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Better Than The Freezer Aisle: Paleo Chicken Pot Pie

When you adapt a paleo style lifestyle, the days of grabbing a quick meal from the freezer aisle are gone.  Instead, you spend hours of prep time each week  to ensure that you have plenty of paleo choices in your fridge and lunchbox at all times.  One of my favorite comfort foods that I missed after switching to paleo was the classic pot pie.  The vegetables and meats wrapped up in a flaky pie crust, for me, was the perfect meal for a cold winter night. And more importantly, was the ease of being able to grab it straight from the freezer and bake in the spur of the moment. These little paleo pot pies fit my comfort food craving to a T, and are even more delicious than the frozen ones I remember in my pre Paleo days.

Paleo Chicken Pot Pie

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 3 cups almond meal
  • 1 teaspoons baking powder
  • 1 teaspoons sea salt
  • 0.5 cups coconut oil #1, at room temp
  • 1 Tablespoons water
  • 1 Tablespoons coconut oil #2
  • 0.75 cups onion, diced
  • 0.5 cups carrots, diced
  • 0.67 cups celery, diced
  • 0.25 cups green peas
  • 0.5 teaspoons garlic, minced
  • 0.5 teaspoons pepper
  • 0.5 teaspoons sea salt
  • 0.5 teaspoons oregano
  • 0.5 teaspoons basil
  • 0.33 cups chicken stock
  • 0.5 Tablespoons coconut flour
  • 1.33 cups boneless skinless chicken breast, cooked and diced

Directions:

To prepare crust, mix almond meal, baking powder and salt in a food processor. Slowly add the coconut oil #1, pulsing until mixed evenly. Continue to slowly add water, pulsing until it forms a dough like texture. Remove from food processor, roll into a ball and wrap in cling wrap. Place in refrigerator for 30 minutes. Meanwhile, in a skillet over medium heat, melt coconut oil #2. Add onions and saute until translucent. Add carrots, and celery and continue to cook for 10 more minutes. Add green peas, garlic, pepper, salt, oregano, basil, chicken stock, coconut flour and chicken, stirring until mixed well. Remove from heat and set aside. To make crusts for the mini pot pies, remove dough from refrigerator and divide into enough balls for twice the number of pies. Line muffin tins with foil muffin liners. Divide 1/2 of the dough balls evenly between muffin tins, pressing down on the bottom and up the sides. Divide filling evenly over the bottom crusts. Press each of the remaining dough balls into a flat circle, and divide evenly over the top of each of the filled muffin tins. Press down carefully to seal. Bake 350F for 25-30 minutes until crust is golden brown.

Freezing Directions:

Prepare as per directions above. Flash freeze. After frozen, divide among gallon freezer storage bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  6 (2 per serving)


**conversion chart image provided by Erik Spiekermann

4 Responses to “Better Than The Freezer Aisle: Paleo Chicken Pot Pie”

  1. Tracie says:

    Do you have nutritional info for this recipe? I’m particularly interested in carbs. It looks amazing. Thanks!

  2. Danielle says:

    Would this recipe still work if I wanted to use another pan instead – like maybe a round cake pan? I was thinking I would need to double it but what about the cook time? Just don’t want soggy crust!

    • Lisa says:

      Danielle- I think that you could certainly make it in a round cake pan or pie plate. You will need to increase the baking time, ensuring that the top doesn’t get too brown. Let us know how it turns out!

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