Paleo Chicken Pot Pie

I am at the 6 month point of my Paleo lifestyle and truly, I have not found it difficult to prepare and eat this type of food.  There are so many recipes out there and they are so delicious.  Besides just purchasing good, healthy foods, you need to keep your Paleo flours and oils on hand.  My hubby, a good cook already, has come up with some pretty yummy recipes himself and I have been wanting to share this one for Paleo Chicken Pot Pie with you for a while.  The problem is, Hubby is one of those guys who throws this and that in a pot and then when you ask him for the recipe he can't remember what all he put in it.  So, Sunday when it was cold and rainy here I thought, "What a perfect day for Chicken Pot Pie!"  He agreed to prepare it for me while I grabbed a pencil, paper and my camera, of course.

                                                       PALEO CHICKEN POT PIE

FILLING:


 First, you are going to need to cube some chicken.  It can be chicken you have left over, you can boil a  chicken breast or when I am in a rush I just use canned chicken.  (OMG!  Or how yummy would that left over turkey from the holidays be next year?!)
                               I like to use mixed vegetables; carrots, green peas and green beans.
Put your chicken and veggies in a skillet along with 1 cup of chicken broth, 1 tsp. Turmeric, 1/2 tsp. salt, 1/4 tsp. black pepper and 1/8 tsp. dry mustard.  Stir together and then add 1 T. Arrow Root (to thicken).  Let this simmer while you make your crust.

CRUST
 Ingredients:
1 1/3 cup Almond Flour
1/3 cup Tapioca Flour
1/4 cup solid Coconut Oil
1 egg
1/2 tsp. salt
Put all of these ingredients into a food processor and pulse until mixed.

                                       Roll dough into a ball and place on parchment paper.
Place another piece of parchment paper over the dough and then begin rolling it out with a rolling pin.
Next, you will need to flip the crust over into your ramekin.  Completely cover the bottom and sides and then poke holes in the bottom with a fork and place in a 425 degree oven for about 15 minutes, until brown.
        Now, you will dish some of the filling out into your browned crust.  Don't be skimpy...Fill it up!
You will now need to take the left over dough and roll it out between the parchment paper again to make the top crust.
Place the dough on top and trim it to fit and seal the edges.  Then take a knife and cut a slit in the top to vent it.  Place you pie in the oven until the top is brown (This will not take long, maybe 7-10 minutes).
                       And now you are ready to eat this DELICIOUS Paleo Chicken Pot Pie!

This has been one of my favorite meals to eat on these cold, rainy nights we have been having this winter.  Quick, easy, hearty, healthy and delicious.  What more could you ask for?!
                                                                   ENJOY!
                                                            and remember...
                                                           EAT GOOD FOOD!








      




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