Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

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Paleo Chicken Pot Pie


I love chicken pot pie but I don’t make it often, particularly since I avoid grains and potatoes.  Today I had a left over roast chicken in the fridge and some left over breadfruit in the freezer and figured I could put them together pretty easily. Since I am trying to adhere to a low fodmap diet, I didn’t include any oniony vegetables or garlic. I don’t know if breadfruit is low fodmap or not.

breadfruit crust:

1-1/4 cup breadfruit that has been diced and steamed
3 TBS red palm oil
1 tsp salt
2 TBS coconut flour

Combine the breadfruit, palm oil and salt in a food processor. Add coconut flour as needed to thicken the crust. I didn’t get the crust into a condition in which I could roll it out. I just flattened it with my hands and put it on the top of the pie.


2 cups cooked chicken, diced
1 carrot, sliced into rounds
2 stalks celery, sliced
8 oz mushrooms, sliced
6 oz frozen peas
1 TBS coconut oil
1/2 cup chicken broth
2 TBS chopped parsley
salt and pepper to taste

Melt the oil in a frying pan and saute the mushrooms, carrots, and celery until the mushrooms have lost some of their liquid and the vegetables are partly cooked. Add the peas, chicken, parsley and broth. When the mixture is warm, place in a pyrex dish or deep-dish pie plate. Sprinkle with salt and pepper and cover with the breadfruit crust. Place in a 400 F oven until filling is bubbling and top is nicely browned (about 20 minutes).



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Celery Root Bisque


I love hot soup on a cold day. This is a lovely soup–very tasty. This is my paleo adaptation:

4 oz fat of your choice (I used duck fat)
1-1/2 lb celery root (1 large), peeled and cut into 1/2″ cubes
1/2 lb shallots, thinly sliced
2 celery ribs, chopped
1-1/2 tsp salt
freshly ground black pepper
6 cups chicken stock
1 tsp lemon juice
1 cup home made coconut milk

Saute the celery root, celery, shallots, salt and pepper until vegetables are golden–about 12 minutes. Cover with stock and boil uncovered until the celery root is very tender. Using a stick blender, puree the soup until it reaches the consistency you like. Add the lemon juice and coconut milk. Serve hot.

The original recipe on p 102 of The Gourmet Cookbook calls for 1 leg of confit duck–meat shredded and skin made into cracklings–used as a garnish. This sounds very tasty but I didn’t have one, so I skipped these parts of the instructions. Of course the original called for cream instead of coconut milk and did specify butter as the fat.