Paleo Chicken Pot Pie Recipe

I made a paleo version of chicken pot pie for dinner last night! With sweet potatoes on the bottom and an almond meal butter crumble on the top, it’s crust-less, but still really good!



3 chicken breasts, cooked and shredded

2-4 sweet potatoes (depending on size)

1 large onion

4 cloves garlic

1 cup chopped carrots

2 cups cooked green beans

4 TBSP grass-fed butter

2 cups chicken stock

1 cup coconut cream

1 cup almond meal

1 TBSP olive oil








First, chop the onion and the cloves of garlic. Melt 2 TBSP butter in a large saucepan and add the onions. Saute over medium heat until translucent, then add the garlic. This is a good time to preheat your oven to 350.


Add chopped carrots and saute these together for a few minutes. While the veggies are cooking, wash and slice the sweet potatoes. Cut then fairly thinly, and layer them on the bottom of a casserole dish. They should look roughly like this:


Drizzle a bit of olive oil over the top and bake for about 8 minutes. I found that pre-cooking the potatoes helps them get cooked all the way through when the whole pie gets baked.

Now that the sweet potatoes are in the oven, add the chicken broth, coconut cream, green beans, and shredded chicken to the veggies in the saucepot.


Stir well to combine, and turn the heat to medium-low. While the chicken and veggies start to simmer in the sauce, it’s time to add seasoning! Add a mix of oregano, rosemary, parsley, salt, and pepper – whatever seems right to you – to the pot and stir. I tasted it as I went along and added more until it tasted like chicken pot pie. Simmer until the sweet potato baking time is up, then remove from heat.

Melt the remaining butter in a small saucepot. Add the cup of almond meal, and stir to combine with the melted butter. Add a dash of salt and remove from heat. Let the mixture cool; I found that when I mixed the meal with the butter, it formed one large clump, but that I could break it up into more bread-crumb like bits as it cooled.

Pour chicken/veggie/sauce mixture over the sweet potatoes and spread out evenly. Sprinkle almond meal topping over everything, and bake for 30 minutes, or until the sauce is bubbling and the topping is brown. Enjoy!



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