Chicken Pot Pie

Pot pie 4Pot pie 3

I love pot pie, mainly for the crust. I used to eat the personal size frozen pot pies all the time, mainly just for the crust. I am obsessed by crust on anything!

Pot pie

This pot pie recipe is nut free, grain free and gluten free. I use this recipe to create 1 large 9 inch pot pie, but you could also divide the filling and crust into two and make smaller personal size pot pies.

Pot pie 2

Chicken Pot Pie

Servings: 4-6

Ingredients

Filling

  • 4 tbsps. coconut oil
  • 1 yellow onion diced
  • 2 gloves garlic, minced
  • 2 celery hearts, diced
  • 2 carrots, diced
  • 2 tsp. Salt
  • 3 cups of cooked chicken breast, diced
  • 2 cups chicken broth
  • 2 tbsp arrowroot
  • 1 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 egg, whisked for egg wash on crust

Pie crust

  • ½ cup arrowroot flour or tapioca flour
  • ½ tsp sea salt
  • ⅓ cup refined coconut oil
  • ⅓ cup milk of choice (coconut or almond)
  • 1 tbsp of honey
  • 1 egg
  • ⅓ cup coconut flour
  • ½ -1 cup of additional arrowroot or tapioca flour (enough to form a dough)

Instructions

Filling

  1. Preheat oven to 375 F.
  2. In a large skillet add 2 tbsp. of coconut oil on medium- low heat, once melted add onion, celery and carrots and cook until softened about 8-10 minutes.
  3.  Meanwhile, prepare the pie crust
  4. Once the veggies are soft add garlic to the skillet and cook for 30 sec to 1 minute.
  5. Push the veggies to the side and in the center of the pan add 2 tbsp. coconut oil and the 2 tbsp. arrowroot flour, whisk to combine and mix with veggies.
  6. Then add the broth and bring to a boil. Cook while boiling for 2-3 minutes or until thickened, then stir in the chicken.
  7. Pour the mixture into a pie pan and top with the crust. Using a fork, push down the sides of the crust. Make a slit in the crust to allow the pie to vent.
  8. Whisk the egg in a small bowl and use the egg wash to top the crust.
  9. Bake for 35-45 minutes or until the crust is browned and the filling is bubbling.
  10. Allow to cool for 25 minutes before serving.

Pie crust

  1. Add ½ cup of arrowroot flour and sea salt to a medium sized mixing bowl.
  2. Combine the coconut oil, coconut milk and honey over medium heat on your stove and bring to a boil. Once boiling, take it off the heat and pour into the arrowroot flour bowl.
  3. Stir until combined.
  4. Add the egg and stir until combined.
  5. Then add in the coconut flour and stir until combined.
  6. Add in additional arrowroot or tapioca flour until the mixture forms dough. Start with ½ cup, if that’s not enough, add more until a dough forms. I usually add about 1 cup of extra flour.

Pot pie 5

You my also like:

Plantain Nachos {AIP}

Cranberry Orange Scones {Paleo, Gluten Free}

Supreme Pizza {AIP}

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