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Last Updated on December 7, 2020

 

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
Yield: 6

Paleo Chicken Pot Pie

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Ingredients

Crust:

  • 1 Tablespoon ghee
  • 1/4 teaspoon Sea Salt
  • 1 cup raw almonds
  • 2 Tablespoons Coconut flour
  • 1 egg white

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.

Did you make this recipe?

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61 Comments

    1. 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.

  1. 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!

  2. 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?

    1. 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.

  3. 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.

    1. 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.

  4. 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?

    1. 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.

  5. 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?

    1. 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?

      1. 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.

        1. 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!

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

  6. 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.

  7. 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!

  8. 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.

  9. I just made this without soaking the nuts and it did not work at all. It looks ugly but I hope it tastes good!

  10. This was good, however, I used almond flour instead of grounding almonds. My dough didn’t turn out right…it was crumbly, so I put it in a ball to roll. It wasn’t enough dough to cover the pie (not a major deal since it would be yummy, anyway, but I wish it was more slightly. Should I have used more almond flour?

    1. It sounds like you used too much almond flour. If you get crumbly dough next time, use some water or an egg white to help bind the dough. I hope that helps.