Paleo Chicken Pot Pie Recipe
- Prep time: 30 Minutes
- Cook time: 1 Hour
- Total time: 1 Hour & 30 Minutes
- Serves: 6
Ingredients
- 1 paleo pastry (You can use my paleo pastry recipe or a different one)
Chicken Pot Pie Filling
- 500 g (1.1 lb) chicken breasts, chopped
- 2 carrots, diced
- 2 onions, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 1 cauliflower, chopped
- 3 cups chicken stock
Instructions
- Preheat an oven to 180°C (350°F).
- In a pot over high heat, add the chopped cauliflower and 3 cups of chicken stock.
- Bring to the boil and cook until the cauliflower is tender.
- Once tender, blend the cauliflower until smooth. Put to the side.
- In a pan over medium heat, add the onion, celery, carrots, and garlic. Cook for 3-5 minutes or until the onion is translucent.
- Add the chicken and cook until browned.
- Add the cauliflower puree, and season with salt and pepper.
- Cook for a further 15-20 minutes. If it is too thick, then simply add some water.
- Pour the chicken filling into greased ramekins or an ovenproof dish.
- Cover with the prepared pastry.
- Cook in the preheated oven for about 25-30 minutes or until the top is golden brown.
- Serve & Enjoy.
Recipe Tips
- If you don’t feel like making the pastry, then the chicken pot pie filling is good enough to have by itself or with a side dish such as cauliflower rice.
- You can cook the chicken pot pie filling ahead of time and keep it in the fridge for a couple of days. This method is perfect if you know you’re going to be running low on time.
- Feel free to swap the chicken breasts for chicken thigh. Either cut of chicken will work fine.