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Paleo Chicken Pot Pie

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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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Angela Scarborough

Monday 28th of June 2021

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?

Kelly Bejelly

Monday 5th of July 2021

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.

Beth

Tuesday 22nd of May 2018

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

Claudia

Friday 17th of February 2017

The ingredients list doesn't actually include almonds--how many do you use?

Kelly Bejelly

Friday 17th of February 2017

Sorry hun! 1 cup!

Teresa

Thursday 18th of February 2016

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.

Kelly Bejelly

Monday 2nd of May 2016

So glad you enjoyed it Teresa!

Angela

Sunday 19th of October 2014

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!

Kelly Bejelly

Sunday 19th of October 2014

I hope you like it Angela!

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