Freezer Meal Recipes / Lunch / Better Than The Freezer Aisle: Paleo Chicken Pot Pie

Better Than The Freezer Aisle: Paleo Chicken Pot Pie

Still craving that freezer aisle classic pot pie, even though you have adapted a Paleo lifestyle? Crave no more! These little Paleo Chicken Pot Pies are a quick comfort food fix!
6 Servings Meet The Cook Print
Better Than The Freezer Aisle: Paleo Chicken Pot Pie

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pot pies
  • 576 Calories
  • 51g Fat
  • 4g Sat Fat
  • 21mg Cholesterol
  • 681mg Sodium
  • 225mg Potassium
  • 16g Carbs
  • 7g Fiber
  • 4g Sugar
  • 25g Protein
  • 17 WW+ Points
  • 16 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. To prepare crust, mix almond flour, baking powder and salt #1 in a food processor.
  2. Slowly add the coconut oil #1, pulsing until mixed evenly.
  3. Continue to slowly add water, pulsing until it forms a dough like texture.
  4. Remove from food processor, roll into a ball and wrap in plastic wrap. Place in refrigerator for 30 minutes.
  5. Meanwhile, in a skillet over medium heat, melt coconut oil #2. Add onions and saute until translucent.
  6. Add carrots and celery and continue to cook for 10 more minutes.
  7. Add green peas, garlic, pepper, salt #2, oregano, basil, chicken stock, coconut flour and chicken, stirring until mixed well.
  8. Remove from heat and set aside.
  9. To make crusts for the mini pot pies, remove dough from refrigerator and divide into enough balls for twice the number of indicated pies.
  10. Line muffin tins with muffin liners.
  11. Divide 1/2 of the dough balls evenly between muffin tins, pressing down on the bottom and up the sides.
  12. Divide filling evenly over the bottom crusts.
  13. 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.
  14. Bake at 350F for 25-30 minutes until crust is golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. To prepare crust, mix almond flour, baking powder and salt #1 in a food processor.
  2. Slowly add the coconut oil #1, pulsing until mixed evenly.
  3. Continue to slowly add water, pulsing until it forms a dough like texture.
  4. Remove from food processor, roll into a ball and wrap in plastic wrap. Place in refrigerator for 30 minutes.
  5. Meanwhile, in a skillet over medium heat, melt coconut oil #2. Add onions and saute until translucent.
  6. Add carrots and celery and continue to cook for 10 more minutes.
  7. Add green peas, garlic, pepper, salt #2, oregano, basil, chicken stock, coconut flour and chicken, stirring until mixed well.
  8. Remove from heat and set aside.
  9. To make crusts for the mini pot pies, remove dough from refrigerator and divide into enough balls for twice the number of indicated pies.
  10. Line muffin tins with muffin liners.
  11. Divide 1/2 of the dough balls evenly between muffin tins, pressing down on the bottom and up the sides.
  12. Divide filling evenly over the bottom crusts.
  13. 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.
  14. Bake at 350F for 25-30 minutes until crust is golden brown.
  15. Flash freeze.
  16. After frozen, divide between indicated number of gallon freezer storage bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

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