Chicken Pot Pie is a southern tradition, and I grew up knowing a quick route to creating the inner workings of this chicken ooey-gooey goodness by using a red and white can “Cream of Chicken Soup” as my base. Add in some canned mixed veggies, toss in a pre-made pie shell, and top it all with an easy biscuit or cornbread topping and you were well on your way to a Chicken Pot Pie supper! Now, I know at special occasions grandma would make it with a lil more “from scratch finesse,” but for the majority this was the base recipe I knew about, was familiar with, and to be honest never really liked. I just have never been a big fan of chicken pot pie, till now.
When my husband and I started dating I found out that Chicken Pot Pie was one of his favorite dishes. I told him that I personally wasn’t a big fan, but would be more than happy to make it for him every now and again. When we got married I tried harder to whip up 2 pies every once in a blue moon (I didn’t really make 2 pies just to be extra sweet, it really was because 2 pie crust shells usually came in one package…LOL). I would make something similar to the quick and easy version I described above, and would have it waiting hot and fresh out of the oven when he would arrive home.
When I started cooking and eating Grain Free “real food” this was a dish I no longer had a go-to for. I have seen recipes here and there, but if I was going to go to the trouble to make this dish from scratch, aligned with my dietary preferences and lifestyle, then I wanted to just jump into the kitchen with several good old school southern recipes in mind (not Paleo/Primal versions), and start coming up with how I could Paleorize it! I hoped that after completing this new creation maybe I would actually enjoy it too! So I got to work, put my southern flare on it, mixed in my Paleo tendencies, and viola out of the oven it came! I was really proud of how it turned out, and I am happy to say it’s a dish that the whole family now enjoys, not just daddy
(One of the best things about my recipe is I cook the filling in the crock pot while I am away at work! Great way to slow cook this delicious dish all day, and an easy way to throw such a hearty, from scratch southern style dish together for supper!)
Southern Style Grain Free Chicken Pot Pie
- 4 cups of Chicken Stock
- 2 tablespoons grassfed butter (melted) or ghee
- 1 tablespoon bacon fat
- 2 carrots (ribboned or sliced into ½ inch thick disk)
- 3 celery stalks (sliced ½ inch thick)
- 6 boneless skinless chicken breast
- 1 teaspoon chili powder
- 1 cup coconut cream (canned coconut milk cream that separates from clear coconut liquid)
- 2 tablespoons coconut flour
- 2 eggs (beaten)
- 1 tablespoon garlic minced (3 cloves)
- 1 cup mushrooms (sliced)
- 1 small onion (diced)
- 1 cup Pinkeye Purple Hull peas (field peas are actually a legume, not a pea, so if bothersome substitute green peas)
- 2 parsnips (sliced into ½ inch thick disk)
- 2 turnips (diced)
- 2 tablespoons Primal GRITS Cajun Seasoning
- Salt and Pepper to taste
Ingredients for Topping
- 2 tablespoons applesauce
- 1 ½ teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 4 tablespoons grassfed butter (melted)
- ¼ cup coconut cream (canned coconut milk cream that separates from clear coconut liquid)
- ¼ cup coconut flour
- 3 eggs
- 1 tablespoon maple syrup
- 1 cup pecans (grounded into nut meal)
- 1 teaspoon sea salt
- Complete prep work: peel, slice, or dice all veggies listed (I used a julienne slicer to cut carrot ribbons, but you can just slice into disk shapes if preferred).
- Place chicken breasts in crock pot.
- Next place all prepped vegetables in crock pot: carrots, celery, mushrooms, onion, peas, and parsnips.
- In separate bowl combine the rest of the ingredients: chicken stock, butter, coconut cream, eggs, garlic, chili powder, coconut flour, PG’s Cajun Seasoning, salt and pepper. Stir till mixed well.
- Pour mixture over chicken breast and vegetables.
- Add bacon fat and stir in.
- Cover and cook on low heat for 7-8 hours.
- Near the end of cooking make sure to taste test and add salt and/or pepper to reach desired taste.
- When ready to put together chicken pot pie dish. Strain the cooking liquid except for about 1 cup that will need to remain as part of the chicken pot pie mixture. (I seal the excess liquid in an air tight container and use it as my “cream of chicken soup” base for other recipes.)
Instructions for Topping (mix up when ready to put the dish together)
- Grind pecans in food processor and place in mixing bowl.
- Add other dry ingredients: coconut flour, baking soda, and sea salt. Stir till combined.
- In a separate bowl combine all wet ingredients: applesauce, butter, coconut cream, eggs, maple syrup, and vinegar.
- Combine dry and wet ingredients and mix well.
- Preheat oven 350 degrees.
- After straining the crock pot mixture (except for about 1 cup of cooking liquid that needs to remain as part of mixture) place in a baking dish.
- Spoon the prepared topping over the crock pot mixture until it’s covered well.
- Place baking dish in the oven uncovered and bake for 25 to 30 minutes (bake till toothpick inserted in the middle of the dish comes out clean).
- Remove dish from oven, let cool to desired serving temp, and pass out that scrumptious Southern Style Grain Free Chicken Pot Pie to your family and friends. Enjoy!!