Paleo Chicken and Mushroom Pot Pie
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The Defined Dish · by Alex★ 4.8 (4)

Paleo Chicken and Mushroom Pot Pie

NUTRITION · PER SERVING—
CAL 26%·PRO 27%
CARBS 39G29% OF CAL
4G FIBER24G OTHER10G TOTAL SUGAR
FAT 31G53% OF CAL
6G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A pot pie made with paleo flour blends and dairy-free cream, filled with chicken, mushrooms, and kale. Warm and comforting while staying paleo-compliant.

mainamericancasserolechickendairy freegluten free
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Nutrition & ingredients

Ingredients

  • 1 cup cassava flour + 1 tablespoon
  • ¼ cup coconut flour
  • ½ cup extra virgin olive oil, avocado oil OR safflower oil (*(pick one that is neutral in flavor))
  • ½ teaspoon kosher salt
  • ¼ tsp baking powder
  • 3 tablespoons extra virgin olive oil, avocado oil OR safflower oil
  • 1 large shallot (diced)
  • 2 cloves garlic (minced)
  • 3 cups mushrooms (loosely chopped (I used both shiitake and baby bella))
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried sage
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ½ tbsp cassava flour
  • 1 cup low sodium chicken broth
  • 2 cups cooked (chopped chicken (I use rotisserie chicken))
  • 2 cups stem removed and finely chopped lacinato kale
  • 1 cup dairy-free creamer (I use Nutpods Original)
  • Zest of half a lemon
  • 1 egg
PREP
—
SODIUM
830MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.