If you’ve been following my journey on here, Facebook or Instagram lately, you’ll probably have noticed that I’ve been posting a lot of Paleo friendly recipes since Nick & I decided last month that we were going to do at least a month of Paleo leading up to Thanksgiving to give our bodies a bit of a detox after our vacation in mid October! And I must say that so far, it’s been going very well. When we first attempted to do Paleo a few years ago, it was before we were really familiar with clean eating and so it was a shock to our systems (albeit a GOOD shock) and we had some crazy cravings happening the first couple of weeks. But this time around, I’ve realized that I tend to eat a mostly Paleo friendly diet on my own just by following the 21 Day Fix portion system. Sure, I’ve had to cut out my beloved dairy (Greek yogurt has for sure been the most challenging thing to give up!) and some of the usual grains that I use in dishes (brown rice, quinoa, etc), but overall, its been great! I’ve been eating more veggies and adding in more healthy fats to keep me full and I feel great! For the most part I’ve been making simple meals, but sometimes I want to get a little more creative and make something that feels truly indulgent…like I’m cheating on Paleo!
And since it was a colddddd and rainy day here over the weekend when I made this Paleo Chicken Pot Pie, it could not have been a more perfect comfort food to enjoy! I was honestly surprised with how delicious it turned out. I won’t lie, I didn’t have high hopes for it, but the flavors were spot on and the ‘crust’ that was crumbled over the top was the perfect addition to make it feel like real chicken pot pie.
I definitely highly recommend this recipe if you’re starting out on your own Paleo journey and are craving some serious comfort food! Putting this Paleo Chicken Pot Pie together is a little more time consuming than my normal recipes tend to be, but it’s worth the extra effort and you can honestly chop up and even cook all the veggies & chicken during your meal prep if you want to and then just bake it off with the crust on top whenever you’re ready to eat it! Oh, and I served mine with a simple arugula side salad to make it a complete meal!
Paleo Chicken Pot Pie
A Paleo friendly version of the comfort food classic
For the Filling
- 1.5 cups diced celery
- 2 cups sliced leeks (washed & dried)
- 1.5 cups diced carrots
- 1/2 cup minced sweet onion
- 3 cloves minced garlic
- 1 Tbs freshly chopped thyme
- 2 Tbs grass fed butter or coconut oil
- Salt & Pepper
- 2 tsp tapioca or arrowroot starch
- 1/2 cup unsweetened almond milk
- 1.5 cups diced, cooked chicken
For the Crust
- 1/2 cup almond flour
- 2 Tbs coconut flour
- 1 Tbs tapioca starch
- 1/4 tsp salt
- 1 Tbs melted butter
- 2 tsp freshly chopped thyme
- 2 Tbs unsweetened almond milk
For the Filling
Preheat oven to 400 degrees. Then preheat an oven safe skillet over medium heat. Add the butter or coconut oil and let melt. Add in the celery, carrots, leeks & onion and saute for about 3-4 minutes. Season with thyme and salt & pepper to taste and continue cooking until vegetables begin to get tender.
Sprinkle tapioca starch over the veggies and stir well. Add in almond milk and bring to a simmer. Mix in the cooked chicken.
Turn off the heat and crumble the crust topping over the veggie & chicken mixture. Bake at 400 degrees for about 20 minutes or until the topping is browned.
For the Crust
In a bowl, mix together the almond flour, coconut flour, tapioca starch, salt & thyme.
Mix in the melted butter and almond milk and form a crumbly dough.
When ready, crumble the crust topping over the pot pie filling and bake as instructed above.
P.P.S. Follow me on Instagram for sneak peeks into what I’m cooking up next!