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 a tasty Paleo chicken 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 that impressed every one of my kids, Superman and myself!

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.

For the crust:

  • 1.5 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1 tsp salt
  • 1/2 tsp gluten-free baking powder
  • 2/3 cup organic palm shortening
  • 6 TBSP  cold water

For the filling:

  • 1 lb boneless, skinless chicken breasts cut into small cubes
  • 2 carrots chopped
  • 1 cup broccoli chopped
  • 1/3 cup butter or coconut oil
  • 1/3 cup chopped onion
  • 1/4 cup tapioca flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch paprika
  • 1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
  • 1/3 cup almond milk or other preferred milk
  • This hearty Paleo chicken pot pie is SO amazing, and takes me back to my childhood...without the stomach ache!

For the crust:

  1. Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
  2. Cut in the palm shortening until the mixture resembles course sand.
  3. Stir in the cold water.
  4. ........................

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