Paleo Chicken Pot Pie

Freshly baked apple cobbler in small ramekins with flaky crust, served on a striped cloth napkin.

5 from 4 votes

This paleo chicken pot pie is the ultimate comfort food and so perfect for cold weather! It's rich, creamy and savory, and even the kids will love it.

Prep Time15

Cook Time25

Course: Main Course

Keyword: chicken pot pie

Servings:

Calories: 588kcal

Author: Lauren Less

Equipment

1 cutting board
1 knife
1 bowl
1 pan

Ingredients

1 cup paleo flour
1 tsp baking powder
2 dashes salt
1/4 cup coconut oil, melted
1 carrot
1 small potato
2 stalks celery
1 clove garlic
1 tbsp rosemary
1 cup broth
1/4 cup coconut milk
2 cups shredded chicken I use a rotisserie chicken!
1/2 sweet onion
2 tsp arrowroot powder

Instructions

Gather ingredients for crust. Combine flour, baking powder, salt and coconut oil in a bowl.
Stir until combined and place in the fridge for 1 hour.
Preheat oven to 350°F.
Chop vegetables and mince garlic.
In an oiled pan, add onion and sauté over medium heat. Stir in carrot, potato, garlic, celery, rosemary and add salt.
Mix in arrowroot powder and pour in broth, continuing to stir. Cook until vegetables are tender.
Stir in chicken and coconut milk and cook for 2 more minutes.
Pour chicken mixture into mini ramekins.
Take dough and cover ramekins, creating a crust. Cut a slit in the top.
Place on a baking sheet and bake in the oven for 25 minutes, or until crust is lightly browned.

Notes

NOTE: Gluten free dough can be tricky to work with! Make sure you leave the dough in the fridge for at least in hour because that makes it easier to work with. In order to cover the ramekin, flatten the dough and place it in strips over the top of the ramekin.

Nutrition