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Paleo Chicken Pot Pie
    1. For the crust:
    2. Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
    3. Cut in the palm shortening until the mixture resembles course sand.
    4. Stir in the cold water.
    5. Place in refrigerator while you prepare the filling.
    6. For the filling:
    7. Preheat oven to 375 degrees.
    8. In a saucepan, combine the chicken, carrots and broccoli.
    9. Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
    10. In another saucepan over medium heat, cook onions in butter until tender.
    11. Stir in tapioca flour, salt, pepper and paprika.
    12. Slowly stir in chicken broth and almond milk.
    13. Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
    14. Check on your crust–if it’s chilled completely, it’s ready. If it’s still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
    15. Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
    16. Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
    17. Stir together the chicken mixture and butter mixture, then pour into crust.
    18. Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
    19. Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
    20. Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
    21. Cool for about 10 minutes before serving.