Paleo Chicken Pot Pie
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the Crust:
  • 1½ cups almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup grass-fed butter, melted
  • 1½ teaspoon water
For the Filling:
  • 1 chicken breast
  • Freshly ground black pepper
  • Sea salt
  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • ½ cups carrots, peeled and diced
  • ½ cup green peas
  • 1 small potato, peeled and diced
  • ¼ cup almond flour
  • 2 cups organic chicken broth
  • 2 tablespoons coconut milk
Instructions
  1. Place the chicken breast into a slow cooker and season with sea salt and pepper
  2. Turn the slow cooker on and cook for 3-4 hours on high
  3. When chicken is thoroughly cooked, use two forks to pull apart
  4. Preheat the oven to 375 degrees
  5. In a small bowl, combine the almond flour, baking powder, sea salt
  6. Add the butter and water to the bowl
  7. Roll a ball out of the dough and wrap it in plastic wrap
  8. Place the dough in the refrigerator for about 30 minutes
  9. Heat the olive oil in a large pan over medium heat
  10. Saute the onions, until they are translucent
  11. Add the garlic, carrots, peas and potato to the pan and cook for 6 minutes
  12. Add the almond flour to the pan and stir to coat the vegetables
  13. Slowly add the chicken broth and coconut milk
  14. Stir continuously until the pot boils, lower the heat to a simmer and let the mixture thicken, stirring continuously
  15. Add the chicken and stir together until well combined
  16. Remove from the heat
  17. Pour the mixture into 4 ramekins or cook in a baking dish
  18. Cover the filling with the pie crust
  19. Bake for 30 minutes, or until the crust is golden brown
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/paleo-chicken-pot-pie/