Hamburger (or chicken) Pot Pie (grain-free & dairy-free)

Hamburger (or chicken) Pot Pie (grain-free & dairy-free)

As a child, I LOVED the frozen individual pot pies you could buy for less than a buck. I thought they were such a treat (which mom probably thought was crazy since she made most of her meals from scratch…). I especially loved the crust. We’ve recently been noticing how our kiddos are affected by a lot of different foods besides the basic gluten and corn-containing foods…I was on a mission to find some new main dish recipes and came across pot pie recipes. I found this one from Everyday Maven which the filling is adapted after and then used Elana’s Pantry pie crust for the topping. I’ve found it is very versatile and you can sub in or out different meats or veggies depending on what your family likes! I’ve even split the recipe in half and made one with carrots and one with green beans and put in separate pie plates or 8×8 pans!

PS: Photo was taken after re-heating the pot pie the next day in a toaster oven…hence the extra-browned edges. When I make most of my main dish meals in the evening and it’s too dark to photograph when it is fresh, this is what you get!

Paleo Hamburger (or Chicken) Pot Pie

Filling Ingredients*:
2 pounds cooked ground beef (or chicken, cooked and cubed)
1 3/4 – 2 cups chopped celery
2-3 cups chopped carrots
3-4 cups chopped potatoes
1/2 cup coconut milk or almond milk (or other milk choice)
2 cups chicken broth
2 1/2 tsp salt
1/4 tsp. pepper
2 cans green beans, drained

Crust Ingredients:
2 cups blanched almond flour (I recommend Honeyville)
1 egg
2 Tbsp. coconut oil (softened or melted) (Nutiva is a fabulous brand)
1/2 tsp salt

1. Preheat oven to 350 degrees. Saute celery and carrots in coconut oil (or other cooking oil of choice) until tender. Remove from heat.
2. Put chicken broth and chopped potatoes in a pot and cook over medium to medium-high heat (if more liquid is needed add a bit of water–just enough to cover the potatoes). When the potatoes are fork-tender, use a slotted spoon to remove about 1/2 of the potatoes and put into a blender. Pour some of the broth liquid into the blender and add the coconut or almond milk. Blend so that the potatoes are blended up into a sauce. Add the rest of the liquid from the potatoes (unless you added a lot of water, don’t use all the liquid in that case) and the salt and pepper and blend until incorporated.
3. Mix sauce, beef, celery, carrots, green beans and potatoes in a large bowl. Pour unto the bottom of a greased 9×13 pan (or two smaller pans such as pie plates).
4. Mix together the ingredients for the pie crust. Roll out dough in between two pieces of parchment paper into 9×13 rectangle (or coordinating sizes to the pans used).
5. Carefully remove the top layer of parchment paper and and flip the crust over unto the pan. Tear/trim off pieces that overlap and set over anywhere there might be holes.
6. Bake at 350 degrees for 25 minutes or until top is lightly browned. Enjoy!

*Feel free to mix-up what veggies you use and what meat you use!

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