I called out that this is paleo pot pie in the title, but that’s not to say that these sweet babies are just “good enough for paleo”. It’s my goal to publish recipes on Fresh Planet Flavor that are… good. Objectively. Of course, the definition varies person to person, and there’s no getting around the fact that my taste-buds have adjusted after years of trying to avoid refined sugar, MSG, and other unnatural additives. Hey, to me? A banana tastes VERY sweet. A freshly-cut avocado with a squeeze of lime and a sprinkle of salt is DELICIOUS. That being said, I think these are tasty by anyone’s standards. The filling is simple yet very rich, good enough to stand on its own, but the cap of almond-flour crust makes it extra special.
I have seen very complicated recipes that result in a very heavy pot pie, but my recipe keeps it light and comparatively simple. Arrowroot flour is available online and at gourmet food stores like Whole Foods, but this can be omitted in favor of reducing the stock a bit to keep the filling thick and flavorful. I’m happy with the result of this paleo pot pie recipe because the crust is delightfully crisp (fun presentation opportunities abound with cutting and shaping dough scraps to add on top!) while the filling is basic but achieves the comforting taste I remember from the down-home pot pies made by my grandmother during my childhood in rural Texas. Enjoy!
This paleo pot pie for two recipe is a mini spin on the classic concept with rich chunks of chicken, savory vegetables and a firm, low-carb crust made of almond flour.
- 1 lb boneless, skinless chicken thighs
- 2 carrots
- 2 celery stalks
- 2 cloves of garlic
- 1 onion
- 1 tbsp coconut oil, divided
- 1 tsp salt-free poultry seasoning
- 1/2 tsp salt
- 1/2 cup chicken broth*
- 2 tbsp arrowroot flour
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tbsp coconut oil, melted
- 1/4 tsp salt
- 1 egg
- Chop the chicken into bite-sized chunks. Heat 1 tbsp oil in a medium skillet over medium-high heat, and brown the chicken, stirring occasionally, until cooked (approximately 10 minutes).
- Roughly chop the carrots, celery, onion and peel the garlic. Pulse the vegetables in a food processor until roughly shredded. Heat 1 tbsp of oil over medium-high heat in a large skillet and cook the vegetables until soft and translucent. Transfer the cooked chicken into the vegetables, remove from the heat and stir in the poultry seasoning, salt, and arrowroot flour. Taste and adjust the seasoning and salt to your preferences. Set the filling aside to cool.
- Preheat the oven to 350° F. To make the crust, combine the almond flour, coconut flour and salt in a medium mixing bowl. Stir in the coconut oil and egg until thoroughly mixed and a firm dough has formed.
- To assemble the pot pies, spoon the filling into 6-oz ramekin bowls, packing it in firmly and leveling the top. Roll out the dough between two sheets of wax paper to approximately ¼" thick. Transfer the dough onto the top of a filled ramekin bowl, then trim off the excess and press the edges closed with the tip of a fork. Roll the dough out again and repeat with the remaining ramekin. Roll out the dough a third time and cut leaves for decoration if desired, arranging them gently on top of the caps of crust.
- Bake in the preheated oven for 15 minutes until the edges of the crust are browned and the filling is heated. Serve warm.