The best Paleo Chicken Pot Pie ever!
Chicken Pot Pie is one of those comfort foods I have missed since we changed our diet about four years ago.My mom’s chicken pot pie was one of my favorites growing up. Once we went Paleo, I had pretty much given up on the idea of creating atasty Paleochicken pot pie recipe. Let’s be honest–making a grain-free crust that’s flakey, yummy and actually holds together is a tall order. But, it’s been done, friends. I have officially made a Paleo chicken pot pie recipe thatimpressed every one of my kids, Supermanandmyself!
The trick to this crust is to make sure it’s completely chilled before you work with it, and working with it quickly. You’ll have a perfect chicken pot pie on your hands if you work quickly!
This recipe is perfect for a cool fall evening or cold winter night when you just want a bit of comfort and warmth in your belly.
This Paleo Chicken Pot Pie recipe is egg-free, grain-free andamazing!
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Paleo Chicken Pot Pie
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Rating: 4.24
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| | Votes: 120
Rating: 4.24
You: Rate this recipe!
Add to Meal Plan: This recipe has been added to your Meal Plan |
Instructions
Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
Cut in the palm shortening until the mixture resembles course sand.
Place in refrigerator while you prepare the filling.
Preheat oven to 375 degrees.
In a saucepan, combine the chicken, carrots and broccoli.
Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
In another saucepan over medium heat, cook onions in butter until tender.
Stir in tapioca flour, salt, pepper and paprika.
Slowly stir in chicken broth and almond milk.
Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
Stir together the chicken mixture and butter mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
Cool for about 10 minutes before serving.
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FAQs
Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. Freezing Instructions: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
How do you keep the bottom crust of a chicken pot pie from getting soggy? ›
Brush the Bottom with Corn Syrup or Egg White
During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.
How long do homemade pies stay fresh? ›
Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer.
Can chicken pot pies go bad? ›
As long as the Pot Pie is kept in the original, unopened package it can be kept in the refrigerator up to and including the expiration or sell/use by date sticker on the package.
Should you Prebake bottom pie crust? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
How do you thicken a pot pie filling? ›
Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth.
What is the secret to crispy bottom pie crust? ›
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
What is the best thickener for pie filling? ›
Cornstarch as Pie Filling Thickener
Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.
What ethnicity is chicken pot pie? ›
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
Is the chicken in pot pies already cooked? ›
All ingredients in the pie are pre-cooked - the crust isn't. Some, you can cook in the mi…
Don't worry, KFC has the cure: comforting chunky chicken pot pies for only $5! KFC's savory chicken pot pies are freshly prepared in restaurants and filled with tender bites of KFC's world-famous fried chicken, diced potatoes, peas and carrots, covered in a savory sauce and baked in a flaky, golden crust.
Is KFC chicken pot pie healthy? ›
While it's a tasty treat, it's important to consider your health goals before indulging. The pie includes a mix of protein, fats, carbohydrates, vitamins, and minerals, making it somewhat balanced nutritionally. However, if you're looking for a healthier option, consider making chicken pot pie at home.
How long can you keep a cooked chicken pie in the fridge? ›
After five days, the quality of the pie will start to decline and you might notice a difference in taste. Finally, when reheating Chef Don's Chicken Pies, be sure to reheat them until they are piping hot all the way through. This will help to kill any bacteria that may have formed while the pie was stored.
Can you eat leftover chicken pot pie? ›
There are lots of different methods to reheat a leftover chicken pot pie, some of which are better than others. The trick is to maintain the flaky texture of the crust while ensuring that the inside stays moist and creamy. We don't want a soggy crust.
How long do homemade meat pies last? ›
How to Store Meat Pie. Store your leftover meat pie in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the oven or in the microwave.
How long does cooked chicken last in the fridge? ›
How Long Can You Keep Cooked Chicken in the Fridge? The United States Department of Agriculture (USDA) says that cooked chicken can last three to four days in the refrigerator, if stored at 40°F or less. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers.
