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
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
Why do you not use a bottom crust on chicken pot pie? ›
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
What is the crust on a pot pie made of? ›
Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly.
What is the best thickener for pie filling? ›
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
Why did my chicken pot pie come out watery? ›
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
How do you keep the bottom crust of a chicken pot pie from getting soggy? ›
How to Prevent a Soggy Bottom Pie Crust
- Blind Bake the Crust.
- Choose the Right Rack in the Oven.
- Brush the Bottom with Corn Syrup or Egg White.
- Put the Pie on a Hot Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Consider a Metal Pie Pan.
Add Flour Or Cornstarch
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
Should I bake the bottom pie crust first? ›
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
What makes chicken pot pie unhealthy? ›
Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.
What is the best store bought crust for chicken pot pie? ›
Get a head start with Pillsbury Deep Dish Pie Crusts. These premade crusts can be found in the frozen section of the grocery store. These premade pie crusts brown up evenly in the oven. The result is a tender and flaky crust.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
How do you get a crispy crust on the bottom of a pie? ›
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.
Why do you wrap a pot pie in foil? ›
The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.
Why do you put butter under a pie crust? ›
Butter plays a key role in creating the delicate flakiness of the pie crust, and only if the butter is incorporated correctly and COLD when it goes into the oven. Tip: Cut the butter into cubes and place in the freezer 10 minutes before you need to incorporate it into the dough. This way it will be ICE COLD.
Does chicken pot pie contain potatoes? ›
It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn. This homemade chicken potpie recipe makes two pies.
What are the 4 types of pie fillings? ›
There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.
What are the main types of pie filling? ›
The three main types of pie are fruit pies, custard pies, and cream pies. Fruit pies are made with a variety of fruits and usually have a top and bottom crust. Custard pies are made with eggs, milk, and sugar and typically have a single crust. Cream pies are made with a creamy filling and usually have a single crust.
