Paleo Chicken Pot Pie

3 chicken breast chopped
Sunflower cooking spray
1/4 tsp pepper
1 tsp garlic powder
1 tsp Mrs. Dash Table Blend
1/2 tsp Oregano
1-2 tsp Savory
1 Tbsp Extra Virgin Olive Oil or coconut oil
2 cups Chicken Stock
1 Tbsp Almond Oil
1  medium Yellow Onion diced
¼ cup Arrowroot Powder
¼ cup Coconut Milk
1 cup Carrots diced, I used frozen, but all frozen veggies must be thawed and drained or it will be too runny
2 Garlic cloves minced
2 Celery Stalks diced
1 cup frozen or fresh peas, if frozen, thawed and drained (optional as peas are not Paleo, but we still eat them sometimes since my kids eat them willingly)
1 cup frozen or fresh green beans chopped, if frozen, thawed and drained (if you omit peas, add more carrots and green beans)

Biscuit Recipe

1 cup Almond Flour
1/2 cup Golden Flaxseed
1/2 cup Coconut Flour
2tsp Baking Powder
2Tbsp Almond oil
6 Eggs

Mix the dry ingredients in a bowl and in a separate bowl combine the eggs and oil, mix the eggs and oil into the dry ingredients




Preheat the oven to 325

Mix pepper, garlic powder, Mrs. Dash, savory and Oregano in a small bowl, sprinkle the mixture over the chicken

Spray a very large skillet with cooking spray, place chicken in the skillet, cover and cook on medium heat until the chicken is cooked through.  Drain and set the chicken aside


Heat the Almond and Olive oil in the skillet add the onions and garlic. Cook until the onions are translucent, stirring frequently, then add the arrowroot and stir well.  It will start to feel like a paste.

Add the chicken stock, savory and coconut milk. Mix thoroughly. Then add the remaining vegetables, chicken and season with pepper.

Saute in the pan until the mix is thick and the vegetables are slightly soft.   As it cooks you may need to add a little more coconut milk, I add about 2 Tbsp

Spray a 13 x 9 inch dish with cooking spray or grease with coconut oil

Pour the filling into the sprayed dish


Cover the filling from edge to edge with the biscuit mix.  Cook on 325 for about 25 minutes.  Check at 25 minutes to see if the biscuits are golden and the filling is bubbling.  If not, cook for 5 more minutes and check it again. Use a toothpick to insert just into the crust to make sure it is cooked through the underside of the crust too.