It’s a classic in the annals of savory comfort food. Succulent chicken, rich gravy, fork-tender carrots, and a smell that fills up the whole house. The original also has a pastry crust to wrap up the outside, but this Paleo version does away with that completely – which makes the whole affair much easier to cook on top of making it healthier to eat.
The wine here is a Paleo gray area: some people choose to drink wine and other people feel better avoiding it. If you personally don’t want to use it, you can replace it with more chicken stock.
Without the wine, this recipe would also be AIP-friendly: it’s a great option if you want something in the rich/hearty/comforting vein but need a recipe without a tomato-based broth. The chicken stock and vegetables give it plenty of savory depth, no can of tomato paste required. Try it with roasted parsnips (or potatoes, if you’re not on the AIP) for a warming and comforting end to the day.
Chicken Pot Pie Skillet Recipe
Protein: 42g / %
Carbs: 11g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 cups pre-cooked chicken, shredded
- 3 to 4 carrots, sliced
- 1 cup red onion, chopped
- 1 celery stalk, chopped
- 1 cup cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1/4 cup white wine (optional)
- 2 cups chicken stock
- 1 tbsp. fresh dill, minced
- Cooking fat
- Preheat oven to 425 F.
- Melt some cooking fat in a skillet or oven proof pan over medium-high heat.
- Add the garlic, carrots, red onion, and celery to the skillet, and cook 3 to 4 minutes.
- Add mushrooms and cook another 3 to 4 minutes.
- Poor in the white wine, if using, and continue cooking until reduced by half, making sure to scrape the bottom of the pan.
- Stir in the chicken stock, fresh dill, and shredded chicken, and cook another 5 minutes.
- Place skillet in the oven and bake for 15 minutes.