Paleo Classic Chicken Pot Pie Filling
Experience the ultimate comfort food reinvented with this Paleo Classic Chicken Pot Pie Filling—a wholesome twist on a timeless favorite, perfect for those following a paleo lifestyle. Made with tender chunks of chicken breast, a medley of vibrant vegetables, and a creamy base of coconut milk, this filling is both rich in flavor and dairy-free. Thickened naturally with tapioca starch and infused with fragrant fresh thyme, it delivers a hearty, homestyle taste without any grains or gluten. Whether you’re baking it into a savory pie or serving it as is, this paleo-friendly recipe is a versatile, satisfying option that comes together in under an hour. Perfect for meal prep or weeknight dinners, this dish offers a healthy and delicious take on classic comfort food.
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Ingredients
- 2 tablespoons coconut oil
- 1 large onion, diced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 1.5 pounds chicken breasts, cubed
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons tapioca starch
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat coconut oil in a large skillet over medium heat.
Step 2
Add diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.
Step 3
Stir in the minced garlic and cook for an additional 1 minute.
Step 4
Add the cubed chicken to the skillet. Cook while stirring frequently until the chicken is browned on all sides, about 5-7 minutes.
Step 5
Pour in the chicken broth and bring to a simmer. Allow the mixture to cook for about 10 minutes until the chicken is cooked through.
Step 6
Stir in the coconut milk and bring back to a gentle simmer.
Step 7
In a small bowl, mix the tapioca starch with a bit of cold water to form a slurry. Add the slurry to the skillet, stirring constantly until the sauce thickens, about 2-3 minutes.
Step 8
Add the frozen peas and thyme to the mixture, and season with salt and black pepper.
Step 9
Stir everything together and allow to cook for another 5 minutes, until the peas are heated through.
Step 10
Adjust seasoning to taste and remove from heat. The filling is now ready to be used for a pot pie.
Nutrition Facts
| Serving size | (1995.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1828.8 |
| Total Fat 54.0g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 578.3mg | 0% |
| Sodium 4190.5mg | 0% |
| Total Carbohydrate 94.6g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 42.0g | |
| Protein 230.4g | 0% |
| Vitamin D 88.5IU | 0% |
| Calcium 307.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3698.1mg | 0% |
Source of Calories