Chicken Pot Pie

Chicken Pot Pie (Paleo) The definition of comfort food should be “Chicken Pot Pie”. It’s simply perfect in the fall and winter months with its yummy, warm filling and delicious, crunchy dough on top. I just love this stuff, it’s truly a recipe for all year round.

Ingredients for filling:

2 Tbsp grass-fed butter
1 yellow onion, chopped

2 large stalks of celery, chopped

3 large cloves garlic, minced

2 large carrots, chopped
1.25 cups butternut squash cubes
1/4 cup chicken bone broth

1/2 cup full-fat coconut milk

3 cups leftover shredded boneless skinless chicken thighs

Sea salt and pepper to taste

1/2 tsp ground turmeric
1/2 cup chopped fresh Italian parsley

1 cup fresh green beans, cut into 1 or 2 inch pieces or peas

Ingredients for the topping:

1 cup blanched almond flour
3 Tbsp grass-fed butter

Pinch of sea salt

Directions for filling:

  • Preheat the oven to 350 degrees.
  • Melt the butter in a large pot over medium heat. Add the onion, garlic, carrots and celery, and stir. After a few minutes, add the squash. Stir and continue to cook.
  • Stir in the chicken and add the broth. After a minute or two, add the sea salt, pepper, turmeric and fresh parsley.
  • Next, add the coconut milk and green beans, and stir well. Cook 3-4 more minutes and if mixture seems like it needs more liquid, add a bit more broth.
  • Remove from heat and pour mixture into a 2-quart casserole dish. Sprinkle almond flour topping evenly over the top (recipe below) and place in oven, uncovered.
  • Bake for 20-30 minutes or until golden brown on top.

Directions for topping:

  • In a small skillet, melt the butter over medium heat. Reduce the heat to medium-low and add the almond flour and a pinch of sea salt.
  • Mix well, until almond flour is coated in the butter (it will be in small clumps)
  • Remove from heat and use atop of the filling, once it’s been poured into the casserole dish.

Check out more Recipes on Kerri Chronicles:

Farmers Pie
Lean Sloppy Joe
Honey Baked Chicken

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