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Chicken Pot Pie – paleo recipe
Stav Kogan

Chicken Pot Pie

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Servings: 8 servings
Calories: 455
Ingredients Method Nutrition

Ingredients
  

  • 1 recipe Hearty Rustic Dough (prepared in advance)
  • 0.5 cup (2.3 oz / 65 g) Arrowroot or tapioca flour
  • 2 tsp (0.3 oz / 9 g) Coconut oil
  • 1 medium (3.9 oz / 110 g) Onion, chopped fine
  • 1 rib (1.4 oz / 40 g) Celery, minced
  • 3.5 cups (28.0 oz / 795 g) Chicken Broth or Stock
  • 1 tsp (0.17 oz / 5 ml) Balsamic vinegar
  • 2.0 lbs (32.0 oz / 907 g) Boneless, skinless chicken breasts, trimmed of all visible fat
  • 3 medium (6.3 oz / 180 g) Carrots, peeled, halved lengthwise, and sliced 0.25-inch thick
  • 1.0 cup (8.5 oz / 240 g) Coconut milk
  • 0.75 cup (4.6 oz / 130 g) Frozen spinach, thawed and drained (or seasonally available greens)
  • 2 tbsp (0.1 oz / 4 g) Minced fresh parsley
  • 2 tsp (0.3 oz / 10 ml) Fresh lemon juice
  • To taste Sea salt and pepper
  • 2 large (2.1 oz / 60 g) Egg whites, whisked until fluffy

Method
 

  1. The evening before, prepare the rustic dough starter in the oven.
  2. Prepare the rustic dough and set it aside.
  3. Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C).
  4. Grease a 13x9-inch rectangle dish with coconut oil.
  5. Heat 2 tsp of coconut oil in a Dutch oven over medium heat until shimmering.
  6. Add the chopped onion and minced celery and cook until softened and lightly browned, roughly 8 to 10 minutes.
  7. Stir in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
  8. Add the chicken breasts and carrots and bring the liquid to a simmer.
  9. Reduce heat to low, cover, and cook until the chicken registers 160°F (71°C) on a meat thermometer.
  10. Transfer the chicken to a carving board, allow it to cool slightly, and shred it into bite-size pieces.
  11. Whisk the coconut milk into the arrowroot (or tapioca) flour until smooth, then whisk this mixture into the pot.
  12. Bring to a simmer and cook, whisking constantly, until the sauce thickens.
  13. Remove from heat and stir in the shredded chicken, spinach, parsley, and lemon juice.
  14. Season with sea salt and pepper to taste.
  15. Transfer the mixture to the prepared baking dish. Spoon the rustic dough in dollops over the top of the chicken mixture and press into an even layer with greased hands.
  16. Brush the top of the dough with the reserved whisked egg whites.
  17. Bake until the dough is deep golden and the sauce is bubbling around the edges, approximately 15 minutes. Allow the dish to cool slightly before serving.
  18. Don't Skip the Simmer: When you add the tapioca flour mixture to the pot (Step 6), make sure you actually let it bubble for a minute or two. Tapioca needs that heat activation to reach its full thickening power. If you pull it off too early, your filling might be a bit soupy.
  19. The Dough Hack: Sticky hands? Because this rustic dough is gluten-free, it can be a bit tacky. Rub a little extra coconut oil on your hands before pressing the dollops of dough over the chicken mixture. It smooths everything out perfectly without the mess.
  20. Shredding Shortcut: If you have a stand mixer, you can throw the cooked chicken breasts in with the paddle attachment on low for about 20 seconds. It shreds the chicken perfectly in a fraction of the time it takes to use two forks!
  21. Veggie Swap: Not a fan of spinach? This recipe is super forgiving. Kale or Swiss chard work beautifully as greens. You can even toss in frozen peas or green beans if you want to keep it more traditional—just make sure to thaw and drain them first so you don't water down that creamy sauce.
  22. The "Golden" Rule: The egg white wash is the secret to that Instagram-worthy finish.
  23. Don't skip it! It gives the crust that glossy, deep golden sheen that makes it look like it came from a professional bakery.

Nutrition

Calories: 455kcalCarbohydrates: 23.4gProtein: 31.5gFat: 26.8g

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