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Chicken Pot Pie

By Jason Fung, MD

Chicken Pot Pie

Not many dishes are as comforting as delicious homemade chicken pot pie. This is a simplified paleo recipe of the traditional dish, meant for baking in ramekins with crumbled pie crust for the topping. You may have leftover crust as well, which is great for making miniature pies. Recipe from Paleo Grubs
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinners + Mains
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 chicken breasts cooked and shredded
  • 2 tbsp olive oil extra virgin
  • 2 large carrots peeled and diced
  • 2 stalks celery peeled and diced
  • 1/2 small onion diced
  • 4 cups spinach fresh
  • 6 oz mushrooms chopped
  • 1 tbsp thyme fresh
  • 3 cups chicken stock
  • 1 tbsp arrowroot powder
  • salt
  • pepper
  • 1 paleo pie crust

Instructions
 

  • Preheat the oven to 400 degrees F. Line individual ramekins with a thin layer of pie crust, reserving some for the topping.
  • Heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, and thyme to the pot. Stir in half a teaspoon of salt and cover. Cook for 10-12 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Stir in the spinach and cook for 5 minutes.
  • Place the arrowroot powder in a small bowl and whisk with one tablespoon of water to prevent clumping. Add the arrowroot and the shredded chicken into the saucepan and stir. Reduce the heat and cook until the mixture reaches a creamy texture for the filling. Remove from heat.
  • Divide the filling among the ramekins. Top with extra crumbled pie crust. Bake for 13-15 minutes, until bubbling and the top is golden brown. Serve immediately.

Nutrition

Nutrition Facts
Chicken Pot Pie
Amount per Serving
Calories
320
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
78
mg
26
%
Sodium
 
458
mg
20
%
Potassium
 
1100
mg
31
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
32
g
64
%
Vitamin A
 
9034
IU
181
%
Vitamin C
 
17
mg
21
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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