You know those Marie Callender’s frozen pot pies that cook in the microwave?
ย 
So me and those were besties when I was around 15-16 years old… ย 
But, unfortunately, it was one of those abusive relationships that you don’t realize you’re in. ย Everyone around you sees it, but you just don’t… it seems so perfect from the inside… Until someone intervenes & fills you in on what your relationship actuallyย looks like, and what it’s doing to you. ย So you have to break up.
ย 
Then comes the recovery period, and it’s hard to trust again…
Until the Paleo diet comes into my life, introducing me to foods that I can love again & not feel afraid. ย That I can trust, for real this time.
ย 
ย 
Thanks to some of my favorite Paleo ingredients (coconut milk, chicken broth, ghee, meat, veggies, and a couple Paleo-approved flours), I can be friends with Chicken Pot Pie again. ย 
And this time it’s for the long haul.
ย 
Enjoy~ and keep in mind that all of these ingredients are trust-worthyย compliant, even for you Whole30ers… ย It’s just up to you whether the “crust” topping & overall deliciousness of this pot pie makes this a SWYPO* food. ย If so, you could always go “crust-less”!
ย 
*(see the Whole30 site for definition of SWYPO, I keep it PG around here.)

Print Recipe
5 from 2 votes

Paleo Chicken Pot Pie

Servings: 4
Calories: 704kcal

Ingredients

For the the Filling

  • 1/4 cup (4 tbsp) grass-fed butter or ghee
  • 1/2 white onion diced
  • 1 tsp garlic minced
  • 1/4 cup arrowroot flour
  • 1 1/2 cups chicken broth
  • 1/2 cup canned coconut milk
  • 2 cups cooked chicken chopped
  • 2 cups mixed vegetables of choice* (I used carrots and green beans)
  • salt and pepper to taste
  • crumbled bacon (optional)

For the Crust

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 4 tbsp grass-fed butter coconut oil, or ghee, softened
  • 2 eggs
  • pinch salt

Instructions

  • Preheat the oven to 400ยบF.
  • In a medium mixing bowl, combine the crust ingredients to form the "dough" for your topping~ then set aside. ย Combine the broth and coconut milkย (for your "filling")ย in a small bowl & keep it by the stove.
  • In a large skillet, melt the butter or ghee over medium heat. ย Add the onion & garlic, and cook for about 2 minutes, stirring often, until soft. ย 
  • Stir in the arrowroot flour using a wooden spoon or rubber spatula. ย Slowly and gradually pour in the broth/coconut milk mixture a little at a time, while continuously stirring. ย Continue cooking & stirring for a couple more minutes, until it becomes thickened and bubbly.
  • Add the cooked chicken and vegetables of your choiceย (the vegetables should be raw), stir, then remove from the heat. ย Season with salt & pepper to taste, and stir in crumbled bacon if you like.
  • Pour the mixture into your baking dishes. ย Top it evenly with the crust mixture, by pressing the dough into a flat/round shape in your hands then laying over top the filling, or by sprinkling the dough over top in "crumbles". ย (I did it both ways– it just gives a slightly different look but works either way!)
  • Bake at 400ยบF for 30 to 35 minutes, or until the crust is golden brown. ย Let the pot pie sit for a few minutes before serving.

Notes

  • Try different vegetables like celery, mushrooms, or broccoli
  • Substitute tapioca or coconut flour for the arrowroot flour, for a slight texture difference. ย Coconut flour is a bit more “gritty” but would still work if that’s what you have on hand.
  • I used four 20-oz oven safe bowls, but you could also use a 9 x 9″ baking dish. ย If you use a large 9 x 13″ baking dish, you may need to make more “crust”.
  • The oven safe bowls were a gift from my mom, but you can find them at Costco orย Amazon.com

Nutrition

Calories: 704kcal | Carbohydrates: 33g | Protein: 32g | Fat: 52g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 602mg | Fiber: 10g | Sugar: 3g | Iron: 4mg
Filed   poultry, Whole 30