Are you craving a hearty, soul-warming meal that doesn't compromise your healthy eating goals? Look no further! This Paleo Chicken Pot Pie Casserole is about to revolutionize your dinner routine, delivering all the classic comfort of a traditional pot pie with a nutrient-packed, grain-free twist. Imagine a bubbling, golden-brown dish packed with tender shredded chicken, vibrant mixed vegetables, and a crispy almond flour topping that will make your taste buds dance with joy. Whether you're a strict Paleo follower or just someone who loves delicious, wholesome meals, this recipe is your ticket to a dinner that's both incredibly satisfying and nutritionally smart!
Ingredients
- 500g chicken breast, cooked and shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup almond flour
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil to prevent sticking.
- If chicken is not already cooked, season chicken breasts with salt and pepper. Cook in a skillet over medium heat until fully cooked through, about 6-8 minutes per side. Remove from heat and shred using two forks.
- In a large mixing bowl, combine shredded chicken, mixed vegetables, chicken broth, and coconut milk. Add thyme, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it evenly across the bottom.
- In a separate bowl, mix almond flour with a pinch of salt. Gradually sprinkle the almond flour mixture over the top of the chicken and vegetable base, creating a rustic, uneven topping.
- Drizzle olive oil over the almond flour topping to help it brown and crisp during baking.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from oven and let cool for 10 minutes before serving to allow the filling to set.
- Serve hot, portioning out equal amounts of the casserole to each plate.
Tips
- For maximum flavor, use homemade chicken broth if possible - it adds depth and richness to the dish.
- Ensure your chicken is thoroughly cooked and well-seasoned before shredding to enhance the overall taste.
- Don't overmix the almond flour topping; a rustic, uneven spread creates a more appealing and crispy texture.
- Let the casserole rest for 10 minutes after baking to allow the filling to set and make serving easier.
- For added nutrition, experiment with different vegetable combinations like cauliflower, zucchini, or spinach.
- If you prefer a creamier filling, you can add a bit more coconut milk or use full-fat coconut cream.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
