Saturday, October 17, 2015
Paleo Chicken Pot Pie Recipe- Dairy Free, Egg Free, Gluten Free, Grain Free
When I went shopping last, I bought a bunch of chicken necks, and as I was looking at the packages, I was wondering to myself what kind of delicious dishes I could make with it, and started thinking which recipes work well with deboned chicken. Chicken pot pie came to mind immediately, and then the more I thought about it, the more I craved it, so I decided to mix up a batch, despite it being more work than the average dish I've been cooking lately.
I made my recipe Paleo and dairy free, but feel free to play around with this recipe. If you're vegan, feel free to sub in chickpeas in place of the meat. If you aren't gluten free, feel free to use any pie crust recipe that you like. If you aren't dairy free, feel free to use whatever milk you want, whether dairy or almond milk, soy milk, etc... If you don't eat peas (and some might say that peas aren't Paleo, but they don't bother me and according to this some say they're fine in moderate amounts on a Paleo diet) feel free to replace it with another vegetable in this recipe, like zucchini or green beans or potatoes, etc...
It was terrific! Really hit the spot, and my kids all enjoyed it. They asked me to please make it again! I plan on it, since it was a good cheap and tasty meal. Maybe next time I'll just make the filling, no crust, and then it'll be even easier!
1 recipe paleo pie crust (I intended to use this recipe, but then couldn't find my chestnuts, so I played around and made a different recipe that I wouldn't recommend. If you're not paleo, feel free to use any crust you like)
3 cups deboned chicken (I used from my chicken necks)
1/2 cup celery (blended or chopped up)
1 1/4 cups chopped carrots
1 cup frozen peas
1/4 cup minced onion flakes (I didn't have fresh onion, feel free to use 1 whole medium chopped onion)
1/2 teaspoon garlic powder
1 tablespoon fresh parsley
3 cups chicken broth (I used homemade, made from boiling up my necks- to veganize this use vegetable broth)
1/4 cup tapioca starch or potato starch
1/3 cup coconut milk/cream or other milks
Salt if necessary (my broth was salty enough so I added none)
1. Make your pie crust.
2. Chop up your chicken and veggies and place them in the crust.
3. Mix your starch and spices with your broth and milk, then pour them over the veggie/chicken mixture.
4. If using a top crust, put it on. If not, skip this step.
5. Bake at 350 uncovered for 1.5-2 hours.
Ever make chicken pot pie (or vegan alternatives)? How do you make yours? What veggies go in it? Is it a popular dish with your family?
Does this look like a recipe you'd try?