My day started much later than I had anticipated. It’s monday after all, right? Thankfully I have my coffee sitting right next to me right now. Last night, Tahlia was nursing ALL NIGHT and what I mean by all night is ALL NIGHT. I love the fact that we co-sleep and that she nurses when she needs to but come ON! I sleep really well with my babies but I do not sleep well while they are actually nursing. I’m a stomach sleeper. It’s how I’m most comfortable so laying on my side for her to nurse is fine… it’s just not ideal. I can doze… but not sleep. So last night was rough and I ended up sleeping for 2 extra hours after my alarm went off because yep… you guessed it! She was actually sleeping without nursing. And this is where we insert a :
Yep, letting my geek flag fly too. I must be tired… 😉
The whole point to this rant was… I’m running late! Not that you would have known that if I didn’t tell you… oh well.
Ready for the recipe?
Paleo Chicken Pot Pie
Serves 4-6 Prep Time: 30 min Cook Time: 6.5 hours
- 2-3 chicken breasts
- 1 cup carrots
- 1 cup parsnips
- 1 cup celery
- 2 cups bone broth
- (really – you can add any veggies that sound good to you!)
- 4tbsp arrowroot + 1/2 cup cool water
For the crust:
- 1 cup almonds blended through your blender or food processor
- 3 eggs
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tbsp grassfed butter
- 1/2 tsp thyme
- 1tsp-1tbsp garlic powder depending on your preference or 1 clove garlic crushed
Add the chicken, chopped veggies and bone broth to your crock pot. Set on low for 6 hours. Do NOT add arrowroot + water yet. That will be added later.
(Go do something else for 6 hours) 😉
About 45 minutes before you would like to eat dinner – hopefully the chicken is done by now (all about timing when using a crock pot!) Add the 4 tbsp arrowroot to 1/2 cup water and mix well so it has a smooth watery texture. Add this mix to the crockpot of chicken and veggies. This will thicken it. Set it aside, you can leave it on low or switch your crock pot to its warm setting.
Next, preheat your oven to 375* and prep the crust. Mix all crust ingredients together.
Spoon your crock pot chicken/veggie mix into your ramekins so they are 3/4 full. Then spoon a thin layer of the crust mix over the top. You really only need a thin layer to cover the top – the crust puffs up very nicely, kinda like a biscuit which will then soak up the broth in the pot pie while you eat. Yum.
Place ramekins on a cookie sheet and place them in the oven. Cook for 20-25 minutes until the tops are golden. The edges will become “golden” first, wait a few more minutes for the middle to cook as well!
Take them out and let them cool for at least 10 minutes. And enjoy!
Let me know what you think of them!