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

Prep Time 60 mins 2017-04-26T01:00:00+00:00
Cook Time 15 mins 2017-04-26T00:15:00+00:00
Serves 2     adjust servings

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

  • Filling
  • 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
  • Crust
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tbsp coconut oil, melted
  • 1/4 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 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.
  5. Bake in the preheated oven for 15 minutes until the edges of the crust are browned and the filling is heated. Serve warm.

by

Recipe 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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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 910kcal Calories from fat 500
% Daily Value
Total Fat 56g 86%
Saturated Fat 19g 95%
Transfat 0g
Cholesterol 295mg 98%
Sodium 1304mg 54%
Carbohydrate 41g 14%
Dietary Fiber 13g 52%
Sugars 10g
Protein 65g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
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