Herbed Crusted Paleo Chicken Pot Pie (Edit recipe)

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Individual pot pies, it just rings more true to what I grew up eating as a child. You know those little pot pies you buy in the frozen section, everyone gets their own favorite. It was the easiest way for my mom to please all of us kids when we all wanted a different kind!! For me, a pot pie is an individual serving of comfort. I’ve made the recipe pretty versatile, in terms of what kind of “pot pie” it is. You can add a mix of whatever hearty vegetables you like or even swap in a different meat. The filling is also great on it's own as a soup!

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PREP TIME

30 minutes to 40 minutes

COOK TIME

25 minutes to 30 minutes

INGREDIENTS

23

Serves: 4-5

Ingredients

Filling

3-4 Tbsp Avocado Oil
1 cup Vidalia Onion, diced
3 cups Frozen Vegetables, diced/sliced (use any hearty vegetables of choice - such as potato, carrot, green beans, radishes etc.)
1 cup Peas, Frozen, optional
5 Tbsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals
5 cups Bone Broth, of choice (chicken, beef, turkey etc.)
2-3 tsp Real Salt - Redmond
1 tsp Fish Sauce, Red Boat is my favorite brand
.25 tsp Thyme, Dried
.25 tsp Sage, Dried
.25 tsp Rosemary, Dried
.25 tsp Black Pepper, to taste
2-3 cups Chicken Breast, or protein of choice, shredded or diced (coordinate with bone broth used)

Pastry Crust

1 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
1 tsp Thyme, Fresh, finely chopped
.25 tsp Real Salt - Redmond
.5 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], organic
1 whole Egg, whisked
2-3 Tbsp Barista Almond & Oat Milk - Three Trees, or milk of choice
1 whole Egg, additional for wash
1 pinch Kosher Salt, Redmond Real Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 1 tablespoon of avocado oil to medium sized pot over medium heat, toss in chopped onion and sauté until soft and start to get some nice golden edges, about 5-7 minutes.
Add remaining 2-3 tablespoons of avocado oil and 3 cups of hearty diced veggies, stir to evenly coat all pieces and sauté until soft but still have a little bite to them. Depends on veggies, but could take 15-20 minutes.
Sprinkle cassava flour over veggies and with a wooden spoon, stir to coat well.
Pour in bone broth and stir to combine, you should see the broth begin to thicken up.
Add salt, fish sauce, thyme, sage, rosemary and pepper to taste.
Toss in prepared protein, taste and adjust for seasoning. Turn off heat and prepare pastry crust for top.
Pre-heat oven to 400°
In a medium sized bowl, add cassava flour, thyme and salt, stir to combine.
Add shortening and cut into flour mixture until incorporated evenly.
Pour in egg, use a wooden spoon and stir to combine.
Start by adding 2 tablespoons of milk and continue to stir to bring dough together into a soft ball. Roll it all together with your hands and if it seems a bit dry, add the additional tablespoon of milk and mix together with your hands until you have a nice and smooth dough ball. Place back in bowl and cover with plastic while you prep ramekins.
You should have enough filling for 5 – 8oz ramekins. Set those on a baking sheet and fill each one to nearly the top with filling. You need to be able to let the dough rest on the filling, so if you don’t fill it full enough, the dough will sag into the middle.
Roll half the dough ball out in between two pieces of parchment, dusted with a little cassava flour, until it’s about ¼” thick. Cut out a circle so you have about ½” that will overhang the sides of the ramekin. Pick up carefully and place it centered on top of the filling. Shape the pastry over the sides, pressing slightly into the sides of the ramekin, repairing any cracks by pushing the dough back together. It’s a very forgiving dough.
Cut out additional tops for remaining ramekins re-rolling any scraps and the other half of the dough ball. Repeat until all are topped.
Whisk up egg with a splash of water and gently egg wash all the pastry. Sprinkle tops with kosher salt and cut a couple small slits on each top so that steam can vent while it bakes.
Slide baking sheet into oven and bake for 25-30 minutes or until crust is a nice golden brown and filling is bubbling slightly through the slits.
Remove from oven and let cool for about 15 minutes before serving. These babies are super hot coming right out of the oven.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	834
Fat:	45 g
Carbohydrates:	59 g
Protein:	44 g
Cholesterol:	73 g
Sodium:	1703 mg
Fiber:	9 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.