As a child and even today, there is something about a slice of warm chicken pot pie that can comfort even the most anxious heart. I remember my mom making 8-10 pot pies at a time for friends, family, and the freezer as everyone raves about how delicious they were. Now since losing her and changing my diet to reflect the Paleo Diet, I was happy to stumble across a recipe by Shanti Landon and tweaked it, so I can fill my belly with that same comfort of mommas original pot pie!
Paleo Chicken Pot Pie
2 cups almond flour
3/4 cup tapioca flour
1 tsp salt
1/4 tsp garlic powder
1/8 tsp paprika
3/4 tsp baking powder
1 cup palm shortening
6 Tbsp cold water
3 organic boneless skinless chicken breasts (cooked and diced/shredded
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped carrots
1/2 cup chopped sweet potatoes
1 celery stalk chopped
1/3 cup palm shortening
3/4 cup finely chopped onion
1/4 cup chopped mushrooms
1 tsp salt
1/4 tsp pepper
1/4 cup tapioca starch
1 3/4 cup chicken bone broth
1/3 cup dairy free milk (almond, coconut)
Combine almond flour, tapioca flour, salt paprika, garlic powder, and baking powder.
Cut in the palm shortening.
Add cold water and mix until smooth
Chill dough crust in refrigerator while preparing the filling.
Preheat oven to 400.
In a saucepan, heat palm shortening over medium high heat, add onion and mushrooms, cook until tender and translucent.
While onions and mushrooms sauté, combine tapioca flour, salt, pepper, and paprika in a small bowl.
Add flour mixture to saucepan with cooked mushrooms and onions.
Slowly stir in chicken broth and dairy free milk.
Thicken over medium-heat.
Add in vegetables and allow to simmer a few more minutes.
Remove from heat and set aside.
Once dough is chilled, place half in between two sheets of parchment paper and roll it to the size of pie plate…once finished place in the freezer for a few minutes to chill.
Take crust out of freezer and remove on piece of paper and place face down into pie plate and remove the other piece as you mold dough to bottom of pie plate.
Stir together chicken and filling mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Roll into a circle, place in freezer for a few minutes. Remove, remove one sheet of paper then lay on top of your pie and remove the other.
Bake in oven for 45-50 minutes, until crust is golden brown. (Use a baking sheet as the filling may bubble over a bit).
Happy Tuesday and opening night of NIOSA!! Fiesta in San Antonio is underway and if you have never experienced it, it is like no other event!
it was all out Texas Speedway today at my house from the time my feet touched the floor! I had about an hour before my little bundle of energy awoke to get let the girls out and get breakfast going…well kinda, she walked in right as I was about to start mixing everything up for the Paleo Peach Fritters and she just had to help mommy! I love how much she enjoys helping me cook in the kitchen and of course today was no different…although it does take a bit longer, it’s totally worth the smile and sense of pride she beams with while she enjoys the fruits of her labor. Once Little H arrived, it was time to kick multitasking into high gear since we had less than an hour to get all of us dressed and out the door for story-time at the library. WE DID IT and even had a few minutes to spare!
Once we arrived at storytime there was lots of fun to be had! Miss Leslie is FABULOUS and plans the most creative storytime book reading, song, activity sessions. This week was train storytime and we had a blast!
Once we left the library it was time for lunch and naps…while the little ones napped I whipped
up dinner—cassava flour fried chicken and sautéed sweet potatoes for Miss K and my husband
since I would be leaving early for a volunteer commitment in San Antonio at NIOSA. There was lots of food, music, and extravagant sombrero hats.
What a long exciting day! Hope you all had a little slower but fun filled one too.
Add the coconut oil to the bottom of the Instant Pot and press “Sauté.”
Add flour to a shallow pan and season with salt and pepper; mix with a fork to distribute evenly. Lightly dredge chicken on both sides in flour, shaking excess off.
Place chicken in hot oil and sear for 2 minutes on each side.
Add marsala wine, broth, garlic, time and mushrooms and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press “Manual” and cook on HIGH for 10 minutes.
When cooking in the Instant Pot is complete, quick release the pressure. Remove chicken and mushrooms from pot and turn setting back to “Sauté.”
Bring marsala-broth to a simmer and slowly add arrowroot powder to mixture while gently whisking.
Add the chicken and mushrooms back to the pot and combine.
Garnish with fresh or dried parsley serve with mashed cauliflower and Enjoy!
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