I have had this recipe in my stack of “things to make” for awhile now. Today was the day to conquer it.
You make this recipe in a few different steps. Ingredients below.
Almond flour/meal (a lot of it)
Coconut milk (full fat)
Extra virgin olive oil
You start out by roasting the chicken with a little EVOO, salt, and pepper for about a half hour. In the meantime, you make the crust. Blend together the almond flour, baking powder, and salt in a food processor. Then add the coconut oil, then the water. I keep my almond flour in the freezer. If you do the same, I recommend letting your flour become room temperature first otherwise your coconut oil will solidify, making it tricky to get the crust right. Once the crust is made, form it into a ball, wrap it in plastic wrap, and put it in the fridge.
While the chicken is cooking and the crust chills, you begin working in the filling. On a sidenote, this is about the time the chicken was done. Take those babies out and let them cool. Next, cook the onions in some EVOO. When they start turning brown, add the almond flour and reduce heat. Add the chicken stock, coconut milk, salt, and pepper. After a quick stir, add the peas, carrots, and chicken.
At this time, take the crust out of the fridge. I pretended it was a pie crust and placed the crust ball between 2 sheets of wax paper before rolling it out. My crust was pretty gooey, so I had to put it back into the fridge often while rolling it out and shaping it. To shape it, I made outlines in the crust with the ramekins.
Next, spoon the filling into the ramekins. The recipe calls for 8 ramekins. I used 4 ramekins and put the rest of the filling into an 8×8 Pyrex pan. It worked out perfectly. Once the filling is dished up, place the crust circles on top of the ramekins. I placed the ramekins and 8×8 onto a baking sheet. This makes it easier to remove from the oven as well as catches the juices that overflow out of the baking dishes. Cook these babies for about an hour.
The pot pies come out LAVA hot, so let them sit for a bit before diving in. I was pleasantly surprised at how flaky the crust was. Delicious. These paleo pot pies taste like the real deal. They take a little time to make, but are most definitely worth it. This one’s a keeper.
Another quick sidenote. Are peas Paleo? Technically, no. They are a part of the legume family, along with green beans. The reasoning behind it has to do with lectin and a high glycemic index which I will explain in more detail another day. I agree with the author of the recipe in that it’s not chicken pot pie without the peas, so I decided to go for it. Part of my 10-15% modified Paleo.
Recipe found HERE.