October 15, 2012   By Kelly Bejelly

 

paleo chicken pot pie

So, I’ve been experimenting with soaking nuts for 12 hours to see if it will help with my allergy and so far the results are positive.  One of my absolute favorite nuts to cook with are almonds.   I’ve have a truck load of almond based crust, cookies and bread recipes that I’m going to start sharing since soaking is working.

First up to bat is my homemade chicken pot pie recipe.  Now, I do not do a bottom crust and save all the glory for the top.

paleo chicken pot pie

Also, here is a “how to” video to help with any issues you may have with making the crust:

 

homemade chicken pot pie

Paleo Chicken Pot Pie

Course: Homemade chicken pot pie
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Crust:

Chicken Filling

  • 1 Tablespoon ghee
  • 1 small onion diced
  • 1 lb chicken meat diced
  • 1 10 oz bag of frozen mixed veggies
  • 2 stalks of celery diced.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne
  • 1/2 cup chicken broth
  • 1 Tablespoon coconut flour
  • 8" pie pan

Instructions

  1. To make the crust place the almonds in a food processor and grind into a small crumble. This took 2 seconds in my Blendtec.
  2. Place the ground almonds in bowl and then mix in the coconut flour and egg white until you have a dough. Set this aside.
  3. For the filling, add the ghee, diced chicken and onions to a small fry pan and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked.
  4. Now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 - 10 minutes.
  5. Lastly add in the coconut flour and the broth and mix until everything is well coated. Spoon the filling in a 8" pie pan.
  6. Remove the almond dough from the fridge and set it between two sheets of parchment paper. With a rolling pin, roll the dough into a circle large enough to cover your pie. The crust should be 1/4" thick. Don't go too thin or you will get a lot of cracks.
  7. Place in the oven at 350 degrees and cook for 35 minutes. Five minutes before you take it out of the over, glaze the top with ghee to help get a golden color.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

 

 

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68 Comments

  • October 15, 2012 at 10:03 am

    Hubs loves pot pie. I’m not a fan but make it for him anyway. 🙂

  • October 15, 2012 at 2:13 pm

    Kelly, your crust looks amazing! I love chicken pot pie, so I may try this. But I highly doubt my crust looks as good as yours.

  • October 15, 2012 at 4:01 pm

    Hubby’s FAVORITE meal (and I never make it). Might have to try your recipe.

  • October 15, 2012 at 4:42 pm

    that looks so good, I am going to try this one!

  • October 15, 2012 at 4:54 pm

    I would NEVER have thought of this. With my hubby not being a fan of pot pie, I’ve been wanting some!

    • Author
      Kelly Bejelly
      October 16, 2012 at 4:58 pm

      I’ve soaked nuts and grains too in the past it makes them much easier to digest. It’s another step too though which is why I don’t always do it.

  • October 15, 2012 at 11:21 pm

    I must try this! It looks amazing!

  • October 16, 2012 at 5:48 am

    That looks so appetizing! YUM! I’m glad you’re able to make a difference on your allergy by soaking the nuts!

    • Author
      Kelly Bejelly
      October 16, 2012 at 4:57 pm

      Me too but I can’t push it. It simply makes it so I can have nuts every now and then.

  • October 16, 2012 at 11:13 am

    One of my favorite comfort foods! This crust looks amazing.

  • October 16, 2012 at 4:57 pm

    We both published pot pies on the same day! It must be that time of year. 🙂 I had no idea that soaking nuts could impact how allergenic they are. Also, I had no idea you could make such a beautiful crust with them!

  • October 17, 2012 at 4:49 pm

    Not only does the pie look amazing but it sounds so comforting even without the usual crust. YUM!!

    • Author
      Kelly Bejelly
      October 17, 2012 at 8:09 pm

      Thank you Rachel!

  • October 18, 2012 at 11:52 am

    I look forward to trying out your recipes. I am curious about the soaking nuts parts, do you just soak the almonds in water, then dry them on low heat in your oven? Or is there another post about this that I’ve not seen yet?

    • Author
      Kelly Bejelly
      October 18, 2012 at 12:56 pm

      No, I should do a post 😛 What I do is soak them in water with sea salt. I put them in the oven with the oven light on overnight. You can low dry them in an oven on the lowest setting for 2 -4 hours. Check on them and bite one and it should be dry and slightly crispy. I have a dehydrator so I throw them in there on 120 – for a couple of hours – not sure how long since I never track.

  • October 18, 2012 at 5:57 pm

    I had no idea it would help with the allergy to nuts, that’s pretty awesome.

  • October 18, 2012 at 7:14 pm

    That looks so yummy! I love chicken pot pie.

  • October 19, 2012 at 8:18 pm

    I could always use another good pot pie recipe – this looks great!

  • October 21, 2012 at 4:13 pm

    This looks amazing I love the additional touches just to make it look good I’m sure it taste great.

  • October 21, 2012 at 4:45 pm

    That looks amazing. I will have to try it sometimes, I am a huge chicken pot pie fan.

  • murph
    November 6, 2012 at 6:32 am

    I don’t have a nut allergy…and I don’t have a dehydrator…do I have to soak and dehydrate them.

