Gluten Free Chicken Pot Pie

As the weather gets chilly, everyone craves a deliciously cozy + hearty meal! This Gluten Free + Paleo Chicken Pot Pie will soon be a family favorite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all of the crust ingredients into a food processor and process until the mixture pulls together.

Step 2

Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.

Step 3

Preheat the oven to 350 F.

Step 4

Add the olive oil into a large stock pot over medium heat. Add the onion and celery and sauté until soft.

Step 5

Add the chicken, salt, garlic powder, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices. Then add the frozen vegetables and stir.

Step 6

Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and chicken.

Step 7

Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat.

Step 8

Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins.

Step 9

Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut.

Step 10

Spoon the chicken mixture evenly into each of the ramekins. Top with the crust.

Step 11

Place in the oven for 25-30 minutes, or until the crusts are golden brown.

Step 12

Serve while warm and delicious!

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