Paleo Chicken Pot Pie

Sometimes great things happen on accident. This recipe was one such event! I was attempting to make an almond meal tortilla the night before. Every time I squished the tortilla press down, seared the dough until crispy and tried to eat my carnitas tacos, the "tortilla" seemed more like a pastry crust than a flat chewy tortilla. SOOO, I figured I may as well do the same thing the following night and bake it over a simmered bowl of tender veggies and shredded chicken. It was divine! 


I generally don't eat chicken pot pie. The Marie Calendar versions I remember eating in the past never seem worth the 670 calories, 1000 (YES, you read that right!) milligrams of sodium, and 14 grams of saturated fat. This version is all real food! If you buy a rotisseries chicken, and shred it, it's not even very time consuming! And, most importantly, it tastes delicious and you won't feel an ounce of guilt upon devouring the whole thing! 

Filling Ingredients:

  • 1 chicken, cut into 8 pieces
  • 1 quart of chicken stock
  • 2 carrots
  • 2 small russet potatoes
  • 1 parsnip
  • 1 pound frozen or fresh shelled peas
  • salt and pepper to taste

Crust Ingredients:

  • 1 cup almond meal 
  • 1 cup arrowroot starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 5 tbsp cold water
  • 1/2 stick cold butter, cut into chunks 

Cook the chicken pieces in the chicken stock. If there isn't enough stock to cover the chicken pieces, add enough water to come to the top of the chicken. Once it has simmered until falling apart, shred the chicken and set aside. (To save time, you could easily use a rotisserie chicken and just shred the meat.) Strain the stock used to cook the chicken, and set aside. 

Peel and chop your veggies into small one-inch pieces. You want them fairly uniform in size so everything cooks together. 

Bring the chicken stock to a simmer on the stove. Add the chopped veggies and cook for twenty minutes or until tender. Once soft, add the shredded chicken back to the pot along with the peas. Taste the stew and add salt and pepper to your liking. Set this aside to work on the crust. 

Add all of the crust ingredients to the bowl of a food processor and pulse until a soft, sticky dough forms. 

When you squeeze some of the dough between your fingers, it should stick together and form a ball. 

Divide the dough into four discs and wrap each one in plastic wrap. Place these in the fridge for fifteen minutes. 

Preheat the oven to 350 degrees F. 

Using more plastic wrap to make sure they don't stick to the rolling pin, roll each disc out to a six inch circle. (You actually only need them to be a tiny bit bigger than the ledge of the bowl/ramekin you're using. Mine just happened to be five-inch wide French Onion Soup bowls...)

Ladle stew into each bowl, making sure to leave a half inch between the stew and the edge of the bowl. 

Drape the pastry crust over each bowl and press down at the edges. 

Slice a one-inch slit in each crust top to let the steam escape. Place the individual potpies on a baking sheet and place into the oven to bake for twenty minutes, or until golden brown. 

Enjoy at once! (If you have more potpies than people, these save very well. I only baked the amount we needed for one dinner. The extra went into the fridge covered in plastic wrap to be baked the next day.)