For the past few months, I have been periodically sharing with you all a reality that I face day to day, week to week, year to year- my husband is a gluten-loving, Whataburger devouring consumer of the standard American diet. French fries, pecan pie, and cheeseburgers are three of his top favorite foods.
Clearly, I have had quite an influence on his culinary horizons broadening over the years. He NOW is very open-minded to the paleorific meals that I make every week, such as my paleo lasagna, clean beef and broccoli, and even meatballs with zoodles. LINK
But there are some areas that are sacred. Key lime pie with Oreo crust, chicken nuggets, and biscuit-topped chicken pot pie are three I don’t mess with. I know he loves all of these meals, so I can compromise in making them myself so I am in control of the quality of ingredients that go into them.
Yes, there is gluten. Yes, there is dairy. But I’ve put blood, sweat, and years of tears into trying to make paleofied pies and biscuits to suit his palette without success. So, if you can’t beat em, join em.
Since a tiny tot, I have always associated chicken potpie with cold-weather comfort food. While the cold-weather issue is a bit lacking this week here in Texas, it is starting to get cooler and more autumn-like in the mornings and evenings. I’ll take what I can get, y’all.
Growing up, chicken potpie was always a family favorite. We usually enjoyed frozen chicken potpie, and I absolutely loved it. For my mom, it was convenient, easy, and got us eating some forms of meat and vegetables. Win, win, and win.
However, a lot of these premade potpies are loaded with a handful of veggies, chicken that I’m not positive of its origin, and has muchos preservatives and, therefore, salt.
While making your own potpie does take a little more time, this makes A TON (a full, deep 9X13 lasagna dish), is loaded with fall veggies, and has that same creamy sauce that is actually made out of cauliflower. Yes, cauliflower.
Y’all, if you have not started making this cruciferous vegetable the star of your paleo kitchen, you are missing out. You can mash it, rice it, or turn it into a creamy béchamel-like sauce (usually cream, flour, and butter). For this cream sauce, you steam cauliflower, puree it in your food processor with salt and chicken stock, and stir it into your chicken-veggie filling.
To save some time on the prep process, I’ve got a few tips. Cause trust me, y’all, I value time and having more time in our lives is a beautifully priceless thing.
Numbero uno, buy a rotisserie chicken and pick that sucker clean instead of taking the time to cook the chicken yourself.
Numbero dos, you can buy pre-chopped mushrooms, brussel sprouts, and butternut squash, either frozen or fresh in the produce section. Yes, they’re a few more dollars but time is money, right?
Numero tres, when making your sweet potato biscuit dough, go ahead and double it, freezing half the dough to use later. As of right now, I’ve not seen a premade Paleo biscuit in the average grocery store. So my recommendation is to make your own and make extra to freeze to save time later.
In a house divided on the paleo issue, this autumn-flavored chicken pot pie honors both paleo and non-paleo palettes in two types of biscuit-topping. To please paleo eaters like myself, a sweet potato biscuit is dropped on one side; for non-paleo eaters like my hubs, a traditional buttermilk biscuit is used. Whichever side your on, you won't be disappointed!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!