Another week is in the works and what could make it better than some good ol’ comfort food? Growing up, do you remember eating those delicious single-serving chicken pot pies from the freezer section? I sure do, and they were amazing. On the special occasion that my dad, aka “Mr. Mom,” was feeling fancy, he would make up chicken pot pies from scratch and those were even more amazing. I always felt like it was a real treat when we got chicken pot pies, whether they were from scratch or the freezer. I mean, who doesn’t love dessert and dinner combined into one delectable dish?

Ever since I have given up less-healthy foods in favor of more-healthy foods, I have been trying to figure out how to recreate some of the comfort foods that were a staple in my childhood. I first made these a couple of years ago for my now ex-boyfriend. I was amazed when he gobbled the pot pie down. He was the type of person that if you told him something was healthy, he would have a natural bias against it. Guess these were the exception and not the rule.

So, if you want comfort food that reminds you of your childhood, or just to satisfy a picky eater, these pot pies will do the trick. The topping is light and nutty, and when mixed with the molten chicken and veggie mixture, it creates a seriously winning combination. They are also moderately easy to put together, making a satisfying and delicious weeknight meal in no more than an hour.

Paleo Childhood Chicken Pot Pies Ingredients (serves 2):

Crust

• 1 1/4 cup fine almond flour
• 1 tablespoon coconut flour
• 1 egg (beaten and divided into two)
• 2 1/2 tablespoons ice cold water
• 1/2 teaspoon salt
• 2 tablespoons palm shortening

Filling

• 1 shallot, finely diced
• 2 celery stocks, finely diced
• 2 carrots, finely diced
• 2 tablespoons fat of choice (I prefer bacon fat, but extra virgin olive oil works, too)
• 2 tablespoons tapioca flour
• 1 cup chicken stock
• 1/2 teaspoon chopped fresh thyme
• salt and pepper to taste
• 1 cup chopped cooked chicken thighs (if you prefer white meat, you can use breast meat)

Directions:

1. Pull out your food processor. Add the almond flour, coconut flour, 1/2 of a beaten egg (save the other 1/2 to brush the top of the crust before it goes in the oven), ice water, and salt. Pulse until mixture has just started to come together (about 30 seconds).
2. Dab shortening around the food processor bowl and pulse until incorporated. The less mixing you do, the better.
3. Remove the mixture from the bowl and divide into two balls. Place the balls of dough in the refrigerator on parchment paper while you are making your filling.
4. Preheat oven to 375°F.
5. Pull out a large skillet and place over medium-high heat. Add extra virgin olive oil, shallot, celery, and carrots. Saute until they start to soften, about 4-5 minutes.
6. Sprinkle tapioca starch on top of veggies, stir in, and cook for about 30 seconds.
7. Add chicken stock, thyme, salt, and pepper. Taste to make sure that your seasoning is on point.
8. Let the mixture simmer until the sauce starts to thicken, about five minutes.
9. Add the chopped chicken to the mixture. Try not to eat the mixture at this point. I know, it is that good, but it is even better when it is in the form of a pie.
10. Divide the mixture in to two oven-safe bowls (french onion soup bowls or ramekins work well for this).
11. Pull the dough out of the fridge and roll each ball out in between two layers of parchment paper. You do not want to roll the dough too thin. Roll it just enough so that it is large enough to cover the tops of your of bowls.
12. Carefully peel the top sheet of parchment off and flip the dough onto the bowl. Don’t worry if it isn’t perfect. Pot pies are supposed to be rustic. Repeat with the other ball of dough and the other bowl.
13. Brush the top of the pies with the remaining egg you have left and cut a couple of vents into the top of each.
14. Place both bowls on a cookie sheet and pop them in the oven for 20-30 minutes until golden brown.
15. Dig in and try not to burn your mouth! Don’t say I didn’t warn you.

I hope that this recipe brings back good childhood memories for you like it has for me. Do you have any other recipes that remind you of your childhood? Those are some of the best so please share below.

Chicken pot pie filling before going into the bowls

The types of bowls that I use for the pies

Ready to go in the oven

Dig in!