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Chicken Pot Pie Anyone?

Updated: Aug 7, 2018

This paleo friendly, gluten free, one skillet Chicken Pot Pie is SO good.


I'm not Gluten free or paleo, but to feel better I normally avoid "bread" type stuff. Because I generally eat pretty paleo-gluten free I don't often indulge in stuff like Chicken Pot Pie, but sometimes you just need some good ol comfort food.


One of my favorite things to do is to take a favorite comfort food meal and turn it into a healthy, yet still delicious version.


So let's check out this Chicken Pot Pie food hack. Literally, in the pot : )


If you don't have a cast iron skillet, you can cook your filling on the stove top and then put it in a bake safe dish to cook when you add your crust.


First you need your fresh veggies. Farmers Markets are great, and I wish I was the mom that had the time and the cash ( I never have cash) to say I only get my veggies at local farmers markets, BUT that is not the case. So thank you again to Trader Joe's and Whole Foods for always being there for me...LOL

In this pot pie we are using

  • Red potatos

  • Yellow onion

  • Fresh garlic cloves

  • Crimini Mushroom

  • Green Beans

  • Colored Carrots (I know the typical Pot Pie veggies are carrots and peas, but I'm opting for more nutrient dense vegetables in this food hack)




The rest of the filling ingredients

  • Two chicken breasts

  • Almond Flour

  • Arrow root (or corn starch for thickening)

  • Low sodium chicken broth



Next, we tackle the crust!

You can use whatever flour you need for your diet. Some of my favorites are

Coconut flour, Brown rice flour, and Almond flour. I also like to combine coconut flour with tapioca flour for a lighter feel. You also have some choices with the "fat" you use to combine with your flour. I like either organic vegetable shortening or Kerry Gold Irish butter

  • Flour

  • Water

  • Salt

  • Butter/shortening


Let's put it all together


-I like to use a cast iron frying skillet for this pot pie.

-Cube and cook the chicken then add all the vegetables to sauté until onions are soft.

-Add your liquid with thickening agents and summer until thick. (you may need to add more arrow root or corn starch depending on which you are using)

-Then salt and pepper to taste

-Pre heat your oven before you start making your crust to save time

-Once you roll out your crust you want to gently place it on top of the skillet, removed from the heat. (tip- make sure your butter or shortening are cold before you cut into the flour. I like to use two butter knives held together to cut into the flour and salt)

-Make your slits in the top to allow for the filling to bubble underneath

-Bake at 400 until golden brown (30-40 min depending on you skillet and oven)



This recipe lasted my family a couple days and the bonus!? My little girl loved it!

That's a win for us for sure.


I hope you enjoy it! As always, post in the comments any variations you may have to this food hack :)


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