Paleo Pot Pie for Two

by Fresh Planet Flavor
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Paleo Pot Pie for Two (grain free, dairy free, low carb) | Fresh Planet Flavor

Paleo Pot Pie for Two (grain free, dairy free, low carb) | Fresh Planet Flavor

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.

Paleo Pot Pies for Two (grain free, dairy free, low carb) | Fresh Planet Flavor 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!

 

Paleo Pot Pie for Two
 
Recipe Type: Main
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 2
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.
Ingredients
  • [b]Filling[/b]
  • 1 lb boneless, skinless chicken thighs
  • 2 carrots
  • 2 celery stalks
  • 2 cloves of garlic
  • 1 onion
  • 1 tbsp [url href=”http://freshplanetflavor.com/recommends/coconut-oil/”]coconut oil[/url], divided
  • 1 tsp salt-free poultry seasoning
  • ½ tsp salt
  • ½ cup chicken broth*
  • 2 tbsp [url href=”http://freshplanetflavor.com/recommends/arrowroot-flour/”]arrowroot flour[/url]
  • [b]Crust[/b]
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tbsp coconut oil, melted
  • ¼ tsp salt
  • 1 egg
Instructions
  1. 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).
  2. 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.
  3. 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 and egg until thoroughly mixed and a firm dough has formed.
  4. To assemble the pot pies, spoon the filling into [url href=”http://freshplanetflavor.com/recommends/6-oz-ramekin-bowls/”]6-oz ramekin bowls[/url], 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.
  5. Bake in the preheated oven for 15 minutes until the edges of the crust are browned and the filling is heated. Serve warm.
 
Notes
*If you use unsalted broth, you may need to add additional salt. Taste the filling before spooning into the ramekins and adjust to your preferences.

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30 comments

Vanessa June 29, 2015 - 6:27 pm

I am admittedly not a pot pie fan, but these look so good that they might just convert me!

Reply
Grok Grub June 29, 2015 - 11:42 pm

What! Not a pot pie fan?

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Jayna Griffith-Horine February 1, 2016 - 9:29 pm

When do you put in the chicken broth? Thanks!

Reply
Kimberly Bonham June 29, 2015 - 7:29 pm

This looks so yummy! HAVE to make this!!

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Grok Grub June 29, 2015 - 7:36 pm

They’re so good… the filling is tasty enough to just eat on its own!

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Joanie @ ZagLeft June 29, 2015 - 8:12 pm

What a beautiful crust! This looks absolutely delicious and I love the smaller portion.

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Grok Grub June 29, 2015 - 9:20 pm

Thanks! Sometimes I like to take a moment for presentation. 🙂

Reply
Clarissa Fletcher June 29, 2015 - 10:04 pm

I have had so many health problems over the last few years. I am now considering going paleo to see if it helps! I am def going to try this pie!! Yum!

Reply
Grok Grub June 29, 2015 - 10:45 pm

Try it for 30 days and see how your body responds, is my advice.

Reply
Debbie @ Coach Debbie Runs June 29, 2015 - 10:48 pm

I love pot pie! It’s always been one of my weakness :-). I don’t eat meat, but your recipe looks so delicious I think I could use a substitute of some sort (yeah, I know, so not paleo 🙂 ). Or just extra veggies!

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Grok Grub June 29, 2015 - 11:40 pm

I think sweet potato would be DA BOMB in place of chicken!

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Jean June 29, 2015 - 11:22 pm

I love the pie crust leaves. So pretty!

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Tirralan - Tinseltown Mom June 30, 2015 - 6:19 am

I’m a big fan of chicken pot pie. This recipe is very simple to follow. Thanks for sharing it.

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Amanda June 30, 2015 - 1:33 pm

Your food presentation is always so gorgeous! I will definitely be making these when the weather cools off. My husband and I used to live off of gluten-bomb frozen pot pies during the cooler months in our pre-Paleo days…

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Grok Grub June 30, 2015 - 11:18 pm

Oh, yes I suppose they are considered a cool weather meal. I just had a craving, so!

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Tina @ ohsnapletseat.com July 11, 2015 - 3:25 am

um YUM. Chicken Pot Pie was my fave things ever when I was little!!

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Grok Grub July 11, 2015 - 4:32 am

It’s still my fave thing. Or almost! 😉

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JRose January 15, 2019 - 2:57 am

The nutritional information is meant for two servings correct? One batch but intended to be split between two servings? I’m so excited!

Reply
Fresh Planet Flavor January 22, 2019 - 11:16 pm

Yes, the nutrition servings are for the total. So divide it by two if you’re sharing with one other person.

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Stephanie December 14, 2015 - 3:47 pm

I love pot pies and recently have been battling with a lot of food issues and going “free” of a lot of foods, including sugar, dairy, and gluten. I came across this recipe and tried it immediately and me and my husband LOVED it. Since first trying this recipe, I have had to go back to being egg-free, so I decided to try using a chia “egg” in this recipe and it was amazing, cannot even tell the difference. I make this at least once a week now and it is always delicious. I even doubled the crust and use it for pies. Thank you for posting this recipe, it has forever changed my life!

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Fresh Planet Flavor December 14, 2015 - 10:08 pm

This. Is. Awesome! I have never even tried it with a chia egg, but so good to hear it works!

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Patrese Evans June 19, 2017 - 10:32 pm

I am planning on making these but I’m a little confused by the recipe. It calls for arrow root but I don’t see where in the recipe you use it. Also step 3 says combine the flours together. Then it says stir in the coconut. Is that just saying stir in the coconut flour?

Reply
Fresh Planet Flavor June 20, 2017 - 5:56 am

Thanks for pointing that out, Patrese. The instructions have been corrected above!

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