Paleo Chicken Pot Pies with Puff Pastry

Paleo Chicken Pot Pies with Puff Pastry

This paleo chicken pot pie can be made with leftover rotisserie chicken, Thanksgiving turkey, or fresh chicken. I baked four pies for 12 minutes at 425 degrees and they were PERFECT! Last winter, I started perfecting my Paleo version of a Pot Pie. Now that it’s been cold for a couple of weeks, I figured there was no better time so back into the kitchen to experiment with pot pie dough. A rich and creamy savory pot pie filling that is topped with a light and flaky grain free crust.

I had extra puff pastry so I cut it into thin strips and made letters on top of the pies for the person it was baked for! Make sure you let lots of extra pastry flop over the top! Everyone LOVED them, said they were the best chicken-pot-pies they’d ever tasted. Good old fashioned chicken pot pie with easy puff pastry. My very best chicken pot pie recipe starts with a pastry dough recipe that is somewhere between a puff pastry and a blitz pastry. The flaky texture of the baked pastry complements the rich goodness of white-meat chicken, veggies and a silken-cream chicken base.

Paleo Chicken Pot Pie – Life Made Full. See more about Creamy Chicken, Chicken Casserole and Baked Chicken. Rustic potpie turns into an elegant meal when baked in individual ramekins. Top each one with a square of purchased puff pastry and bake until golden, crisp, and piping hot.


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