Paleo Recipes

Paleo Chicken Pot Pie (Gluten Free & Dairy Free)


Sliced Veggies with 1/4 cup filtered water.

I sprinkled my chicken with sea salt and pepper and then lightly sauteed/browned it in olive oil.
Add chicken on top of veggies. Cover with lid & bake it.
I love this Avocado Oil Spray from Target. No additional additives. Only avocado oil.


Pre-cooked veggies/chicken in pie pan. Sprinkled with rosemary flakes.
Creamy dairy free sauce.
Mix cream sauce w/veggies & chicken.
Wrap dough in parchment paper and place in freezer x 30 minutes.
Roll dough in-between parchment paper.
Place crust on top. Bake for 20-30 minutes.

Pie Crust Ingredients: Double recipe if you want a bottom crust

  • ¾ cup Bobs Red Mill Paleo Flour
  • ¼ tsp sea salt
  • 1/8 tsp baking soda
  • 1 egg
  • 1 teaspoon olive oil
  • 1-2 tsp water if needed (if dough is too flaky)

Main Ingredients:

  • Pre-cooked diced chicken (can substitute with chickpeas)
  • Pre-cooked veggies of your choice.
  • I used carrots, potatoes, leeks & mushrooms.
  • 1 tsp rosemary flakes

Cream Sauce Ingredients:

  • ½ cup pre-soaked cashews
  • ½ cup pre-cooked potatoes (I left my peels on)
  • ¼ cup coconut milk
  • ¼ cup white wine (I used Sauvignon blanc)
  • ¼ tsp nutmeg
  • 1 tsp coconut aminos
  • ½ tsp sea salt

Pie Crust Directions:

  • Pre-heat oven to 375 degrees.
  • Spray pie pan with oil. I used Avocado Oil spray from Target.
  • Mix all ingredients together (double recipe if you want a bottom and top crust).
  • Wrap in parchment paper.
  • Place in freezer for 30 minutes.
  • Roll dough out in-between parchment paper to fit your pie pan.
  • If doing a bottom crust, place half of dough into the pie pan and pre-cook for 12-15 minutes.

Main Ingredient Directions:

  • Pre-heat oven to 375 F.
  • Spray dutch oven with nonstick oil.
  • Place veggies on bottom.
  • Add ¼ cup of water or chicken broth.
  • Top with uncooked chicken.
  • Bake for 1 hour 15 minutes at 375 degrees F.
  • Strain liquid out and set aside ½ cup of potatoes to use in the cream sauce.
  • Sprinkle rosemary flakes onto chicken and veggies.

Cream Sauce Directions:

  • Blend all ingredients together in a food processor or blender.
  • Mix it into chicken & veggies.
  • Pour into piecrust pan & smooth out until level.
  • Add piecrust to the top. Scrape off the edges of the crust as needed.
  • Bake for 25-30 minutes or until golden brown.

Tips:

  • You can prep and cook all ingredients over stove-top or bake in oven.
  • Double the pie crust recipe if you’d like to have a bottom and top crust.

JUST EAT REAL FOOD – Stop focusing on calories & focus on what you’re eating and how it makes you feel. Your body is always giving you signals, but many times we ignore them. Pay attention if you develop nausea, gas, bloating, abdominal pain, diarrhea, constipation, headaches, joint pain, rashes, sinus problems, or cold sores. If you develop any of these things after eating, it’s a good indicator that your body is giving you a clue to stop consuming something in your food. Many times these symptoms come from consuming chemicals, artificial coloring, and preservatives. Other times these symptoms can occur from a food allergy or sensitivity. Pay attention. Creating a food diary is a really great way to help you figure out what your triggers are. Food elimination diets are a great way to figure out what your triggers are

DISCLAIMER
Information in this posting is not intended to diagnose, treat, cure, or prevent any disease. Talk to your medical provider before starting any new supplements or medications.

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