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
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.
Is a chicken pot pie healthy or unhealthy? ›
Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.
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 sauce made of in chicken pot pie? ›
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
What is the best thickener for pie filling? ›
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
How do you keep the bottom of a pot pie from getting soggy? ›
A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)
How to keep the bottom crust of a chicken pot pie from getting soggy? ›
How to Prevent a Soggy Bottom Pie Crust
- Blind Bake the Crust.
- Choose the Right Rack in the Oven.
- Brush the Bottom with Corn Syrup or Egg White.
- Put the Pie on a Hot Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Consider a Metal Pie Pan.
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
Are pot pies bad for diabetics? ›
Sink your teeth into a hearty chicken pie. This healthy pie recipe is so easy to make and takes just 35 minutes. High in fibre, diabetes-friendly and so delicious, this will quickly become a family favourite.
Why is chicken pot pie unhealthy? ›
She says, “While chicken is a lean animal protein, the other ingredients like milk, butter and oil are high in saturated and trans fat. A diet containing large amounts of these fats can lead to heart disease and obesity.” Generally, chicken pot pies are loaded with an overwhelming amount of sodium.
A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.
Can I eat week old chicken pot pie? ›
If a savory pie has dairy, eggs, or meat, it must be refrigerated. So wrap up that chicken pot pie or egg-based Zucchini Pie to store it in the refrigerator for up to four days or in the freezer for up to two to three months.
Is it safe to eat chicken pot pie left out overnight? ›
Cooked chicken left out overnight is most certainly not safe to eat. Cooked chicken left out of the fridge over 2 hours is dangerous and is no longer safe to eat – it must be discarded. To reduce exposure to bacteria, it's important to store chicken correctly when it's left out of the fridge.
Can I eat a chicken pie 3 days out of date? ›
Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.
Does chicken pot pie contain potatoes? ›
It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn. This homemade chicken potpie recipe makes two pies.
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.
What are the 4 types of pie fillings? ›
There are four types of pies: cream, fruit, custard, and savory.
What are the main types of pie filling? ›
The three main types of pie are fruit pies, custard pies, and cream pies. Fruit pies are made with a variety of fruits and usually have a top and bottom crust. Custard pies are made with eggs, milk, and sugar and typically have a single crust. Cream pies are made with a creamy filling and usually have a single crust.
