Hot Chicken Pie (Paleo, Gluten-Free)

Your classic chicken pot pie, free from grains, gluten, dairy and soy. Comfort food as it's finest.

By
Bella Grace
Hot Chicken Pie (Paleo, Gluten-Free)

Chicken pie holds a special place in my heart. Not only is it delicious, comforting and hearty, but it also reminds me of my family.

My late Grandfather (who was known as Grandpa Noise because of his fabulously loud voice) loved chicken pie, and after shouting around the house at a family get together that it was "HOT CHICKEN PIE" time, it quickly became a jokey catchphrase among the cousins. Ten years later, the phrase continues puts a smile on my face.

Despite the Texas summer weather *blessing* me with 100- degree heat every day, sometimes you still crave warm, filling comfort food.

Today is one of those days. Hot, creamy pie sounds delicious right now.

I went through my recipe database and remembered that I made this yummy chicken pot pie recipe years ago in honor of my Grandpa Noise. 

Enjoy!

Grandpa's "Hot Chicken Pie" (Paleo, GF, DF)

Ingredients (crust):

4 cups almond flour

1/2 cup arrowroot flour

2 egg whites

pinch of salt

Ingredients (creamy sauce):

1 head of cauliflower

3 cups chicken or bone broth

2 egg yolks

1 clove garlic

Ingredients (filling):

4 large chicken breasts, cooked

3 large carrots, chopped

1 large diced onion

3 cups parsnips, cubed

1 large sweet potato, cubed

pinch of pink salt

3 Tbsp coconut oil

Method:

1. Start by making your crust. Combine all crust ingredients and work them together with your hands to form a dough.

2.  Press your dough into a large rectangle on parchment paper and refrigerate.

3. Now onto making your creamy sauce. Simmer the cauliflower and garlic in broth until cauliflower is soft (about 19-20 minutes)

4. Blend cauliflower, broth, and garlic in a food processor until pureed. Add your whisked yolks.

5. In a large pot, heat coconut oil and add onion, carrots, and parsnips. Sautee for approx. 15 minutes, until vegetables are heated.

6. Add your sweet potato cubes and chicken and cook until both are heated thoroughly.

7. Remove from the heat and add your cauliflower sauce to your filling. Add some salt and pepper or another seasoning if you fancy!

8. Pour the filling mixture into a large rectangular pan and carefully transfer your pie crust on the top.

9. Put a few cuts or even decorations into the crust to allow steam to escape (looks pretty too!)

10. Bake your chicken pie for approximately 40 minutes at 375F until the crust is a beautiful golden brown.

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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