Well, we got a major snow storm the other day and it seemed like the appropriate time to make some chicken pot pie. Comfort food, am I right?! Whipped this recipe up to keep myself from crying over the cold
Paleo Chicken Pot Pie
-2 tbs. oil of choice for cooking
-1 large or 2 smaller heads of broccoli, finely chopped
-4-6 carrots, diced
-3 stalks of celery, diced
-Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
-1 lbs. of chicken cooked and shredded (I usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have)
-1 cup chicken broth
-1 cup coconut milk
-1 tbs. thyme
-1 tbs. rosemary
-1/2 tsp. salt
-2 tbs. arrowroot starch
-3/4 cup cassava flour
-1/4 cup coconut flour
-1/2 tsp. baking soda
-1/4 tsp salt
-2 tbs pumpkin puree
– 3 tbs. coconut oil (not melted)
-1 cup of cold water
Preheat oven to 400 F.
Heat your 2 tbs. of oil over medium heat in a large pan. Add all of your veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
Add broth, coconut milk, herbs, salt and reduce to a simmer for another 10 minutes until veggies are cooked through. Mix in the chicken.
Sprinkle the arrowroot starch over the filling and mix it in until everything thickens.
Pour filling into a baking dish. I used 9×9, but you can use whatever size works for you!
Now it’s time to make the crust.
Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with 1/2 a cup, and mix until dough comes together. Add water as needed, may not need all of it.
Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about 1/4 inch thick and large enough to cover the top of your dish.
Lay the dough over the filling (if it cracks or breaks, that’s fine! Just patch it up- it’s rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top.
Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.