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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

3 Epic Paleo Pot Pie Recipes! Classic Creamy Chicken Pot Pie, Beef Burgundy Pot Pie &amp; Sausage &amp; Sage Pot Pie!

3 Epic Paleo Pot Pie Recipes! Classic Creamy Chicken Pot Pie, Beef Burgundy Pot Pie & Sausage & Sage Pot Pie!

Golden flakey crust, velvety gravy, tender vegetables and juicy meat all marry together to form a beloved comfort food classic… Pot Pie! Just thinking about it makes my stomach growl!  These three variations cover all the bases from classic chicken to beef burgundy to a creamy sausage and sage version which would be perfect for a potluck brunch! These also freeze beautifully so make it over the weekend and have a great weekday meal ready for you!

First select your pie crust - I have 4 that are crazy good (In different posts)

NOTE: For all of these recipes- the gravy can be made with ANY starch- so feel free to swap the tapioca for arrowroot, potato or corn starch. These pot pies can be EGG FREE, if you opt for one of the egg free crusts.

Yield: 1-9” Pie per variation 

 

Base Gravy for all 3 pies:

 

To a saucepan add 2 tbsp butter or ghee and 1 finely chopped onion. Cook over medium low heat for 20 minutes or so until the onions are caramelized. Add ¼ tsp black pepper, 1 ½ tbsp tapioca starch and 5 tbsp blanched almond flour. Stir for 1 minute and add 1 ¼ cup chicken broth or homemade bone broth f(substitute 1 cup broth and ¼ cup red wine for beef burgundy recipe), 1 tbsp heavy cream or coconut cream, ½ tsp garlic powder and ¼ tsp sea salt, stir and gently boil until thick. Remove from heat and set aside.

 

Classic Chicken Pot Pie:

Preheat oven to 350 degrees and prepare 2 batches of pie crust of your choice and place the bottom crust into a 9” pie dish and roll out and reserve the second for the top crust.  To a large skillet add 3 tbsp butter or ghee, 2 cup diced potatoes (2 medium), 1 cup chopped carrots (5-6 medium) and one small diced onion, stir to combine with the butter and place lid on pan to trap the heat and steam to help the veggies soften, about 6 minutes.  To the pan add 1 ½ lbs diced boneless skinless chicken thighs, 1 tsp sea salt, 1 tsp black pepper, ½ tsp garlic powder, ½ tsp dried thyme, ½ tsp dried basil and ½ tsp dried parsley and continue to cook until the chicken is cooked through, about 5 minutes.  To the pan add 1 ½ cups frozen or fresh peas and the gravy and stir to combine.  Pour the pot pie filling into the prepared crust, being sure to mound in the middle of the pan.  Place the top crust onto the pie, crimp the edges and poke a couple holes in the top to vent.  Place in oven and bake for 30 minutes or until crust is slightly golden.  Serve immediately or allow to cool and freeze for another day.  

 

Egg Free: yes

Nut Free: no

Dairy Free: yes, if ghee and coconut cream are used

Low Carb:  no

Sugar Free:  yes

 

 

Beef Burgundy Pot Pie:

Preheat oven to 350 degrees and prepare 2 batches of pie crust of your choice (page____) and place the bottom crust into a 9” pie dish and roll out and reserve the second for the top crust.  To a large skillet add 3 tbsp butter or ghee, 2 cup diced potatoes (2 medium), 1 cup chopped carrots (5-6 medium) and one small diced onion, stir to combine with the butter and place lid on pan to trap the heat and steam to help the veggies soften, about 6 minutes.  To the pan add 1 lb diced flank steak, 1 tsp sea salt, 1 tsp black pepper, ½ tsp garlic powder and ½ tsp onion powder and continue to cook until the steak is cooked through, about 3 minutes.  To the pan add 1 ½ cups frozen or fresh peas and the gravy and stir to combine.  Pour the pot pie filling into the prepared crust, being sure to mound in the middle of the pan.  Place the top crust onto the pie, crimp the edges and poke a couple holes in the top to vent.  Place in oven and bake for 30 minutes or until crust is slightly golden.  Serve immediately or allow to cool and freeze for another day.  

 

Egg Free: yes

Nut Free: no

Dairy Free: yes, if ghee and coconut cream are used

Low Carb:  no

Sugar Free:  yes

 

 

Sausage and Sage Pot Pie:

Preheat oven to 350 degrees and prepare 2 batches of pie crust of your choice and place the bottom crust into a 9” pie dish and roll out and reserve the second for the top crust.  To a large skillet add 3 tbsp butter or ghee, 2 cup diced potatoes (2 medium) and one small diced onion, stir to combine with the butter and place lid on pan to trap the heat and steam to help the veggies soften, about 6 minutes.  To the pan add 1 ½ lbs sliced mild italian sausage, 1 tsp sea salt, 1 tspblack pepper, ½ tsp garlic powder and ½ tsp dried sage and continue to cook until the sausage is cooked through, about 5 minutes. To the pan add 1 ½ cups fresh or frozen peas and the gravy and stir to combine.  Pour the pot pie filling into the prepared crust, being sure to mound in the middle of the pan.  Place the top crust onto the pie, crimp the edges and poke a couple holes in the top to vent.  Place in oven and bake for 30 minutes or until crust is slightly golden.  Serve immediately or allow to cool and freeze for another day.  

 

Egg Free: yes

Nut Free: no

Dairy Free: yes, if ghee and coconut cream are used

Low Carb:  no

Sugar Free:  yes

 

Paleo Dip 4 Flavors. Taco Dip, Cheeseburger, Caramelized Onion Spinach Artichoke Dip &amp; Mango Jalapeno Guac!

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8 Classic Cookie Recipes! (Paleo, Gluten Free, Grain Free, Egg Free, Nut Free, Dairy Free)

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