    • Author
      Kelly Bejelly
      November 6, 2012 at 9:48 am

      It should be fine if you don’t soak and dehydrate them 🙂

      • murph
        November 7, 2012 at 6:02 pm

        Great, Thank you…so just follow the recipe then? I don’t have to change amounts?

        • Author
          Kelly Bejelly
          November 7, 2012 at 11:13 pm

          Nope, I would use the same amount 🙂

  • Jennifer
    November 10, 2012 at 4:04 pm

    Kelly,
    I just made this and it is wonderful. The crust is delicious. Could you give more tips though on how to make it? Mine came out crumbly and fell apart moving it to the pie.

    • November 10, 2012 at 4:11 pm

      Thank you Jennifer! Well, I made sure not to roll it out too thin – I’m pretty sure it was 1/4 thick. Hrmm. . there are times I skip putting it the fridge. Just get everything ready and then make the crust. Roll it out and transfer it immediately. Did you roll it out on parchment paper? That really helps. I just end up flipping it on to the pie. If there are some smaller cracks, I just rub water on them to get them to seal. I hope that helps.

  • Thelma
    November 10, 2012 at 7:28 pm

    This recipe looks amazing; I’d love to try it this weekend. One question, though… we don’t have any nut allergies here, so I’m wondering if I can just use almond flour instead of processing the nuts. If you think that would work, about how much flour/meal does 1 cup of almonds make?

    • Author
      Kelly Bejelly
      November 10, 2012 at 8:08 pm

      Hi Thelma! That should work fine. I seriously just ran out of nuts yesterday so I can not give you an exact measure of a replacement. Just eyeballing it from memory, I would say 1 cup would work fine. I’ll leave another comment tomorrow after my morning grocery shopping with an exact measure.

    • Author
      Kelly Bejelly
      November 11, 2012 at 2:09 pm

      One cup of ground almonds equals 1 cup of almond flour 🙂

  • Lyndsey
    November 12, 2012 at 5:24 pm

    Hi Kelly,

    I loved trying to make this recipe, but I definitely struggled with the crust. The dough came out clumpy and wouldn’t spread together well. Any thoughts on what I might have done wrong?

    • Author
      Kelly Bejelly
      November 12, 2012 at 7:33 pm

      Hrmm. . . did you go with grinding nuts into a flour or did you use an already ground almond flour? Did you roll it out between two sheets of parchment paper?

      • Author
        Kelly Bejelly
        November 13, 2012 at 10:06 am

        Wait, are you saying it was too dry? I seriously woke up in the middle of the night and this came to me. IF that is the case, I think that you may have had a few more nuts in your measurement of 1 cup of nuts than mine, so I would just add more ghee until it’s smooth. I have nuts dehydrating right now so I’ll update the recipe with a couple photos and an accurate measurement of the ground flour created by the nuts.

        • Lyndsey
          November 14, 2012 at 12:18 pm

          It was almost as if I did not have enough dough to spread out. it would spread and then fall apart. I’m actually wondering if my food processor ground up the almonds finely enough. Thanks for your help Kelly!

          • Author
            Kelly Bejelly
            November 14, 2012 at 4:03 pm

            No problem Lyndsey! I just did a video tutorial so hopefully that will help 🙂 It’s embedded in the post.

  • December 2, 2012 at 9:38 am

    I am going to have to try this Paleo crust of yours. It intrigues me.

    • December 3, 2012 at 11:17 am

      If you try it Robin, I love to hear what you think 🙂

  • July 10, 2013 at 1:05 pm

    Looks incredibly delicious. 🙂

  • Karen@NourishWithKaren
    September 5, 2013 at 12:18 pm

    Looks amazing! Pinned this one!

  • Tracy
    January 16, 2014 at 8:47 am

    If I don’t grind the almonds, how much pre-bought almond flour should I use? Thank you!

    • January 16, 2014 at 9:19 am

      I would start with one cup and keep adding per 1/4 cup until you get the right constancy. I expect it would be between an extra 1/4 cup and 3/4 cup.

  • Susan
    April 6, 2014 at 9:05 am

    Made it today and it turned out great, can’t wait to eat later. Thanks so much for this recipe.

  • Amy
    April 12, 2014 at 7:45 pm

    I am wondering why you only use an egg white in the crust? Just curious. Would using a whole egg be drastically bad?? I think I am going to try this tomorrow for dinner! Also, I presoak all my nuts and then dehydrate them and put them in bags. So all I have to do is pull them out for a recipe.

    • April 13, 2014 at 5:36 pm

      It should be fine with the whole egg. I’ve done this myself. I hope you enjoy it Amy!

  • October 19, 2014 at 2:25 pm

    Made this today with some leftover turkey and broccoli. I put my crust in the freezer for about 5 minutes before I transferred it to the pie dish and it worked beautifully. Can’t wait to taste it!

  • Teresa
    February 18, 2016 at 5:47 am

    This turned out great! Thumbs up from my whole family. Also, this is the first gluten free “pie crust” that didn’t fall apart on me. I’d love to see any other pastry recipes you have. Thanks so much for this site…it’s going to make our new paleo lifestyle a lot easier to maintain.

  • Claudia
    February 17, 2017 at 4:53 am

    The ingredients list doesn’t actually include almonds–how many do you use?