Paleo Pot Pie - No Peas

A Whole30- and Paleo-compliant pot pie recipe that uses a combination of carrots, celery, and broccoli in place of traditional peas. This dish, which is creamy and comforting, is ideal for people who follow a clean eating regimen.

Ingredients:

• 2 cups cooked chicken, diced
• 2 cups mixed vegetables carrots, celery, and broccoli, chopped
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons almond flour
• 1/2 cup chicken broth check for compliant brand for Whole30
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cauliflower crust see instructions

Instructions:

Preheat your oven to 375F 190C

In a large skillet, heat the coconut oil over medium heat

Add the mixed vegetables and saut for 5-7 minutes or until they start to soften

Stir in the almond flour and cook for an additional 2 minutes to create a roux-like consistency

Slowly whisk in the coconut milk and chicken broth, ensuring there are no lumps

Add the diced chicken, dried thyme, garlic powder, salt, and pepper

Stir well to combine

Simmer the mixture for 5-7 minutes, allowing it to thicken

Adjust seasonings to taste

While the filling simmers, prepare the cauliflower crust see instructions below

Pour the chicken and vegetable filling into a pie dish

Place the cauliflower crust over the filling, sealing the edges of the dish

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling

Serve hot and enjoy your Paleo Pot Pie