Paleo Pot Pie

Chicken pot pies are the ultimate comfort food, but of course, the traditional way of making them includes a lot of gluten, dairy and often an unnecessary amount of sugar. This paleo pot pie recipe uses pureed parsnip as the “cream.” The crust uses a healthy dose of coconut oil to sneak in some good fats.

Some healthy diet challenges, like “Whole Life” or “Whole 30” restrict the use of arrowroot. In my opinion, in small doses its probably ok, but if you really can’t eat it, your pie will be fine without it. The crust just may bit a little more tricky to hold together. Who cares? As long as it tastes good. And it does. 🙂

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Paleo Pot Pie
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the Crust
  • 2 1/2 cups almond flour
  • 1/4 cup arrowroot starch optional
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil not melted
  • 1 egg
  • 3 Tablespoons ice cold water
For the Pot Pie
  • 2 Tablespoons olive oil
  • 2 stalks celery chopped into large dice
  • 1 medium onion minced
  • 1 pound parsnips cut into 1/4" dice, divided
  • 2-2 1/2 cups chicken broth *homemade is best
  • 1/2 pound carrots cut into 1/4" dice
  • salt and pepper to taste
  • 1 pound boneless, skinless cooked chicken breast cubbed
  • 1 cup frozen peas
  • 1/2 Tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the Crust
  • 2 1/2 cups almond flour
  • 1/4 cup arrowroot starch optional
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil not melted
  • 1 egg
  • 3 Tablespoons ice cold water
For the Pot Pie
  • 2 Tablespoons olive oil
  • 2 stalks celery chopped into large dice
  • 1 medium onion minced
  • 1 pound parsnips cut into 1/4" dice, divided
  • 2-2 1/2 cups chicken broth *homemade is best
  • 1/2 pound carrots cut into 1/4" dice
  • salt and pepper to taste
  • 1 pound boneless, skinless cooked chicken breast cubbed
  • 1 cup frozen peas
  • 1/2 Tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
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Rating: 0
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Instructions
For the Crust
  1. In the bowl of a food processor fitted with a paddle, combine almond flour, arrowroot and salt. Pulse a few times until smooth. Add the coconut oil, and pulse the mixture, "cutting" into the mixture. Add the egg and cold water, and pulse a few more times, until a dough is formed. Don't over-mix. Remove from food processor, roll into a ball, and wrap in parchment paper. Place in freezer for 30 minutes.
  2. While the dough is in the freezer, follow the steps below for the pot pie.
For the Pot Pie
  1. In a medium stock pot, bring water to a boil. Add the chicken and simmer on medium-high until cooked through, about five minutes. Drain and set aside.
  2. In a large pot, heat oil over medium-high heat. Add onions and saute until sweating, about 5 minutes. ** Add celery and cook until soft, about 5 minutes more. Remove onions and celery and set aside.
  3. Add 2 cups of chicken broth, and half the parsnips. Increase the heat to high, bring to a boil, then turn to medium and simmer for about 10 minutes or until parsnips are fork-tender. Using a stick blender, puree until smooth. Add the carrots and rest of the parsnips. Season with salt and pepper. Cook on medium for 8 to 10 minutes until vegetables just begin to soften.
  4. Add the chicken, peas, thyme and rosemary. Add more chicken stock if the mixture looks too thick. Cook 1 to 2 minutes to heat through. Pour mixture into one large pie plate or four individual pie containers.
  5. Remove dough from freezer, unwrap, and place between two pieces of parchment paper. Roll into a shape large enough to cover the pie(s).
  6. Now here is the tricky part: getting the gluten-less crust to hold together while you slip it over the top of the pie. Here's what I do: slide a cookie sheet under the dough (parchment paper will be between the dough and the cookie sheet). Flip the cookie sheet upside down while placing it over the pie (you may need the assistance of a kitchen helper). Remove the cookie sheet and peel off the parchment paper.
  7. Using your fingers, press down the edges onto the pie plate rim. Use any overlapping dough to fill in holes/cracks or to create a cute picture on the top of the pie. Cut 3 to 4 slits in the crust for a large pie, or 1 slit per individual pie to allow steam to escape while cooking.
  8. Bake uncovered for 1 hour to an hour and 15 minutes for one pie, about 25 to 30 minutes for individual pies. It will be done when the crust turns golden brown. You might want to place a cookie sheet on the rack below, to catch any coconut oil runoff, or pie innards bubbling over. Allow to rest for 10 minutes before serving.
Recipe Notes

*Homemade chicken broth

** For low FODMAPs, cook the onions until completely softened, the strain and return the oil to the pan. If you are making individual pot pies, you can use the onions in pies for anyone else who isn't on the FODMAPs diet.

 

 

Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
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