Pies make for excellent desserts, but that’s not all they’re good for. Savory meat and vegetable pies are a dinner staple in some parts of the world. However, paleo guidelines usually mean that pies are off-limits. That’s a thing of the past however, as there are now plenty of paleo-approved crust recipes around. This creamy chicken and mushroom pie recipe passes with flying colors with the use of sweet potatoes as the main ingredient in the crust. It’s not just the paleo-friendly pie crust that makes this meal so good though; it’s loaded with healthy vegetables and chicken that’s been coated in a deliciously creamy mushroom sauce.
Gluten-Free Pie Crust is the Best Pie Crust
Whether it’s a homestyle country pot pie or a yummy apple pie, I just love pie. Part of that love comes from the deliciously flaky pie crust; it’s perhaps my favorite part of the entire pie. The only problem with that is most pie crust recipes are most definitely not paleo-friendly. So in order to continue my love of pies, I had to make some serious changes to my pie recipes.
This recipe is just one example of that. Sweet potatoes are an incredibly nutritious vegetable, as they are loaded with vitamins and minerals. They also are lower on the glycemic index than white potatoes, so they don’t provoke quite the same response in blood sugar levels as other starchy foods do. This makes them an ideal choice to make a pie crust even for individuals with diabetes. (1)
Even the best gluten-free, grain-free pie crusts in the world can’t make a good pie all by itself, and that’s where a delicious filling comes into play. Thankfully, this chicken and mushroom pie recipe has that covered easily. It’s got a delectable combination of chicken, onion, garlic, carrots, celery, and mushrooms all cooked together with a fantastic thick and creamy sauce that has a base consisting of almond milk, arrowroot flour, and paleo-friendly wholegrain mustard. It also has a sprinkling of oregano for even more added flavor. This is definitely one pie that you won’t be able to get enough of.
- 1 pound skinless boneless chicken breast, diced
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 10 oz button mushrooms, chopped
- 2 carrot, diced
- 2 celery stalks, diced
- 1 cup almond milk
- 1 tbsp arrowroot flour
- 1 tbsp paleo approved wholegrain mustard
- ½ tsp dried oregano
- ½ pound sweet potato, peeled and sliced into 1/6 inch thick slices
- Preheat oven to 400ºF.
- Place the sweet potato slices in a bowl. Add 1 tablespoon of olive oil and good pinch of salt.
- Toss to coat and set aside.
- In a large pan heat 2 tablespoons of olive oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add the chicken and cook for 4-5 minutes or until golden. Add the carrots and celery and cook, stirring occasionally, for 5 minutes or until soft.
- Add the mushrooms and cook for 3 minutes or until browned.
- Stir in arrowroot flour.
- Add the milk and cook, string constantly, for 2 minutes or until the sauce thickens.
- Stir in the mustard and dried oregano.
- Remove from the heat and season to taste with salt and black pepper.
- Divide the chicken mixture among 4 large ramekins or pie dishes, then top with sliced sweet potato.
- Bake the pies in the oven for 30 – 35 minutes or until sweet potato is fork tender.
PS. If you’re anything like me and you love this somewhat old school style of meal that takes you back to Grandma’s kitchen, you might be interested in checking out a few other great hearty recipes featured on the site. Here’s just a small sampling of a few of my personal favorites:
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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