Clean Chicken Pot Pie Recipe

This recipe was not quick by any means. However, it was yummy! Bonus points for being a clean recipe too! You consider it Paleo too, if you don’t add green beans or peas. Another yummy thing or two to add would be chopped celery and/or mushrooms.

Chicken Pot Pie

INGREDIENTS

  • Crust
    • 1-1/2 cups almond flour
    • ½ cup tapioca flour
    • 3 tbsp shortening
    • 1 egg
    • 1 tsp water
    • ½ tsp dry sweetener of choice (I recommend coconut suagr)
    • ½ tsp sea salt
  • Chicken
    • 2-3 large chicken breast
    • 2 tsp olive oil
    • Sea salt, freshly ground black pepper. and garlic powder, to taste
  • Filling
    • 1 can coconut milk (about 1-3/4 cups)
    • 1-2/3 cups vegetable or chicken broth
    • 1 medium potatoe, diced
    • 1 large onion, diced
    • 2 bags of mixed frozen veggies (I used a carrots/peas/green beans combo)
    • 3 large cloves garlic, minced
    • 2 tbsp tapioca flour
    • 1/2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • .5 tbsp butter

DIRECTIONS

  1. Grease (6) 6-ounce ramekins on a baking sheet.
  2. Chop the chicken breasts into bite sized pieces. On medium heat, heat oil in a medium size skillet. Add the chicken, season, and then cook chicken til done (165 degrees).
  3. For the crust… pulse all crust ingredients together in food processor until dough ball forms. Wrap in saran wrap, and refrigerate.
  4. Bring a small saucepan of water to a boil. Add diced potatoes, and boil for about 6 minutes. Once tender, remove and set aside.
  5. Heat butter in a pot or large skillet over medium heat, and saute onion until soft. Stir in frozen veggies, and cook until soft. Stir in diced potato. Add and stir in tapioca flour to evenly coat the veggies.
  6. Stir in coconut milk & veggie or chicken broth. Bring to a boil,  while stirring frequently, for about 5 minutes or until reduced & thickened.
  7. Add chicken,  fresh garlic, salt, and pepper. Mix & immediately remove from heat, then, pour into greased ramekins.
  8. Take pie dough out of fridge, and crumble on top of each ramekin – enough to cover each pie. I had some leftover pie dough.
  9. Bake at 350 degrees for 15 mins. Then, increase heat to 425 degrees for 20 more minutes, until bubbly & golden brown.
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