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Last Updated on December 7, 2020
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.
Also, here is a “how to” video to help with any issues you may have with making the crust:
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
- To make the crust place the almonds in a food processor and grind into a small crumble. This took 2 seconds in my Blendtec.
- Place the ground almonds in bowl and then mix in the coconut flour and egg white until you have a dough. Set this aside.
- 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.
- Now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 - 10 minutes.
- Lastly add in the coconut flour and the broth and mix until everything is well coated. Spoon the filling in a 8" pie pan.
- 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.
- 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.
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Hubs loves pot pie. I’m not a fan but make it for him anyway. 🙂
I wonder if my family would like this? I;d love to try it!
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.
Aw, Thanks Donna!
Hubby’s FAVORITE meal (and I never make it). Might have to try your recipe.
that looks so good, I am going to try this one!
I would NEVER have thought of this. With my hubby not being a fan of pot pie, I’ve been wanting some!
What a great idea! Never heard of soaking nuts before..
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.
I must try this! It looks amazing!
That looks so appetizing! YUM! I’m glad you’re able to make a difference on your allergy by soaking the nuts!
Me too but I can’t push it. It simply makes it so I can have nuts every now and then.
One of my favorite comfort foods! This crust looks amazing.
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!
Yummy!
Not only does the pie look amazing but it sounds so comforting even without the usual crust. YUM!!
WOW — that looks amazing, Kelly!
Thank you Rachel!
OMG I can smell it!
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?
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.
I had no idea it would help with the allergy to nuts, that’s pretty awesome.
That looks so yummy! I love chicken pot pie.
I could always use another good pot pie recipe – this looks great!
my weakness!
This looks amazing I love the additional touches just to make it look good I’m sure it taste great.
That looks amazing. I will have to try it sometimes, I am a huge chicken pot pie fan.
I don’t have a nut allergy…and I don’t have a dehydrator…do I have to soak and dehydrate them.
It should be fine if you don’t soak and dehydrate them 🙂
Great, Thank you…so just follow the recipe then? I don’t have to change amounts?
Nope, I would use the same amount 🙂
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.
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.
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?
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.
One cup of ground almonds equals 1 cup of almond flour 🙂
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?
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?
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.
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!
No problem Lyndsey! I just did a video tutorial so hopefully that will help 🙂 It’s embedded in the post.
I am going to have to try this Paleo crust of yours. It intrigues me.
If you try it Robin, I love to hear what you think 🙂
Looks incredibly delicious. 🙂
Looks amazing! Pinned this one!
Thanks Karen 🙂
If I don’t grind the almonds, how much pre-bought almond flour should I use? Thank you!
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.
Made it today and it turned out great, can’t wait to eat later. Thanks so much for this recipe.
I’m so glad you enjoyed it Susan!
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.
It should be fine with the whole egg. I’ve done this myself. I hope you enjoy it Amy!
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!
I hope you like it Angela!
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.
So glad you enjoyed it Teresa!
The ingredients list doesn’t actually include almonds–how many do you use?
Sorry hun! 1 cup!
I just made this without soaking the nuts and it did not work at all. It looks ugly but I hope it tastes good!
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?
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.