Paleo Chicken Pot Pie

Name: Paleo Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters almond flour; 1 teaspoon baking powder; 6 servings c butter (we used butter, but think non-hydrogenated palm shortening or coconut oil would work well too); 2 carrots, peeled and diced; 454 grams chicken breasts (or thighs or a mix); 710 milliliters chicken stock; 1 small bunch fresh collards, any other green will work too (4-5 cups chopped, stems removed); 4 egg whites; 1 Tbsp fresh thyme; 227 grams mushrooms, chopped; 2 parsnips, peeled and diced; 1 Tbsp potato starch; 1 red onion, diced; 6 servings s&p; 1 teaspoon salt; 4 Tbsps FOC (fat of choice)

Paleo Chicken Pot Pie

You can never have too many main course recipes, so give Paleo Chicken Pot Pie a try. One portion of this dish contains about 29g of protein, 17g of fat, and a total of 365 calories. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and primal diet. A mixture of egg whites, thyme, collards, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the potato starch you could follow this main course with the Allergen-free Brownies as a dessert.