Recipe Box: Chicken Pot Pie

Recipe Box: Chicken Pot Pie

As the nights grow longer and colder, a hot delicious meal brought to the table with little hassle is sure to be an all round family pleaser.  We've taken the traditional Chicken Pot Pie and given it a mouth watering island twist by adding Thyme and Coconut.  This dish is simple and easy to make and will definitely satisfy even the pickiest of eaters.

Pound chicken breast cut into small chunks (for tastier pie season chicken one day before cooking to let flavors build)
1 cup milk (lactaid milk works fine if like me, you can't process dairy)
2 cups chicken broth
1/3 teaspoon salt
1/3 teaspoon black pepper
Sprig thyme
Small onion
1/2 cup flour
1 bag frozen mix veg (carrots peas corn)
Coconut oil
1/3 cup Butter
1 pack ready bake pie crust

Pre heat oven to 425
Brown chicken in coconut oil set aside
Chop onions and brown in butter until translucent.
Add thyme, salt, pepper
Stir in flour
Slowly add broth
Slowly add milk
Keep stirring until thick and smooth
Add cooked chicken
Add mixed veg
Remove from fire and set aside

Unroll pie crust and place in glass pie dish
Add pot pie filling
Unroll additional pie crust and seal
Pierce top for ventilation

Bake for 25-35 minutes

Let cool for 15 mins before cutting


  1. Aldith says

    sounds wonderful need to adapt to a paleo version

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