Oh my! This chicken pot pie is just like your old, favorite chicken pot pie. Except it’s better. And it’s paleo. You have to make this when the cool weather hits your town. It is so warm and comforting and it makes a huge amount. You’ll have leftovers for days! You could even split the recipe into two pans and freeze one for later (instructions below). Or just enjoy lots of leftovers. If you have a large family, this should fill everyone’s belly!
If you have leftover turkey in your freezer from Thanksgiving, this would be a great use for it!
When I shopped for the rotisserie chicken for this recipe, they were all tiny, so I ended up buying two. We all snacked a little on the meat, but most of it went into the pie, so it was chock full of good quality protein.
This recipe is really flexible. You can add a different variety of vegetables if you prefer. You can add more or less meat. And if you don’t want to mess with making the crust (but it is delicious) you can add some extra broth and eat the filling as soup. Yep, we’ve done that and it’s super yummy!
So here’s the thing: I was going for warm and comforting, not magazine ready looks. If you want to make your crust super pretty, cut out little pastry chickens and all, you go right ahead. I think it looks lovely just like this.