Paleo Turkey Pot Pie

Paleo Turkey Pot Pie Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1 medium organic carrot, thinly sliced
  • 1 ½ c. Imagine Organic Free Range Chicken Broth
  • 3 Tbsp. Spectrum Organic Shortening
  • 1 small organic onion, chopped
  • 3 -8oz. breasts pasture-raised chicken, cut into 1-in chunks
  • ½ tsp. freshly ground black pepper
  • 2 oz. organic white button mushrooms, sliced
  • 2 Tbsp. fresh parsley, chopped
  • 1 large pasture raised egg, beaten
  • ¾ tsp. Celtic sea salt
  • ¼ c. organic coconut milk
  • ½ Tbsp. organic arrowroot
  • 2 stalks organic celery stalks, thinly sliced
  • ½ tsp. dried savory
  • 1 ½ c. ground rganic almond flour
  • ¼ tsp. baking soda
  • 1 tsp. dried thyme
  1. First, make the dough. In a medium bowl, combine the almond flour, salt and baking soda. Add the shortening and use your fingers to rub the shortening into the flour until the mixture resembles coarse sand. Add the egg all at once and mix it in with your hands until all of the mixture is moist. Chill the dough for 15 minutes.
  2. Meanwhile, place chicken, broth, onion, carrot, celery and mushrooms in a medium sauce pot. Bring to a boil. Add the herbs. Reduce heat and simmer 15 minutes, until chicken is cooked through and vegetables are tender.
  3. Preheat the oven to 350 degrees F.
  4. Strain stock into a small saucepan. Mix in coconut milk; bring to a boil. Add arrowroot to a small cup with 2 Tbsp. cold water. Mix well. Pour arrowroot mixture into stock. Whisk and cook 2 minutes until mixture thickens.
  5. Pour thickened sauce over chicken and vegetables; stir to coat. Mix in parsley. Season with salt and pepper.
  6. Remove dough from refrigerator. Place between two sheets of unbleached parchment paper and roll out to ¼ to ½ inch thick. You may make individual pot pies using 8 ounce ramekins or one nine inch pot pie.
  7. Spoon chicken mixture into a pie pan or individual ramekins. Cut out dough to suit size and lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim or ramekin.
  8. Bake 25 to 30 minutes, until crust is golden brown and slightly puffy. (Cover edges of dough with aluminum foil if browning too quickly.)
  9. Serve.

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Nutrient Information Per Batch

2389.18 kcal Calories, 731.44 mg Calcium, 60.59 g Carbohydrate, 629.64 mg Cholesterol, 148.54 g Total Fat, 26.5 g Fiber, 16.8 mg Iron, 720.11 mg Magnesium 3938.89 mg Potassium, 212.16 g Protein,152.1 mcg Selenium, 2884.85 mg Sodium, 15.24 g Sugars, 12.54 mg Zinc, 39.01g Saturated fat, 0.21 trans Fat, 71.51 g Monounsaturated fats, 29.33 g Polyunsaturated fats, 11720.8 IU Vitamin A, 4.54 mg Vitamin B6, 0.67 mcg Vitamin B12, 34.45 mg Vitamin C, 27.58 IU Vitamin D, 46.16 Vitamin E, 166.17 mcg Vitamin K, 219.37 mcg Folate,1.04 mg Vitamin B1(Thiamin),88.11 mg Vitamin B3(Niacin),2.93 mg Vitamin B2(Riboflavin), 0.67 mcg Lycopene, 999.47 mcg Lutein and Zeaxanthin, 0.11 g ALA, 0 g EPA, 0.16 gDHA,2468.58 mg Phosphorous, 4.88 mg Manganese, 2120.97 mcg Alpha carotene, 5711.62 mcg Beta carotene, 4.98 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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