Paleo Chicken “Pot Pie”

Posted: January 16, 2014 in Recipes, Whole30 Challenge
Tags: , ,

Does anyone remember the polar vortex from last week? Yeah, it wasn’t that bad in my opinion, but it was still cold enough to make me crave a hearty meal. I have always loved a fresh, hot chicken pot pie, but obviously I can’t go grab a Marie Calendars from the store anymore, so I had to figure out something on my own. This Paleo Chicken Pot Pie is what I’d assume to be the result of a one night stand between a Shepherd’s Pie and a Chicken Pot Pie.

It’s full of flavor and super satisfying which means it has become an almost bi-weekly addition to my prepared meals. I hope you enjoy it just as much as I do!

paleo chicken pot pie

Ingredients

Filling

  • 1 whole chicken (You can use a pre-cooked one from the store if you want for convenience. If you want to roast your own, you’ll find the directions below.)
  • 4 regular carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 4 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of chicken stock
  • 2 Tbsp olive oil
  • 2 tsp arrowroot powder
  • 1 Tbsp celery salt
  • 1 tsp crushed basil
  • 1 tsp thyme

Topping

  • 1 large sweet potato, cubed into 1-inch pieces
  • 1 14-oz can pumpkin puree (NOT the pumpkin pie filling)
  • 1 egg
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Directions

  1. Preheat your oven to 400* F.
  2. If you’re using a pre-cooked chicken from the store, remove the skin and throw away (or eat it like me). Pull all the meat from the bones. This doesn’t need to be done neatly as you’ll be shredding it anyways.
  3. Shred the chicken into bite size pieces and set aside.
  4. In a large pot, heat the olive oil over medium heat.
  5. Add onions and cook for about 3 minutes until they start to turn translucent.
  6. Add garlic and cook for an additional minute until garlic becomes aromatic. Make sure to stir occasionally so the garlic doesn’t burn.
  7. Add the celery and cook for an additional 1-2 minutes.
  8. Add the carrots, parsnips, chicken stock, celery salt, basil, and thyme. Let the liquid come to a simmer/light boil.
  9. Try to move some vegetables aside to expose the broth. Add the arrowroot powder to the broth and stir until dissolved. The arrowroot powder is a thickener, so it will stick to your veggies and not dissolve if you don’t add it to just a portion of broth first and stir in that area until dissolved. Once it’s dissolved, mix the entire pot.
  10. Add the shredded chicken and mix everything together.
  11. Empty the pots contents into your biggest casserole dish (no need to grease the pan).
  12. Put the sweet potato cubes into a steamer basket and steam until soft. A fork should easily go through an entire chunk.
  13. Move the sweet potato cubes to a large mixing bowl and smash with a fork or potato smasher.
  14. Add the can of pumpkin, egg, and spices and mix together.
  15. Spread the sweet potato mash evenly on top of the chicken and vegetable filling.
  16. Cook for 20 minutes in your pre-heated oven.

20140116-211555.jpg

How to roast a chicken…

  1. Preheat your oven to 425* F
  2. Remove the giblets and rinse the bird, inside and out. Pat the outside dry with a paper towel.
  3. Liberally salt the inside with salt and pepper, then stuff the cavity with a halved lemon and some sprigs of fresh rosemary.
  4. Place some additional sprigs of rosemary under the skin.
  5. Rub some clarified ghee on the outside of the chicken, then salt and pepper.
  6. Place the chicken in a roasting pan and roast for 1.5 hours or until the juices run clear when you cut into a thigh.

roasted chicken

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