Better Than the Freezer Aisle: Paleo Chicken Pot Pie

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Better Than the Freezer Aisle: Paleo Chicken Pot Pie

Lisa
The Cook
6 Servings
18 Ingredients
0 Comments
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
18 Ingredients
0 Comments

Ingredients

  • 3 cups Almond Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt #1
  • ½ cups Coconut Oil #1
  • 1 tablespoon Water
  • 1 tablespoon Coconut Oil #2
  • ¾ cups dice Onion
  • ½ cups dice Carrot
  • ⅔ cups dice Celery
  • ¼ cups Peas, Frozen
  • ½ teaspoons mince Garlic, Cloves
  • ½ teaspoons Black Pepper
  • ½ teaspoons Sea Salt #2
  • ½ teaspoons Oregano, Dried
  • ½ teaspoons Basil, Dried
  • ⅓ cups Chicken Broth/Stock
  • ½ tablespoons Coconut Flour
  • 1 ⅓ cups cook and dice Chicken, Boneless Breasts

Containers

Supplies

  • 12.Muffin Liners
  • Muffin Tins
  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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 freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

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

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.

Make It Now Cooking Directions

Oven Cook

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.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 pot pies
Amount Per Serving
Calories
576
Total Fat
51g
Saturated Fat
4g
Cholesterol
21mg
Sodium
681mg
Potassium
225mg
Total Carbohydrates
16g
Fiber
7g
Sugar
4g
Protein
25g
WW+ Points
17
WW SmartPoints
16

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