Pot Pie

I love how pot pie warms your soul.  I made this Paleo by using Elana's Pantry Pie Crust and using coconut milk instead of heavy whipping cream.  The first recipe is a traditional pot pie the second one is super savory. 

Traditional Pot Pie

2 chicken breasts, cut into 1 inch pieces
1/2 cup peas
1/2 cup carrots
1-2 potatoes cut into 1/2 inch pieces
1/2 cup broccoli
1/2 cup chicken broth
1 cup coconut cream
2 tsp potato starch
1 tbs sage
2 tsp thyme
1-2 tsp tarragon
Sea salt and pepper to taste
 

Cook the chicken until browned, but still pink in the center, in coconut oil or grass-fed butter.  Coat chicken with potato starch and remove from pan.  Add potatoes and carrots along with some coconut oil and sauté until al dente.  Add the chicken, other vegetables, coconut cream, broth and seasonings. Simmer until it thickens, remove from heat.  

Prepare the crust and form two balls.  Take one ball and press in to a pie pan.  Pour the veggies and chicken into the pie dish, spread evenly.  Take other pie crust ball and spread out to form a crust on top.  Bake at 350 for 45-1 hour.  

Savory Pot Pie

Use the same crust as listed above and prepare it the same way

1/2 cup pearled onions, cut in half
4-6 short ribs (braised for 6-12 hours in a crock pot), shredded
1/2 cup carrots
1/2 cup beef broth (use the broth from the braised short ribs)
1 cup coconut cream
2 tsp potato starch
2 tsp thyme
Sea salt and pepper to taste
2-4 tbs grass-fed butter

Saute pearled onions and carrots in the butter, until onions are almost translucent, about 10 minutes.  Add the potato starch until carrots and onions are coated.  Add the cream, broth, and seasonings and simmer until thick.  Put into pie shell, along with short ribs, top with other pie crust and bake at 350 for 30-40 minutes, until the crust is golden brown.