Paleo Chicken Pot Pie
Paleo Chicken Pot Pie
Paleo, Gluten Free, Minimal Ingredients, Allergy Friendly
Hi, Mama! This Paleo Chicken Pot Pie is by no means traditional or tastes it, but it gives those with food restrictions a chance to enjoy the comfort food they once loved.
Homemade Paleo Chicken Pot Pie that is Paleo AND easy to make. Great for anyone with dietary restrictions and makes a perfect family meal.
Paleo Chicken Pot Pie – The Story Behind the Meal
Jump to RecipeThe memory of chicken pot pie brings me back to those frozen microwaveable boxes. You know, back in the day those were a staple in most households. I can’t tell you the exact amount of times I burnt the roof of my mouth eating one. Or the number of times the microwave beeped and the insides were still frozen.
Show me more chicken recipes!
As the years went on my chicken pot pies evolved from frozen to homemade and now Paleo.
Many follow the Paleo lifestyle because they have specific food allergens to gluten, dairy, and soy, or they are looking to lose weight.
Regardless of your dietary restrictions or allergens, his Paleo Chicken Pot Pie will surely please even the pickiest eaters.
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The Leftovers
I made most of my Paleo Chicken Pot Pie with leftover chicken, sweet potatoes, and slightly going bad produce. Hey, I’m frugal! Nothing goes to waste in our household.
I had leftover chicken from yesterday’s Crispy Baked Chicken Thighs which seasoned the pie to perfection. I highly suggest using well seasoned precooked chicken for this dish and cutting back on the ground thyme in the recipe below.
We eat a lot of sweet potatoes in our family, so I always have baked ones on hand. They are great for a quick snack, side dish, or crust to this Paleo Chicken Pot Pie.
Jump to RecipeSee more sweet potato recipes here
Paleo Chicken Pot Pie
Homemade Paleo Chicken Pot Pie that is Paleo AND easy to make. Great for anyone with dietary restrictions and makes a perfect family meal.
Ingredients
- 2 Cups chopped cooked chicken
- 3/4 Cup chicken bone broth
- 2 TBSP arrowroot
- 2 TBSP water
- 2 carrots peeled and thinly sliced
- 2 celery stalks thinly sliced
- 4 mushrooms diced
- 1/2 onion diced
- 3 cloves minced garlic
- 1/4 TSP salt
- 1/2 TSP pepper
- 1/2 TSP ground thyme
Sweet Potato Crust
- 2 baked sweet potatoes
- 1/3 Cup coconut milk or almond milk
Time needed: 45 minutes.
How to Make Paleo Chicken Pot Pie
- In a large skillet over medium-high heat saute garlic, carrots, onions, celery, and mushroom in 1 tablespoon of EVOO for 10-15 minutes.
- While your vegetables are cooking, in a small bowl whisk together arrowroot and water and put to the side.
- Once your vegetables are done cooking add in chicken, bone broth, salt, pepper, and ground thyme to the skillet.
- Pour in arrowroot mixture and stir it a few times until thick.
Pour into pie dish and top with mashed sweet potatoes.
How to Make the Sweet Potato Topping
- Remove the skins from already baked sweet potatoes and put into a large bowl.
- Pour in coconut milk and blend until smooth and creamy.
- Salt and pepper to taste.
Tips & Tricks
When baking sweet potatoes the time will vary depending on size.
- Preheat oven to 425 and line an edged baking dish with parchment paper or tin foil for easy cleanup.
- Wash, then fork your sweet potatoes and place in your prepared dish.
Bake times based on size
- Small 40-45 minutes
- Medium 50-55 minutes
- Large 60-75 minutes
To save time you can peel and cut two sweet potatoes into 1-inch pieces and bowl over medium heat in 1/2 cup coconut milk or any non-dairy milk for 20-30 minutes. Cover and stir occasionally.
- Switch the recipe up and try using parsnips or butternut squash as your crust
- I used chicken thighs to make this recipe since they are moist and easy to cook. Feel free to use whatever you have on hand
- The arrowroot and water mixture is used as a thickening agent; this is necessary for a thick gravy-like middle. You can also try using tapioca starch
- I highly suggest placing the pie dish on a baking sheet while cooking with tin foil to catch any drippings and easy cleanup
I hope your family enjoys this dish together for years to come! It’s undoubtedly a family favorite in our household!
See recipe below for exclusive tips, tricks, and modifications.
Happy Eating!
-Angela
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Paleo Chicken Pot Pie
Ingredients
pie dish
- 2 Cups chopped cooked chicken
- 3/4 Cup chicken bone broth
- 2 TBSP arrowroot
- 2 TBSP water
- 2 carrots peeled and thinly sliced
- 2 celery stalks thinly sliced
- 4 mushrooms diced
- 1/2 onion diced
- 3 cloves minced garlic
- 1/4 TSP salt
- 1/2 TSP pepper
- 1/2 TSP ground thyme
Sweet Potato Crust
- 2 baked sweet potatoes
- 1/3 Cup coconut milk or almond milk
Instructions
-
In a large skillet over medium-high heat saute garlic, carrots, onions, celery, and mushroom in 1 tablespoon of EVOO for 10-15 minutes.
-
While your vegetables are cooking, in a small bowl whisk together arrowroot and water and put to the side.
-
Once your vegetables are done cooking add in chicken, bone broth, salt, pepper, and ground thyme to the skillet.
-
Pour in arrowroot mixture and stir it a few times until thick.
-
Pour into pie dish and top with mashed sweet potatoes.
Sweet Potato Crust
-
Remove the skins from already baked sweet potatoes and put into a large bowl.
-
Pour in coconut milk and blend until smooth and creamy.
-
Salt and pepper to taste.
Recipe Notes
When baking sweet potatoes the time will vary depending on size.
- Preheat oven to 425 and line an edged baking dish with parchment paper or tin foil for easy cleanup.
- Wash, then fork your sweet potatoes and place in your prepared dish.
Bake times based on size
- Small 40-45 minutes
- Medium 50-55 minutes
- Large 60-75 minutes
To save time you can peel and cut two sweet potatoes into 1-inch pieces and bowl over medium heat in 1/2 cup coconut milk or any non-dairy milk for 20-30 minutes. Cover and stir occasionally.
- Switch the recipe up and try using parsnips or butternut squash as your crust
- I used chicken thighs to make this recipe since they are moist and easy to cook. Feel free to use whatever you have on hand
- The arrowroot and water mixture is used as a thickening agent; this is necessary for a thick gravy-like middle. You can also try using tapioca starch
- I highly suggest placing the pie dish on a baking sheet while cooking with tin foil to catch any drippings and easy cleanup
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