; it's a celebration of simple ingredients, combined to create something extraordinary. It's a reminder that even on our busiest days, we can still take time to create something nourishing and delicious, something that nourishes not just our bodies, but also our souls.
The Perfect Weeknight Dinner: Quick, Easy, and Healthy
What makes this Paleo Chicken Pot Pie a winner in my book? It’s the perfect combination of convenience, healthiness, and flavor. It’s a meal that’s both satisfying and quick to prepare. The prep time is minimal, and the baking time is reasonable, making it perfectly suited for busy weeknights. It’s a complete meal, providing a good source of protein and essential nutrients.
This is a go-to recipe when I need a comforting, healthy meal on a busy evening. It always brings a smile to my face and a sense of accomplishment when the family enjoys every bite. It's a recipe that helps me balance my professional life and my role as a mother, proving that it's possible to achieve both professional success and a fulfilling family life. This is a simple, yet significant, reminder of the importance of balance and the power of a home-cooked meal.
