Winter Recipe : Paleo Chicken Pot Pie
This recipe is from our very own Golden Drop Society member Brooke Littlefield Christen! You can find her recipe here on her blog Nesting with Grace and this version below uses Vitality oils if you don’t have the spices on hand!
FILLING INGREDIENTS
1 medium onion, diced
1 cup chopped carrots
1 cup chopped and peeled sweet potatoes
1 cup frozen peas
2 cups cubed cooked chicken
2 tablespoons coconut oil or olive oil
1/2 cup blanched almond flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 drop Sage Vitality
1 drop Nutmeg Vitality
2 cups chicken broth
3/4 cup almond milk
CRUST INGREDIENTS
2 cups blanched almond flour
1/4 teaspoon salt
1 drop Sage Vitality
2 tablespoons coconut oil (unmelted)
1 egg
RECIPE
Sauté veggies excluding peas in coconut oil or olive oil over medium heat.
Add in Vitality oils. Cook until veggies are tender, about 8 to 10 minutes.
Coat vegetables in almond flour.
Stir in chicken broth and almond milk. Bring to a boil then simmer until the mixture thickens, about 10 minutes. (if you want a thicker filling she’s got a tip in her recipe on her blog)
Stir in the peas and the chicken and turn off the heat, set aside the mix.
Mix all the crust ingredients together with a fork until it is crumbly.
Press half of the mixture to the base and up the sides of the pie pan with your fingers.
Pour filling onto the crust
With the other half of the crust press down with your fingers onto your counter (making it thin and about the size of the top of the crust). Use a cookie cutter to cut out shapes for the top of the filling. And then place shapes on top of the filling.
Bake at 400 degrees for 10 minutes. Lower the oven t0 350 for 30 minutes, until the top is golden brown.
This recipe is gluten-free, dairy-free, and the absolute perfect thing to make on a cold January day!
What’s your favorite wintertime recipe? Do you love a potpie as much as I do?! Share in the comments and tag a friend who’d love this recipe!
Author : Lauren Dunaway