Chicken & Squash Pot Pie

Here’s another great comfort food recipe. Serve it up at your next football party! This uses a little bit different vegetables. You could still use those frozen mixed veggies if desired, but I like the flavors that the squash provide. That’s what is great about pot pies – you can use what you want or what you have! The pie crust is paleo, vegan, gluten and dairy free! It still has a nice crisp to it and keeps traditional flaky, buttery flavor for your pot pie. This makes about 6 servings

Chicken & Squash Pot Pie

2 cups chicken, cooked and chopped or shredded
1 large potato, peeled and diced
1/2 cup carrots, diced
1/2 cup zucchini, thinly sliced
1/2 cup yellow squash, thinly sliced
1/2 cup eggplant, thinly sliced
1/4 cup onions, diced
1/4 cup mushrooms, diced
1 Tbsp potato or corn starch
1 Tbsp olive oil
1/2-1 cup chicken broth
1 tsp sea salt
1/2 tsp black pepper
1 tsp ground sage
1 tsp parsley
1 cup almond flour
1 Tbsp coconut flour
2 Tbsp palm shortening pieces, cold (or butter)
1 tsp baking soda
2 tsp apple cider vinegar
1 flax egg (1 Tbsp flax, 3 Tbsp water)
1/2 tsp sea salt
1/4 cup water (plus more if necessary)

  • In a large skillet, saute onion and mushrooms in olive oil for about 10 minutes. Sprinkle over potato or corn starch and stir until rue forms.
  • Slowly pour in 1/2 – 1 cup chicken broth, stirring constantly. Add in more liquid to get desired consistency – this will be your sauce or gravy. Sprinkle over sea salt, pepper, sage and parsley.
  • In a large casserole dish, combine chicken potato, carrots, zucchini, squash, eggplant and mushroom sauce. Stir until coated with sauce.
  • In a large mixing bowl, combine almond flour, coconut flour, baking soda, vinegar, salt and palm shortening. Mix over medium speed until a coarse crumble forms. Add in flax egg and water and mix until dough ball forms. Add more water if mixture is too coarse.
  • Place dough ball onto a piece of wax paper. Top dough with another piece of wax paper. Using a rolling pin, roll out dough until about 1/4″ thick and rectangular.
  • Top chicken mixture with pie crust and score in a couple places to allow steam to release.
  • Bake at 350F for about 30 minutes or until crust is crisp and starting to brown. Remove from oven at let sit for about 10 minutes to cool.

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