Chicken Pot Pie
Chicken Pot Pie
This is the real deal comfort pot pie! This has quickly become a family favorite comfort food. Make a large dish of it or mini pot pies to freeze later, this dish is sure to please everyone!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
Filling Ingredients:
- 1 C. Coconut Milk or Almond Milk
- 1/4 C. Bob’s Red Mill Paleo Flour
- 1 Shallot Minced
- 2 Small Potatoes white sweet potatoes work too
- 1 C. Carrots diced
- 2 Celery Stalks diced
- 1/2 Tbsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Dried Parsley Flakes
- 1 Lb Boneless, skinless Chicken
- 2 Tbsp Vegetable Broth
Topping:
- 3 Cups Bob's Red Mill Paleo Flour
- 1 1/2 tsp. Sea Salt
- 2 tsp. Baking Powder
- 1 C Coconut milk or Almond Milk
- 4 Tbsp. Grass-Fed butter or Coconut oil melted
- 1 1/2 Tbsp. Honey
Instructions
-
Preheat oven to 425 F
-
Cook chicken thoroughly in a pan (I like to use a 9" cast iron skillet to cook the entire dish)
-
Remove chicken and dice into bite sized chunks
-
Dice carrots, celery, shallots and potatoes into small pieces
-
Add Chicken, vegetables, spices and seasoning to the skillet
-
Mix milk and paleo flour in a small bowl and whisk well.
-
Add milk to skillet and stir ingredients together.
-
Let the skillet sit on medium-low heat while you prepare the topping.
Topping:
-
In a large bowl combine Paleo Flour, sea salt, and Baking Powder, mix until well combined.
-
Melt Oil or butter and add it to the flour, stir well.
-
Add Honey and Milk to the better and stir until batter is smooth and thick
-
Remove skillet from heat and gently spread topping on the chicken mixture. Use a wooden spatula to spread the topping, don’t press it down too much.
-
Bake 425 for 20 minutes or until the topping is a golden brown color. (if the breading doesn’t cover the whole chicken mixture, place a sheet pan on the bottom rack of your oven to catch any overflow)
-
Let the Pot Pie rest 10 minutes before serving. The longer it rests, the thicker the filing will become.
Recipe Notes
You can swap the Bob's Red Mill for any Gluten Free Four or Use
3 Cups of Almond flour + 4 Tbsp. Coconut Flour + 1 Tbsp. Baking Powder