How to make this paleo chicken pot pie to make the filling using a large deep skillet, heat the coconut oil over medium heat. add the chicken and lightly salt.. Preheat the oven to 400f. preheat a 12” cast-iron or stainless-steel skillet over medium-high heat. add olive oil and let heat for 60 seconds. add carrot, celery, onion and the broccoli stems. season with a pinch of salt and cook, stirring, until the onions are soft and translucent. add garlic and cook 60 seconds.. For the filling, add the ghee, diced chicken and onions to a small fry pan and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked. now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 - 10 minutes..
Grease a 3 or 4 quart casserole dish and preheat the oven to 350 degrees f. add the chicken and vegetables into the dish. preheat a deep skillet over medium-high heat and add all of the sauce ingredients except for the arrowroot dissolved in water. bring it to a simmer, stirring frequently.. There 'ya have it! a perfect paleo & keto chicken pot pie with a creamy, savory filling and a flaky crust!!! top tips. if you prefer paleo over keto, use my paleo pie crust instead of the keto pie crust in the recipe card. it has an egg-free option and is just a tad easier to roll out.. Heat lard over medium-high heat in a very large frying pan or small stock pot. add onion, celery, carrots, and rutabaga. cook, stirring occasionally, until vegetables are cooked al dente, about 20 minutes. add plantain and chicken and cook until both are heated through and plantain is starting to soften, about 7-8 more minutes..
