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Paleo, Grain & Gluten Free Chicken Pot Pie
Servings:
1
pot pie
Ingredients
For the Crust:
3
cups
Blanched Almond Flour
3
cups
Tapioca Starch
or arrowroot starch
1/4
cup
tallow
Lard or Butter
2
teaspoons
Onion Powder
2
teaspoons
Garlic Powder
2
teaspoons
Sea Salt
1
teaspoon
White Pepper
2
large
eggs
1/4
cup
Water, filtered
For the Filling
3
cups
Shredded/Chopped Chicken
2
tablespoons
Butter (or ghee)
Ghee or Coconut Oil
6
cups
Chopped Veggies (fresh/frozen: onion
celery, carrot, green beans, peas, lima beans, corn, etc)
4
cups
Chicken or Turkey Gravy
-
Sea Salt
to taste
-
Black Pepper
to taste
Instructions
Preheat oven to 350 F
Lightly grease 6, 6 inch glass or metal pie plates
Combine all the crust ingredients in your food processor and pulse to combine until dough will hold to ether when squeezed in your hand.
Transfer dough to counter top or into a large bowl and knead gently into a dough. Dough will be smooth, add additional water or tapioca as needed.
Wrap dough in plastic and chill for 15-30 minutes.
In a large skillet over medium heat, lightly cook vegetables in butter, season well with salt & pepper
Add chicken and gravy to vegetables, stir well to combine, remove from heat and set aside.
Divide your crust dough into 12 portions.
Roll 6 portions (in-between layers of wax paper) into large circles and gently press into the bottom of your 6 pie plates
Fill each pie plate with dough with 1/6th of the filing mixture
Cover each pot pie with another rolled out circle of dough, crimp the edges and cut a few slits in the top
Place assembled pot pies on a cookie sheet and bake at 350 for 30-45 minutes.
Allow to cool prior to serving.
Notes
Assembled pot pies can be frozen unbaked. To bake frozen pot pies for 1+ hour at 400 degrees.