Easy Paleo Chicken Pot Pie

Easy Paleo Chicken Pot Pie:

(Serves 6)

*Want a recipe that saves time and money? Here it is! This chicken or turkey pot pie is SO EASY and FAST! I make two at a time and double the recipe so I can freeze the second one for later. It freezes and thaws perfectly! I can eat this for an entire week or more for dinner and love it! I know you will, too! Yummy, healthy, comfort food!



-1 box Simple Mills Pizza crust mix (AMAZING Paleo company with great mixes. Their mixes can be ordered online on their website at http://www.simplemills.com or find at Fresh Market, Whole Foods, Earthfare, and other health store foods providers).

-1 Tbsp. organic apple cider vinegar (Braggs preferred…found at Publix, Fresh Market, Whole Foods, and most other grocery stores)

-6 Tbsp. water

-Add in 1 to 2 tsp. finely ground Himalayan sea salt to taste (not in the instructions on the box)

-Parchment paper (optional)

-Rolling pin

-rubber mat (optional)


-One 15oz. can organic sweet potato puree

-1/3 cup organic coconut milk

-1 cup organic frozen green peas (some consider green peas Paleo…even the founder of the Paleo diet…but if you are particular about digestive issues in response to legumes, omit. FYI green peas in moderation, are very easy on the digestive system unlike other legumes-I know from experience with all of my digestive issues)

-1 large organic yellow onion chopped (frozen and chopped is easiest)

-1 cup chopped organic rainbow carrots (frozen and chopped is easiest)

-2 cups organic chopped mushrooms (optional)

-1 pound ground or chopped, free-range, organic, chicken (organic rotisserie works, too) or ground organic, free-range turkey

-1 Tbsp. chopped organic rosemary

-1 Tbsp. chopped organic thyme

-3 tsp. Himalayan sea salt (more or less to taste)

-2 tsp. ground black pepper (more or less to taste)

-1 cup organic chicken broth

-3 Tbsp. organic virgin olive oil

-Organic Coconut Oil Non-Stick cooking spray (Kelapo brand preferred…found at Publix, Earthfare, and Whole Foods)

-Le Creuset or other casserole dish (at least small or medium sized dish 11x7x2). Its ok if the dimensions are a few inches larger, your pot pie will just be a but more shallow)

-Large soup pot


  1. Preheat your oven to 350 F.
  2. Spray the inside of your casserole dish with nonstick cooking spray.
  3. Spray the inside of a large soup pot with nonstick spray and pour in your olive oil. Heat your pot over medium high heat and add your onion. Cook until translucent, about 10 minutes, stirring frequently. Then, add your chicken or turkey, mix with your onion, chopping with a wooden spoon/spatula and stir until cooked.
  4. Add your chicken broth, green peas, carrots, mushrooms, thyme, rosemary, sea salt, and black pepper and mix well. Turn heat to medium-low and cook while preparing your sweet potato mixture.
  5. In a Vitamix or other blender, mix your sweet potato puree and coconut milk on high until thoroughly combined. Add your creamy sweet potato mixture to your soup pot and stir into other ingredients. Continue to cook on low while you prepare your crust.
  6. Prepare your crust according to the directions on the box.
  7. Measure out two sheets of parchment paper the size of your casserole dish and spray the insides with nonstick spray. Place your parchment paper on a rubber mat with the nonstick spray side up.
  8. Then oil your fingers with olive oil (to keep your hands from sticking to the dough) and roll your dough into a ball. Place your dough on the oiled side of your parchment paper on your rubber mat (prevents parchment paper and dough from slipping while rolling it out) and place the other piece of parchment paper on top (oiled side down on the dough) (this keeps your parchment paper from sticking to the rolling pin and allows for no cleanup)…sorry for all the parentheses, haha.
  9. Roll out your dough with a rolling pin between the two pieces of parchment paper to the size of your casserole dish.
  10. Dump the filling in your soup pot into the casserole dish and place your crust on top. Prick the dough a few times to allow steam to escape.
  11. Cook on the middle rack for 1 hour. Let cool for 10 minutes at least before serving.
  12. Enjoy!!!

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