Paleo Chicken Pot Pie With Keto Options!

coconut milk

🥗Healthier: cashew cream

💰Cheaper: milk

Cashew cream adds creaminess while being dairy-free.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is gluten-free and lower in carbs.

Chop 1 onion, 3 stalks of celery, and 2-3 carrots.

Melt 4 tablespoons of butter in a skillet over medium heat.

Add the chopped vegetables and sauté until tender, about 5-7 minutes.

Add a quarter to a half cup of frozen peas to the skillet and sauté until everything is nice and tender.

Add 1 cup of full fat canned coconut milk to the skillet.

Add 2 cups of cooked shredded chicken to the skillet.

Pour in 1 cup of chicken broth.

Add 1 teaspoon of ground thyme, salt, and freshly ground pepper to the mixture and stir.

Let the mixture simmer for 10-15 minutes until it thickens up.

Prepare the keto pie crust as per the linked recipe and roll it out on parchment paper.

Invert the rolled pie crust over the filling in the skillet or an oven-safe dish.

Seal the edges of the pie crust to the pan.

Brush the crust with an egg wash for a shiny finish.

Bake in the oven at 350°F for 20-35 minutes until the top is browned and the filling is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens