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Recipes tagged with: pot pie

Chicken Pot Pie topped with Sweet Potato Soufflé
  • Time: 2 hours
  • Complexity: medium

Chicken Pot Pie topped with Sweet Potato Soufflé

A big thank you to Shop Rite for the ingredients for this recipe!

Try my healthier version of a comfort dish!  I love baking in my Le Creuset pan and of course all of the dried hers are from Simply Organic!  

Cindy's Tip:  Use a rotisserie chicken and a can of sweet potato puree for an easy weeknight meal!



Italian Chicken Pot Pie
  • Complexity: medium

Italian Chicken Pot Pie

I hear from a lot of my friends that when they make an entire pot pie (in a pie pan), a lot of it goes to waste. Let’s make individual chicken pot pies. It is so easy!
Prepare these the night before, then when you get home from work, just preheat the oven while you’re getting settled in. Put them in the oven, and in 30 minutes you have a great dinner!
This is also a great recipe if you made a whole chicken the night before and want to use the leftovers.


Leftover Chuck Roast Pot Pie
  • Complexity: medium

Leftover Chuck Roast Pot Pie

This is a great way to enjoy your leftover roast!


Paleo Chicken Pot Pie

Paleo Chicken Pot Pie

This is my leftover Paleo chicken pot pie!

I made my Deep dish apple pie with a nut crumble topping.  When I made the Paleo crust there was enough for 2 so I decided to make a chicken pot pie with just a cover.

I am using left over chicken from my roasted chicken dinner most of my vegetables are frozen! I added in extra peas because I just love them but add in what you like and if you have leftover roasted butternut squash or sweet potatoes; add them too!  I meant to but forgot as we had roasted butternut squash for dinner the night before.

You can prepare your chicken and chop vegetables but I made this meal super easy.

My Le Creuset Pan was perfect for this recipe for the two of us!

If you keep your freezer stocked with your favorite vegetables it makes it easy for a comfort meal and ready in no time at all.

To make the crust!


Ingredients for the crust

  • 1 cup almond flour
  • 1 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon sea salt
  • 1 cup palm shortening, room temperature
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1/4 cup cold water, icy cold



  1. In a large mixing bowl sift the almond flour, coconut flour and tapioca flour.  Add in salt then stir well.  
  2. Take the palm shortening and break apart with your hands then work into the flour mixture until you have a crumble mixture.
  3. In a small bowl whisk egg then add in vinegar and cold water to combine well.  
  4. Add wet mixture slowly into the dry mixture and work into a ball by using your hands.
  5. Cut in two pieces and form into a disk shape. Wrap with plastic and refrigerate for at least 30 minutes.
  6. On a work board add a little almond flour down and lay one disk.  top with a little almond flour and top with a piece of parchment paper and roll out until you have the size you need for your pie plate.