Chicken Pot Pie


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I found this Pot of Chicken Pie recipe in Paleo Comfort Foods by Julie and Charles Mayfield.  I didn’t have cooked chicken, so I adapted this recipe to accommodate.

Topping Ingredients
2 cups almond flour
½ c olive oil
1 t baking soda
½ t salt

Filling Ingredients
2 T olive oil
1 T garlic, minced
1 ½ c onion, chopped
3 c mushrooms, coarsely chopped
1 c carrots, chopped
1 c celery, chopped
2 c broccoli florets, chopped
2 lb chicken breasts, chopped in small pieces
4 c chicken stock or water
1 t parsley
½ t black pepper
1 T coconut flour


1.  Preheat oven to 350 degrees F.

2.  Combine topping ingredients in small bowl and put in fridge.

3.  In a large saucepan, add chicken and cover with water (or stock) and boil for 15 minutes, until chicken is cooked.  Remove from heat and drain stock but save it for later.  Set aside chicken.

4.  Heat 2 T of olive oil over medium high.  Sauté garlic and onion, until softened.  Add mushrooms and cook for few minutes.   Add carrots, celery, and broccoli and cook another 5 minutes.

5.  Add the chicken, stock, parsley, and pepper.  Add coconut flour to thicken mixture and let simmer for 10 minutes.

6.  Remove dough from fridge and roll out the dough.  Pour all ingredients into casserole dish and place dough over top.  Bake for 25-30 minutes.