Well after almost three months on the AIP diet, I was craving some hearty comfort food! My stomach symptoms are improving BUT I just wanted something warm and filling and delicious! I was determined to figure out how to make an AIP/Paleo approved chicken pot pie that (most importantly) tasted really really good.
While I was making this the house smelt absolutely amazing and everyone kept coming into the kitchen asking if it was ready yet. The wait was worth it because it really was amazing! Just so you understand how delicious it truly was…my husband didn’t even put cheese on it!!! This man puts cheese on everything! The best complement I’ve ever got hahaha
Hope you all enjoy as much as we did!
Ingredients:
FILLING:
- 2 medium/large carrots
- 3 medium sweet potatoes
- 2 parnsips
- 16 oz bone broth
- 1 tsp rosemary
- 2 tsp sea salt
- 1 1/2 tsp thyme
- 1/2 tsp arrowroot powder
- 2 precooked chicken breast (cubed or shredded)
- 12oz frozen peas and carrots
- 13.5 oz coconut milk
CRUST:
- 1 1/4 cups cassava flour
- 1/2 cup coconut butter (softened in microwave for 10 seconds)
- 2 tbs maple syrup
- 1 tbs gelatin
- 3/4 cup and 2 tbs of water
- 1 tsp sea salt
What I used for this recipe:
Instructions:
Filling:
- Preheat oven to 350 degrees. Prepare casserole dish with non-stick spray.
- Dice sweet potatoes, carrots and parsnips and place in large pot.
- Add bone broth and bring to a boil. Once boiling, reduce to low and allow to simmer.
- When veggies are cooked (you can easily pierce with fork) remove from heat and use immersion blender until half is blended and half is still chunky.
- Return to low heat and add frozen peas and carrots, precooked chicken breast (cubed or shredded), sea salt, rosemary, thyme, coconut milk, and arrowroot powder.
- While pot is simmering on low, prepare the crust.
Crust:
- Combine cassava flour, gelatin and sea salt in bowl. Mix well then set aside.
- In a separate bowl, add coconut butter, maple syrup, and water.
- Using a hand mixer, mix wet ingredients well.
- Pour wet ingredients into dry ingredients and mix with fork until dough forms.
- Place dough between two pieces of parchment paper. Use rolling pin to flatten dough until thin.
- Add filling to prepared casserole dish.
- CAREFULLY slide crust onto casserole dish from parchment paper. This step can be a little finicky so make sure to use parchment paper as you will not be able to hold crust and flip. Press crust along edge of casserole dish to secure.
- Score top of crust with butter knife for ventilation.
- Bake for approximately 30 minutes or until crust is golden brown.
- Enjoy your paleo chicken pot pie immediately or store in refrigerator for up to 4 days.
Diet: AIP, Low FODMAP, Dairy Free, Gluten Free, Nut Free, Paleo
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MADE THE RECIPE?
I'd love to hear how you enjoyed it in the comments below
