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Cheater’s Chicken Pot Pie

IMG_3868
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 results and hope you are too!

Cheers and enjoy!

Cheater’s Chicken Pot Pie

For the filling:

  • 2 Tbsp grass-fed butter or ghee
  • 1 yellow onion, chopped
  • 2 large stalks of celery, chopped
  • 3 large cloves garlic, minced
  • 2 large carrots, chopped
  • 1 + 1/4 cups butternut squash cubes
  • 1/4 cup chicken bone broth, preferably homemade
  • 1/2 cup full-fat coconut milk (I recommend this brand or this brand)
  • 3 cups cooked shredded boneless skinless chicken breasts and/or 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.

IMG_3870
For the topping:

  • 1 cup blanched almond flour (I used this brand)
  • 3 Tbsp grass-fed butter or ghee
  • 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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Related

Filed Under: Dinner, Recipes Tagged With: almond flour, almond flour crumb topping, chicken pot pie, comfort foods, easy chicken pot pie, gluten-free, grain-free, healthy chicken pot pie recipe, paleo casserole, paleo cheater's chicken pot pie, shortcut chicken pot pie

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Reader Interactions

Comments

  1. Craving4More

    October 4, 2013 at 12:52 pm

    Beautiful photos!

    Reply
    • paleoinpdx

      October 4, 2013 at 1:05 pm

      Good to hear because I was a bit rushed when doing this! I was hurriedly trying to get it done before having to leave and meet a client, and did get it done in time, but it came at the expense of some grammar errors! I’ve since fixed them, but I’m glad the photos look good!

      Reply
      • Craving4More

        October 4, 2013 at 4:10 pm

        They look great! No one would ever know😄

        Reply
        • paleoinpdx

          October 4, 2013 at 9:39 pm

          Oh, good 🙂

          Reply
  2. Naz (@CinnamonEats)

    October 5, 2013 at 5:43 am

    I agree looks delicious! 🙂

    Reply
    • paleoinpdx

      October 5, 2013 at 7:37 am

      Thanks, Naz! Not to toot my own horn, but it is really delicious! 😉

      Reply
      • Naz (@CinnamonEats)

        October 5, 2013 at 9:26 am

        I have no doubt it was! Our husbands are lucky guys aren’t they? 😉

        Reply
        • paleoinpdx

          October 5, 2013 at 10:00 am

          They sure are! Sometimes, I try and remind Jesse of this, but I know that he knows 🙂

          Reply
          • Naz (@CinnamonEats)

            October 5, 2013 at 10:04 am

            Hehe yeh I know same with Joe. The other day he said to me, what are we going to do when we go to Australia, I really like the way we eat here and I also really love the food you make.
            I was like awwww hehe

          • paleoinpdx

            October 6, 2013 at 4:54 pm

            Aw, that’s so sweet 🙂

  3. Emily

    February 28, 2014 at 12:37 pm

    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

    Reply
    • paleoinpdx

      March 1, 2014 at 8:50 am

      Oh, how wonderful! I appreciate you sharing my recipe and thanks for providing the link. I’ll be sure to check it out!

      Reply

Trackbacks

  1. Simple Supper Friday: Cheater’s Chicken Pot Pie | Paleo Digest says:
    October 4, 2013 at 9:47 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – Pot pie is the definition of comfort food, and perfect during the fall and winter months. […]

    Reply
  2. Simple Supper Friday: Leftovers | Paleo in PDX says:
    November 29, 2013 at 8:55 am

    […] Cheater’s Chicken Pot Pie (make with turkey) […]

    Reply
  3. 20 Paleo Casserole Recipes to Get You to Spring says:
    February 28, 2014 at 11:27 am

    […] Cheater’s Chicken Pot Pie from Paleo in […]

    Reply
  4. Grain-Free Weekly Meal Plan 9/8 - 9/12 - Real Food Outlaws says:
    September 7, 2015 at 7:39 pm

    […] Dinner – Cheaters Chicken Pot Pie […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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