Paleo Chicken Pot Pie
Author: Kenzie Swanhart
Prep time:
Cook time:
Total time:
Serves: 4
- 1½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup grass-fed butter, melted
- 1½ teaspoon water
- 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
- Place the chicken breast into a slow cooker and season with sea salt and pepper
- Turn the slow cooker on and cook for 3-4 hours on high
- When chicken is thoroughly cooked, use two forks to pull apart
- Preheat the oven to 375 degrees
- In a small bowl, combine the almond flour, baking powder, sea salt
- Add the butter and water to the bowl
- Roll a ball out of the dough and wrap it in plastic wrap
- Place the dough in the refrigerator for about 30 minutes
- Heat the olive oil in a large pan over medium heat
- Saute the onions, until they are translucent
- Add the garlic, carrots, peas and potato to the pan and cook for 6 minutes
- Add the almond flour to the pan and stir to coat the vegetables
- Slowly add the chicken broth and coconut milk
- Stir continuously until the pot boils, lower the heat to a simmer and let the mixture thicken, stirring continuously
- Add the chicken and stir together until well combined
- Remove from the heat
- Pour the mixture into 4 ramekins or cook in a baking dish
- Cover the filling with the pie crust
- 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/
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