Chicken Pot Pie is one of those solace nourishments I have missed since we changed our eating regimen around four years prior. My mother’s chicken pot pie was one of my top choices growing up. When we went Paleo, I had essentially abandoned making a delectable Paleo chicken pot pie formula. How about we be honest– making a without grain covering that is flakey, yummy and really holds together is a difficult request. Be that as it may, it’s been done, companions. I have formally made a Paleo chicken pot pie formula that inspired all of my children, Superman and myself!
The secret to this hull is to ensure it’s totally chilled before you work with it, and working with it rapidly. You’ll have an ideal chicken pot pie staring you in the face in the event that you work rapidly!
This formula is ideal for a cool fall night or cold winter night when you simply need a touch of solace and warmth in your gut.
Also try our recipe Paleo Sweet Potato Chicken Poppers
You won’t miss this comfort food anymore! My Paleo Chicken Pot Pie will knock your socks off! What are you waiting for? Simple, delicious, fast!
For the crust:
- 1.5 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp salt
- 1/2 tsp gluten-free baking powder
- 2/3 cup organic palm shortening
- 6 TBSP cold water
For the filling:
- 1 lb boneless, skinless chicken breasts cut into small cubes
- 2 carrots chopped
- 1 cup broccoli chopped
- 1/3 cup butter or coconut oil
- 1/3 cup chopped onion
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch paprika
- 1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
- 1/3 cup almond milk or other preferred milk
For the crust:
- Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
- Cut in the palm shortening until the mixture resembles course sand.
- Stir in the cold water.
- Place in refrigerator while you prepare the filling.
For the filling:
- Preheat oven to 375 degrees.
- In a saucepan, combine the chicken, carrots and broccoli.
- Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
- In another saucepan over medium heat, cook onions in butter until tender.
- Stir in tapioca flour, salt, pepper and paprika.
- Slowly stir in chicken broth and almond milk.
- Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
- 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!
- 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.
- 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.
- Stir together the chicken mixture and butter mixture, then pour into crust.
- 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.
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!
Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
Cool for about 10 minutes before serving.
Read more our recipe Roasted Garlic Cauliflower Chowder
Source : https://bit.ly/2SvQAfR