Better Than the Freezer Aisle: Paleo Chicken Pot Pie

Let's Cook

Ingredients

6 servings
  • 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, Gluten Free
  • ½ tablespoons Coconut Flour
  • 1 ⅓ cups cook and dice Chicken, Boneless Breasts

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • 12.Muffin Liners
  • Muffin Tins

Directions

To prepare crust, mix almond flour, baking powder and salt #1 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 #2, 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 indicated pies. Line muffin tins with 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

To prepare crust, mix almond flour, baking powder and salt #1 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 #2, 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 indicated pies. Line muffin tins with 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. Flash freeze. After frozen, divide between indicated number of gallon freezer storage bags, label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

1 serving = 2 mini potpies
  • 630 Calories
  • 52g Fat
  • 1051mg Sodium
  • 15g Carbs
  • 7g Fiber
  • 25g Protein
  • 17 WW+ Points
  • Zone Blocks: 3 Protein 17 Fat 1 Carbs

About This Recipe

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!

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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