Paleo Chicken Pot Pie

5 from 2 votes

Servings:

Calories: 704kcal

Preheat the oven to 400ºF.
In a medium mixing bowl, combine the crust ingredients to form the "dough" for your topping~ then set aside. Combine the broth and coconut milk (for your "filling") in a small bowl & keep it by the stove.
In a large skillet, melt the butter or ghee over medium heat. Add the onion & garlic, and cook for about 2 minutes, stirring often, until soft.
Stir in the arrowroot flour using a wooden spoon or rubber spatula. Slowly and gradually pour in the broth/coconut milk mixture a little at a time, while continuously stirring. Continue cooking & stirring for a couple more minutes, until it becomes thickened and bubbly.
Add the cooked chicken and vegetables of your choice (the vegetables should be raw), stir, then remove from the heat. Season with salt & pepper to taste, and stir in crumbled bacon if you like.
Pour the mixture into your baking dishes. Top it evenly with the crust mixture, by pressing the dough into a flat/round shape in your hands then laying over top the filling, or by sprinkling the dough over top in "crumbles". (I did it both ways-- it just gives a slightly different look but works either way!)
Bake at 400ºF for 30 to 35 minutes, or until the crust is golden brown. Let the pot pie sit for a few minutes before serving.

Try different vegetables like celery, mushrooms, or broccoli
Substitute tapioca or coconut flour for the arrowroot flour, for a slight texture difference. Coconut flour is a bit more "gritty" but would still work if that's what you have on hand.
I used four 20-oz oven safe bowls, but you could also use a 9 x 9" baking dish. If you use a large 9 x 13" baking dish, you may need to make more "crust".
The oven safe bowls were a gift from my mom, but you can find them at Costco or Amazon.com