Low Carb / Paleo Chicken Pot Pie Recipe – Comfort Food Without All the Carbs

Caitlin Weeks September 13, 2019 CarbSmart Magazine, Chicken Main Dish Recipes, Main Dish Recipes, Menu Planning, Recipes Leave a comment 1,514 Views

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Low Carb / Paleo Chicken Pot Pie by Caitlin Weeks

Originally published in the October 2013 issue of CarbSmart Magazine, Updated 09/12/2019.

I recently visited my dad and he asked me to make a low carb/Paleo chicken pot pie. This pie was a big hit with my family and it is perfect for fall. It is a great substitute for the high carb version most people grew up with and it won’t break your carb budget.

You’d probably be surprised to learn that the history of the chicken pot pie dates as far back as 5th century Rome. In fact, savory pies out date sweet dessert versions by hundreds of years. The original purpose was to keep the meat moist in a hearty soup, but later Europeans turned all types of “meat pies” into ones fit for royalty with many more ingredients.

Once the new meal reached the king’s peasants did the addition of breading and other carb-laden ingredients enable the soup to feed more mouths. Almost every civilization in existence has adapted, improved and tweaked chicken pot pies over the years (including the familiar dessert pies we’re all used to) but I’m most proud to offer you this hearty low carb / Paleo version.

Low Carb / Paleo Chicken Pot Pie Recipe

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I recently visited my dad and he asked me to make a low carb/ Paleo chicken pot pie. This pie was a big hit with my family and it is perfect for fall. It is a great substitute for the high carb version most people grew up with and it won’t break your carb budget.

Author: Caitlin Weeks
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hour 5 minutes
Yield: 4 Servings 1x

Ingredients

Units Scale

Filling Ingredients

2 large chicken breasts
1 Tablespoon butter
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup sliced carrots
Sea salt and pepper to taste
2 teaspoons thyme
2 Tablespoons fresh parsley, chopped
1 cup water
2 cups coconut milk (full fat, canned)
1 1/2 cups frozen okra

Crust Ingredients

1 cup blanched almond flour
2 Tablespoons arrowroot
2 Tablespoons coconut flour, sifted
1/2 Teaspoon salt
1/2 Teaspoon baking soda
2 eggs
1/2 Teaspoon apple cider vinegar
2 Tablespoons butter or ghee, melted
1/2 Teaspoon sea salt

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Instructions

Preheat the oven to 350° F.
Melt the butter in the pan over medium heat.
Cut the chicken into bite-sized pieces and add to the pan.
Add the onions, carrots, and celery to the pan and stir.
Season the chicken and vegetables with salt and pepper.
Add the thyme and parsley to the pan and sauté for 5 more minutes.
When the chicken is browned add the water and coconut milk to deglaze the pan.
Add the okra, and let the sauce reduce at a simmer for 25 minutes.
In the meantime combine the wet ingredients for the crust in one bowl.
Combine the dry ingredients in another bowl.
Mix the two ingredients together and form into a ball with hands.
Let the dough rest for 5 minutes.
Place the dough on parchment paper and roll out it with a greased rolling pin.
Once the dough is about a half-inch thick and about 8×8 inches, then set aside.
Pour the chicken mixture into a greased 8 x 8 baking dish.
Cover the baking dish with the dough by flipping the parchment paper over the dish.
Trim the excess dough away and poke several holes in the top with a fork.
Bake the chicken pot pie in the oven for 40-45 minutes.
Serve and enjoy.

Notes

This recipe is adapted from my Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle that I wrote with my husband who is a professional chef. This book features over 150 grain-free recipes. Most of the recipes are low carb friendly or have directions for modification.