Wednesday, February 1, 2012

Paleo Chicken Pot Pie Casserole

I Took several recipes and combined to get this recipe... So good but needs some fine tuning...

Paleo Chicken Pot Pie Casserole
  • 2 Chicken Breasts (diced)
  • 1 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Pepper (to taste)
  • 2 cup Chicken Stock
  • 2 Tbsp Walnut Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ medium Yellow Onion (diced)
  • ¼ cup Arrowroot Powder
  • ¼ cup Coconut Milk
  • ½ cup Carrots (diced)
  • 2 Garlic cloves (minced)
  • 1 cup mushrooms, sliced
  • 2 Celery Stalks (diced)
  • 1 Sweet Potato (small, diced)
  • 1 cup Broccoli Florets (optional)
  • 1 tsp Sage
Crust (optional)

  • 2 cups almond flour
  • 2 eggs
  • 2 tsp olive oil
  • 1/4 cup coconut milk
  • dash of garlic powder 
Mix together and place on top of mixture after you put in the pan to bake.....

Preheat the oven to 400 degrees Fahrenheit. Heat 1 tbsp of the extra virgin olive oil and cook the chicken. Drain the grease and set the chicken aside.

Heat 2 Tbsp kerrygold butter over medium high heat and add the onions and garlic. Cook until the onions are almost translucent then whisk in your arrowroot powder.  Whisk for about a minute and then add your chicken stock.  Season with salt and pepper and let thicken for a few minutes add sage and coconut milk. Mix thoroughly. Then add the remaining vegetables, chicken and season with sea salt and pepper. Saute in the pan until the mix is thick and the vegetables are slightly soft.
 Bake for 15 min then turn down the heat to 325 degrees bake for an additional 15 min

Going to need to tweak this recipe a bit. It turned into soup instead of that thick creamy texture after I baked it! Next time I will do without the crust and I will steam all veggies, add in after I put meat in with the "gravy" mixture and skip the baking part!

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