I used to make a pot pie with canned cream of chicken…GASP! and I used Marie Calendar pie crust. It was a BIG hit. I have made it for over 20 people or given out the recipe. I would make it for friends and neighbors who had just had babies and make it often for my family.
I started to eat strict Paleo about three years ago. I needed to come up with another way to make pot pie since my family loved it. They do love this Paleo version just as much. I normally triple this and freeze the filling to have on hand to give to someone or feed us, then just make the crust easily the day of. I also like that I don’t have to run to the store to hunt down the pie crust.
Paleo Chicken Pot Pie
1 medium onion
1 cup carrots
1 cup sweet potatoes
1 cup peas
2 cups cubed cooked chicken
2 tablespoon coconut oil
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
2 cups chicken broth
3/4 cup almond milk
2 cups almond flour
1/4 teaspoon salt
1/4 tap ground sage
2 tablespoons coconut oil
Sauté veggies excluding peas in coconut oil.
Add in spices. Cook until veggies are tender, about 8 to 10 minutes.
Coat in almond flour (I would recommend using blanched almond flour if you can easily get it, blanched is lighter in color and lighter in taste). Stir in chicken broth and almond milk. Bring to a boil then simmer until the mixture thickens, about 10 minutes. If you like your filling thinner you can skip this part- Take out 1/4 cup of the broth and stir in tapioca flour (or corn starch if not making it Paleo) to make a rue and slowly stir in the mixture to thicken up the broth.
Stir in the peas and the chicken.
Mix all the crust ingredients together with a fork until it is crumbly. The coconut oil does not need to be melted. Press half of the mixture to the base and up the sides of the pie pan with your fingers.
With the other half of the crust press down with your fingers onto your counter. Use a cookie cutter to cut out shapes for the top of the filling. My girls love to help with this part, and anytime they help cook they always eat dinner better. Use a spatula to pick up the shapes, they fall apart easily.
Bake at 400 for 10 minutes then lower to 350 for 30 minutes until top is golden brown.
You will start to adapt it and use what veggies you have on hand. My Ella is in 1st grade and likes to take this in a thermos for lunch, makes me happy she is getting a lot of veggies, protein and fat.