“We must have a pie. Stress cannot exist in the presence of a pie.” -David Mamet

I cannot think of a time that some pot pie didn’t make my day 100 times better. Cold and rainy? Pot pie. Stressed and tired? Pot pie. Kids are sick? Pot pie. You get the idea.

As a big pot pie fan, I’m also aware of the fact that they can really make me feel crummy if I’m going for the cheap frozen ones. You really don’t want to read the ingredients in those pies!

Paleo Pot Pies to the rescue! These are grain free, and have a dairy free option. They are full of nourishing vegetables, broth, and meat. The perfect combination for an all-in-one meal. They can also be easily frozen, thawed, and re-heated, so feel free to make more than you need!

I used 6 of these cute little ramekins. They are 6.7 oz each. This recipe will also work in a 9 inch pie pan, but you will need to adjust the time and cook a bit longer. You can tent a piece of foil on top of the crust to prevent over-browning.

Ingredients

• 1 Paleo Pie Crust
• 2 Tbsp Butter or Palm Shortening
• 1/2 cup finely diced onion
• 1/2 cup minced celery
• 1/2 cup minced carrot
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp fresh thyme leaves
• 2 Tbsp arrowroot flour
• 1 cup chicken stock (or turkey stock)
• 1/2 cup full fat coconut milk
• 1 1/2 to 2 cups cooked turkey or chicken, diced
• 1/4 cup frozen peas
• 1 large egg, whisked (for the egg wash)

Method

1. Prepare the Paleo Pie Crust, and refrigerate after rolling it out between parchment paper.
2. Preheat the oven to 400 degrees F.
3. Heat butter or palm shortening in a medium to large saucepan over medium heat. Add the onion, celery, carrot, garlic, salt, pepper, and thyme. Cook, stirring, until all of the veggies are tender, about 5 minutes.
4. Sprinkle in the arrowroot flour and stir into the veggies until well combined. While stirring constantly, slowly stir in the chicken stock until it is well incorporated. Then slowly add the coconut milk, continuing to stir constantly.
5. Cook, simmering uncovered and stirring, until the mixture is thick and creamy, about 5 minutes. Remove from heat, and add the frozen peas and diced chicken/turkey.
6. Remove the Paleo Pie Crust from the refrigerator. Take one of the ramekins, and cut out enough circles of pie crust for all 6 of the ramekins.
7. Place the 6 ramekins on a baking sheet, and evenly divide the filling among them.
8. Remove a cut out piece of pie crust (gently pushing from the bottom of the parchment, peel it off), and gently set it on top of the filling. Press it onto the sides of the ramekin, to cover the filling. Repeat with the other ramekins.
9. Using a paring knife, make one small 1/2 inch slit in the center of each of the pie crusts. Using a brush, carefully brush the top of the crust with the egg wash.
10. Transfer the baking sheet to the oven, and cook until golden brown and crisp on the top, about 20 minutes. When the cook time is complete, remove from the oven, and allow to cool for at least 10 minutes (these will be hotter than a Hot Pocket!).
11. Garnish with extra thyme leaves, if desired. Enjoy!