The best Paleo Chicken Pot Pie ever!
Chicken Pot Pie is one of those comfort foods I have missed since we changed our diet about four years ago.My mom’s chicken pot pie was one of my favorites growing up. Once we went Paleo, I had pretty much given up on the idea of creating atasty Paleochicken pot pie recipe. Let’s be honest–making a grain-free crust that’s flakey, yummy and actually holds together is a tall order. But, it’s been done, friends. I have officially made a Paleo chicken pot pie recipe thatimpressed every one of my kids, Supermanandmyself!
The trick to this crust is to make sure it’s completely chilled before you work with it, and working with it quickly. You’ll have a perfect chicken pot pie on your hands if you work quickly!
This recipe is perfect for a cool fall evening or cold winter night when you just want a bit of comfort and warmth in your belly.
This Paleo Chicken Pot Pie recipe is egg-free, grain-free andamazing!
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Paleo Chicken Pot Pie
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Rating: 4.24
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| | Votes: 120
Rating: 4.24
You: Rate this recipe!
Add to Meal Plan: This recipe has been added to your Meal Plan |
Instructions
Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
Cut in the palm shortening until the mixture resembles course sand.
Place in refrigerator while you prepare the filling.
Preheat oven to 375 degrees.
In a saucepan, combine the chicken, carrots and broccoli.
Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
In another saucepan over medium heat, cook onions in butter until tender.
Stir in tapioca flour, salt, pepper and paprika.
Slowly stir in chicken broth and almond milk.
Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
Stir together the chicken mixture and butter mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
Cool for about 10 minutes before serving.
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FAQs
Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
Why do you not use a bottom crust on chicken pot pie? ›
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
How long is homemade chicken pot pie good for? ›
Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. Freezing Instructions: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
What is the best thickener for pie filling? ›
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
What do you use to thicken chicken pot pie? ›
Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!
Why did my chicken pot pie come out watery? ›
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
What is the original pot pie? ›
Would it surprise you to know that the pot pie has been around since Ancient Greek and Roman times? Around 500 BC the Ancient Greeks made meat pies called artocreas. These pies had a bottom crust but no top crust. Once the Romans started making artocreas they added a top crust made from oil and flour.
What makes chicken pot pie unhealthy? ›
Most of the fat and calories in pot pie comes from that crust. And don't worry, we wouldn't ask you to give up it -- just make some changes. Crusts made with shortening, lard or puff pastry are overloaded with artery-clogging saturated and trans fats.
How do you keep the bottom crust of a chicken pot pie from being soggy? ›
Brush the Bottom with Corn Syrup or Egg White
During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.
What is the difference between chicken pie and chicken pot pie? ›
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
Leaving cooked chicken out for more than two hours, whether it is covered or not, is not safe. There may be enough bacteria present to give you food poisoning.
Can I eat week old chicken pot pie? ›
If you're just not sure, the safest bet is to follow the rule of throwing out any leftovers after three days.
Can I eat a chicken pie 3 days out of date? ›
You should not eat the food after this date has passed. The use-by date is only valid as long as the food is stored properly, and the packaging is sealed.
Does chicken pot pie contain potatoes? ›
Vegetables: A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn. Cream sauce: The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce.
What is in pie filling enhancer? ›
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.
