Paleo Classic Chicken Pie
Warm, hearty, and completely grain-free, this Paleo Classic Chicken Pie is a wholesome twist on traditional comfort food. Packed with tender chicken thighs, a medley of aromatic vegetables, and a creamy coconut milk-based sauce, this recipe strikes the perfect balance between rich flavor and clean eating. The golden, flaky crust—crafted from almond and coconut flour—adds nutty depth while keeping it gluten-free and paleo-friendly. Enhanced with fragrant dried herbs, this pie delivers an irresistibly savory meal that’s perfect for family dinners or meal prep. Ready in just under two hours, it’s a satisfying homemade dish that proves healthy cooking can be indulgent. Perfect for paleo enthusiasts and anyone craving comfort food without compromise!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
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.
Add the minced garlic and cook an additional 1 minute, until fragrant.
Stir in the chicken thighs and cook until browned, about 8 minutes.
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.
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.
In a mixing bowl, combine almond flour, coconut flour, and sea salt. Stir well.
Incorporate the remaining 1 tablespoon of coconut oil, egg, and cold water into the flour mixture. Mix until a dough forms.
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.
Pour the chicken filling over the crust in the pie dish.
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.
Bake in the preheated oven for 25-30 minutes, until the crust is golden brown.
Let the pie cool for 10 minutes before serving. Enjoy your Paleo Classic Chicken Pie!
Nutrition Facts
Calories |
3872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.1 g | 369% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 36.0 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 881 mg | 68% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3754 mg | 80% | |
*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.
