Paleo Classic Chicken Pot Pie Filling
This Paleo Classic Chicken Pot Pie Filling is a wholesome, gluten-free twist on the comforting classic, ideal for lovers of creamy, savory flavors who follow paleo diets. Made with a rich combination of coconut milk, chicken broth, and tapioca starch, this dairy-free recipe delivers the perfect balance of creamy thickness without compromising dietary restrictions. Packed with tender chunks of chicken breast, vibrant veggies like carrots, celery, and peas, and aromatic notes of fresh thyme and garlic, this filling is bursting with flavor and nutrition. Easy to prepare in just one skillet, this paleo-friendly base is perfect for pot pies or served as a hearty stand-alone entrée. Whether you’re avoiding grains or simply looking for a healthier spin on a favorite dish, this recipe is sure to satisfy!
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Recipe Information
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
Instructions
Heat coconut oil in a large skillet over medium heat.
Add diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute.
Add the cubed chicken to the skillet. Cook while stirring frequently until the chicken is browned on all sides, about 5-7 minutes.
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.
Stir in the coconut milk and bring back to a gentle simmer.
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.
Add the frozen peas and thyme to the mixture, and season with salt and black pepper.
Stir everything together and allow to cook for another 5 minutes, until the peas are heated through.
Adjust seasoning to taste and remove from heat. The filling is now ready to be used for a pot pie.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 42.0 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3698 mg | 79% | |
*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.
