This paleo chicken pot pie tastes just like the classic everyone knows and loves! It's filled with nutrient-dense ingredients and is the perfect addition to your weekly recipes. This mouth-watering recipe was created by our friend, Tory over at Nourishing The Glow.
- 1/3 cup almond flour
- 1 sprig of fresh rosemary + more for garnish
- 1/3 cup ghee
- 2 cups Bonafide Provisions chicken bone broth
- 1.5 cup almond milk
- 1 tbs coconut aminos
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Paprika
- 1/2 tsp dried oregano
- 2 cups Rotisserie chicken, shredded
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 1 cup mushrooms, chopped
- 2 red potatoes, cubed
- 1/3 cup yellow onion, chopped
- 2 large cloves garlic, minced
For the Pastry Dough (From Paleo Running Momma)
- 2 cups blanched almond flour
- 1/4 coconut flour
- 1 1/3 cups tapioca flour
- 1 cup palm oil shortening, or grass-fed butter
- 1 tsp coconut sugar
- 1 tsp fine sea salt
- 3 large egg (2 for the dough, 1 for the egg wash)
- Preheat the oven to 400 degrees F.
- Prepare the pastry dough by pulsing all of the ingredients in a food processor until well combined and resembles thick crumbs. Then add in 2 of the 3 eggs, and pulse until the dough forms. Roll the dough into a big ball, and wrap with plastic wrap. Chill in the refrigerator for 15 minutes before rolling it out, about 1/4 inch thick. (Be careful not to roll out the dough to thin otherwise the filling will rise above the pastry dough in the oven.)
- In a large skillet, whisk together the almond flour, rosemary, ghee, chicken broth, and almond milk over medium-high heat, until well combined. Stir frequently to prevent the flour from burning for about 4 minutes. (Do not cover the pan.)
- Now whisk in the coconut aminos, salt, pepper, paprika, and dried oregano. Reduce heat to medium and then stir in the carrots, green beans, mushrooms, potatoes, onion, and garlic for about 10-15 minutes, or until thick. Stir in chicken. Remove from heat.
- If using a cocotte or ramekin: use the bottom of one the dish as a guide, and with the tip of a sharp knife, cut out 4-6 circles from the dough round, each about 1/4 inch bigger than the dish. Fill the baking cups about 3/4 full with the pot pie mixture. Place the dough over the mixture, pressing the dough onto the rim of the dishes. Place the dishes on a baking sheet. With the tip of a knife, gently cut 2 slits in the dough. Generously brush the egg wash Bake until the crust is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 minutes.
- If using a regular 9-inch pie dish: use the bottom of the dish as a guide, and with the tip of a sharp knife, cut out one circle from the dough round, about 1/4 inch bigger than the dish. Fill the dish about 3/4 full with the pot pie mixture. Place the dough over the mixture, pressing the dough onto the rim of the dishes. With the tip of a knife, gently cut 2 slits in the dough. Place the dish on a baking sheet. Generously brush the egg wash Bake until the crust is golden brown, 35 to 40 minutes. Remove from the oven and let cool for 5 minutes.