Paleo Classic Chicken Pie

Indulge in the comforting flavors of a hearty **Paleo Classic Chicken Pie**, a wholesome twist on a timeless favorite. This grain-free, dairy-free recipe boasts a buttery almond and coconut flour crust that perfectly complements the creamy chicken and vegetable filling. Made with tender chicken thighs, fresh aromatics, and a velvety blend of coconut milk and arrowroot-thickened broth, this paleo-friendly dish is packed with nourishing ingredients and savory herbs like thyme, rosemary, and oregano. Easy to prepare in just 30 minutes of prep time and baked to golden perfection in under an hour, this pie is perfect for family dinners or meal prep. Serve it warm for a satisfying, guilt-free comfort food that suits paleo and gluten-free lifestyles alike.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams boneless, skinless chicken thighs
• 3 tablespoons coconut oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 480 milliliters chicken broth
• 240 milliliters coconut milk, full-fat
• 3 tablespoons arrowroot powder
• 1 teaspoon mixed dried herbs (thyme, rosemary, oregano)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 240 grams almond flour
• 40 grams coconut flour
• 1 egg
• 0.5 teaspoon sea salt
• 60 milliliters cold water

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large skillet, melt 2 tablespoons of coconut oil over medium-high heat. Add the diced onions, carrots, and celery. Cook until softened, about 5 minutes.

Step 3

Add the minced garlic and cook an additional 1 minute, until fragrant.

Step 4

Stir in the chicken thighs and cook until browned, about 8 minutes.

Step 5

Add the chicken broth, coconut milk, mixed herbs, salt, and pepper. Bring to a simmer and let it cook for 20 minutes, until the chicken is fully cooked and the mixture slightly thickened.

Step 6

Mix arrowroot powder with a little cold water to create a slurry, then stir it into the chicken mixture to thicken the sauce further. Cook for another 5 minutes. Remove from heat.

Step 7

In a mixing bowl, combine almond flour, coconut flour, and sea salt. Stir well.

Step 8

Incorporate the remaining 1 tablespoon of coconut oil, egg, and cold water into the flour mixture. Mix until a dough forms.

Step 9

Divide the dough into two parts. Roll one part between two sheets of parchment paper to create a base crust and transfer it to a pie dish.

Step 10

Pour the chicken filling over the crust in the pie dish.

Step 11

Roll out the remaining dough to form the top crust. Place it over the filling, sealing the edges. Cut a few slits in the top crust to allow steam to escape.

Step 12

Bake in the preheated oven for 25-30 minutes, until the crust is golden brown.

Step 13

Let the pie cool for 10 minutes before serving. Enjoy your Paleo Classic Chicken Pie!

Nutrition Facts

Serving size	(2180.2g)

Amount per serving	% Daily Value*
Calories	3872.1

Total Fat 288.1g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 821mg	0%
Sodium 5520.0mg	0%
Total Carbohydrate 148.8g	0%
Dietary Fiber 56.6g	0%
Total Sugars 36.0g
Protein 211.1g	0%

Vitamin D 83IU	0%
Calcium 881.3mg	0%
Iron 27.4mg	0%
Potassium 3754.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 20.9%

Carbs: 14.8%