Paleo Chicken Pot Pie Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Paleo Chicken Pot Pie

THE PALEO RUNNING MOMMA(2)
McClure: "Delicious! A little time consuming to make but we…" Read More
21Ingredients
90Minutes
550Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
10 SERVINGS
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/4 cups tapioca flour
  • 1 teaspoon salt
  • 14 tablespoons shortening (Palm oil, cold, or grass-fed butter, or a combination of both, cold)
  • 1 teaspoon coconut sugar (optional)
  • 2 large eggs
  • 1 pound chicken breasts (or thighs cooked and cubed)
  • 1 small onion (diced)
  • 1 1/4 cups celery (diced)
  • 1 1/2 cups carrots (peeled and diced and blanched**)
  • 1 head broccoli (cut into florets and blanched**)
  • 6 tablespoons ghee (organic, or grass-fed butter)
  • 1/4 cup tapioca flour (or arrowroot starch)
  • 2 3/4 cups bone broth (chicken, homemade or purchased)
  • 1/3 cup full fat coconut milk (blended prior to adding)
  • 1 teaspoon poultry seasoning (dried, blend)
  • 3/4 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley (minced)
  • 1 egg (plus 1 tbsp water for egg wash, optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    550Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories550Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat9g45%
    Trans Fat2.5g
    Cholesterol90mg30%
    Sodium530mg22%
    Potassium510mg15%
    Protein18g35%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A70%
    Vitamin C100%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    McClure a year ago
    Delicious! A little time consuming to make but well worth it. Made them in ramekins
    Jessica 3 years ago
    I was concerned it wouldn't turn out well based on the fact I couldn't get the crust to roll out nicely, man was I wrong. I made them in pyrex dishes so they would be portioned out for leftovers later, and did top and bottom crusts. It was time consuming but worth it. the crust was perfect! I put a little less liquid in the filling to make sure it was thick enough too because the picture looked a bit thin.

    PlanShop