Indulge in our Coconut Bliss Chicken Pot Pie – a healthy, delicious comfort food perfect for paleo, grain-free, and gluten-free diets. Packed with tender chicken and fresh vegetables, simmered in a rich coconut milk broth, and topped with a golden, coconut flour crust, this dish is not only tasty but also rich in healthy fats and gut-friendly ingredients. Enjoy a nourishing, delightful escape with every bite!
what you need
- 500grams cooked organic chicken meat, roughly chopped
- 2 large leeks, chopped
- 2 large garlic cloves
- 3 tbs butter, olive or coconut oil
- 1 onion, finely chopped
- ½ cup frozen or fresh peas
- 1 carrot, sliced
- 1 1/2 cups chicken stock or water with 2 TBS bone broth paste
- 1/3 cup coconut cream
- 1 Tbsp. arrowroot powder
- 1 ½ tsp sea salt
- 1 Tbsp. fresh parsley, minced
- 1 Tbs fresh tarragon or 1 tsp dried tarragon
- For Pie Crust Topping:
- ½ cup coconut flour
- ½ tsp. baking soda
- 1 tsp. salt
- ½ tsp. pepper
- 4 eggs
- 1/3 cup coconut oil, melted
- ¼ cup coconut milk
- 2 tsp. apple cider vinegar
what to do
- Preheat the oven to 200 Celsius.
- Heat the oil over medium heat in a fry pan and add leek, carrot, onion and garlic. Fry gently for five minutes.
- Ad in peas, stock, chicken meat, coconut cream, herbs and salt.
- Remove two tablespoons of liquid from pan and gently stir in arrowroot to form a thick paste.
- Gradually add this mixture to the pan, stirring continuously to avoid lumps. The sauce should thicken.
- Pour mixture into a casserole dish and set aside while you prepare the topping.
For topping:
- Whisk together all the topping ingredients so the batter is smooth and lump free.
- Spread the mixture evenly over the chicken mixture.
- Place in oven and bake uncovered for approximately 30 minutes. Topping should be crispy and golden brown.
- Delicious served hot with a crispy baked potato and steamed broccoli.
