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!
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.
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
Real Deal Paleo Brownies
Gluten Free, Flour Free, Dairy Free, Soy Free Paleo brownies that taste like the real deal brownies you grew up with!
Servings 6 people
Ingredients
- 1 c almond butter
- 2 eggs
- 1/2 c coconut sugar
- 1/2 c cacao powder
- 1/2 tsp sea salt
- 1/2 tsp b soda
- 2 Tbsp oil
- Optional: 1/4 c chocolate chips and 1/4 Walnuts
Instructions
- Combine all the ingredients (except chocolate chips) in a bowl. Blend until smooth. Batter will be like PB texture, not too dry but not too wet.
- Add chocolate chips or walnuts
- Mix well and scrape into an 8x8 pan. I use a silicone baking dish for easy removal and I don’t have to spray it with added oils.
- Bake 350 for 15 minutes.
- Let cool and enjoy warm. These are best warm but you can save for up to 3 days in an air tight container.
Chocolate Coffee Brownies
Ingredients:
- 1 Cup Almond Butter
- 1 Cup Chocolate Chips
- 1 tsp. Vanilla extract
- 1 Tbsp. Coconut Oil
- 2 Tbsp. Cocoa Powder
- 1/2 Cup Coconut Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 Cup Maple Syrup
- 1/2 Cup Chopped Hazelnuts (any nuts)
- 1/2 Cup Brewed decaf coffee (or caffeinated)
Process:
- In a saucepan melt coconut oil at a low temperature.
- Add Chocolate chips, almond butter and vanilla extract, stir and melt at a low temperature until smooth.
- In a mixing bowl combine the flour, cocoa, baking soda and baking powder.
- Slowly add the maple syrup to the mixing bowl. Mix well.
- Add the chocolate sauce to the mixing bowl and mix well.
- Add brewed coffee to the mixing bowl and mix well.
- Stir in hazelnuts.
- Pour batter into a 9×13 greased baking pan.
- Bake at 350 degrees for 10-15 minutes. (Keep a close eye on them after 10 minutes- if they over cook they will be dry and crumbly.)
These are warm, chewy brownies. They stay moist and delicious. My husband made an awesome brownie sundae with them by heating it in the microwave for a few seconds and topping it with Coconut Milk Ice Cream. I cut them into shapes with a cookie cutter for a Halloween photo shoot for Paleo Lifestyle Magazine. You will love these treats!
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