Simple Supper Friday: Cheater’s Chicken Pot Pie

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Pot pie is the definition of comfort food, and perfect during the fall and winter months. It’s warm, filling and basically chicken soup with less liquid and dough on top. I’ve made pot pie with a full-on, grain-free almond flour crust in the past and it definitely involves a bit more work and planning. It’s the step that I usually want to skip, so this time I decided to come up with a shortcut. What I came up with still offers a buttery, slightly crispy topping, but involves no dough rolling period. Enter the cheater’s chicken pot pie with almond flour crumb topping. It’s a major time saver and nice if you don’t have all the dough ingredients on hand as well. I was very pleased with the result and hope you will be too!

Enjoy and happy Friday!

For the 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

Directions:

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Stir in the chicken and add the broth. After a minute or two, add the sea salt, pepper, turmeric and fresh parsley.
  4. 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.
  5. 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.

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For the topping:

  • 1 cup blanched almond flour
  • 3 Tbsp grass-fed butter
  • Pinch of sea salt

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.

 

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I currently work as a personal trainer and instructor, and reside with my husband, Jesse and our cats, Dutch and Frankie in inner NE Portland. I am a health and wellness enthusiast that enjoys eating, cooking, moving and living well.

15 responses to “Simple Supper Friday: Cheater’s Chicken Pot Pie”

  1. Naz (@CinnamonEats) says :

    I agree looks delicious! :)

  2. Emily says :

    Thanks for sharing this recipe! We’ve featured it on our blog, Recipe Chatter. You can check it out here: http://www.recipechatter.com/paleo-casserole-recipes-spring

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