I’ve been a bit slow to review my friend Jennifer Robins’ brand new book, Down South Paleo and to share some of the most creative, innovative and delicious recipes I’ve come across. Like this Paleo Chicken Pot Pie recipe! However, I haven’t been slow to try out her delectable recipes. You can even find me gushing about this book full of mouth-watering recipes on the back cover.
If you are a newsletter subscriber, then you know that I took a bit of a break from social media and the computer this summer to spend time with my 3 year old and to reset my own health, especially my adrenals. I’ve promised to share more about my experience and the detox approach I followed in an upcoming newsletter.
Now that I am feeling better and preschool is back in session, I am back to my regular work of creating and sharing my favorite clean recipes and products with you!
My husband has been asking for a Paleo Chicken Pot Pie recipe ever since I went Paleo, back in 2009! So, for almost 6 years now, I have been putting off getting in the kitchen and creating one myself. I didn’t grow up eating pot pies, so I just wasn’t really sure about what I would be recreating. When I opened Jennifer’s book and saw her recipe, I knew we had to try it out asap.
My husband IS a huge pot pie fan. So much so, that at one point he considered starting a pot pie food truck! He loved Jennifer’s Paleo version. He gobbled up 2 in one sitting! This Paleo Chicken Pot Pie will definitely be on regular rotation at our house this Fall and Winter.
Jennifer has really done the impossible with her debut cookbook – she has created an entire book of mouth-watering Southern recipes free of grains and dairy. With Jennifer’s recipes, we can enjoy those rich, comforting, Southern flavors, while still feeling healthy, light, satisfied and energized! In addition to delectable recipes, Jennifer brings her Southern charm, hospitality and sass to this really fun cookbook!
I highly recommend grabbing her highly popular (so popular, that it already sold out once on Amazon!) book HERE.
Paleo Chicken Pot Pie
FOR THE FILLING
1 lb organic chicken breasts (find pasture raised chicken here)
3 tbsp lard, bacon drippings or preferred cooking fat
3 tbsp arrowroot flour, more as needed (find organic arrowroot here)
4 cups organic chicken broth (find my recipe here)
3 large organic carrots, chopped
1 organic yellow onion, chopped
1 cup organic peas
1 tsp pepper
1 tsp garlic salt
1⁄2 tsp onion powder
2 bay leaves
FOR THE CRUST
2 cups almond flour (I use this kind)
1⁄2 cup arrowroot flour (find organic arrowroot here)
1 egg, beaten (find pasture raised, soy-free eggs here)
1⁄2 tsp sea salt
3 tbsp palm shortening, melted, more as needed (find sustainably sourced palm shortening here)
- Preheat the oven to 375°F
- To make the filling, poach the chicken breasts in a pot of simmering water for 15 minutes, or until cooked through. Chop or shred the chicken and set aside.
- In a skillet over medium heat, whisk together the lard and arrowroot flour until well combined. Add the chicken broth and then the chopped carrots, onion, peas and seasonings to the broth mixture. Bring to a simmer for 10 minutes, until it begins to thicken.
- If it does not seem to thicken enough, add more arrowroot flour (making a slurry first), stir, and continue to simmer until thickened to the desired consistency. Remove from the heat, remove and discard the bay leaves, add the diced chicken, combine well and set aside.
- To make the crust, combine the almond flour, arrowroot flour, egg, sea salt and melted palm shortening. If the crust is too crumbly, add more melted shortening, a teaspoon at a time.
- Fill individual oven-safe bowls or mini pie tins with the filling three-fourths of the way full. Take a handful of the dough and roll into a ball, flatten and place over the mixture in the bowl; repeat for all the bowls.
- Place the bowls on a baking sheet and bake for 15–20 minutes, watching to prevent burning, until golden and bubbly. Serve hot.
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