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You are here: Home / Cooking Style / Casseroles / Paleo Chicken Pot Pie

Published August 7, 2019. By Alyssa Brantley 263 Comments

Paleo Chicken Pot Pie

  • Gluten free
  • Grain free
  • Paleo
  • Primal
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cooked gluten free pot pie with a serving spoon
Paleo Chicken Pot Pie from www.EverydayMaven.com

Our Paleo Chicken Pot Pie tastes just like the classic everyone loves! With almost 100 five-star reviews, this is the gluten-free chicken pot pie you must make!

chicken pot pie made with gluten-free crust on a serving platter

Paleo Chicken Pot Pie

I love a good pot pie, who doesn’t though? It is the ultimate cold-weather comfort food.

A few winters ago, I started perfecting my gluten-free and paleo-friendly version of classic pot pie. I tested the recipe with both leftover Thanksgiving turkey and rotisserie chicken and both worked out just fine. I also tried parsnips instead of potatoes and they were somewhat interchangeable (spoiler: I prefer the potatoes).

But the crust was just an issue – I wasn’t 100% happy with it. By the end of the season, I retired my ideas and decided to come back to it this year.

Now that it’s been cold for a couple of weeks, I figured there was no better time to get back into the kitchen to experiment with pot pie dough. I used my savory paleo pie crust as a base recipe and just keep tweaking until I got it where I wanted it.

This final version is gluten-free chicken pot pie PERFECTION. Don’t believe me? There are over 100 5-star reviews on this recipe!

A rich and creamy savory pot pie filling that is topped with a light and flaky grain-free crust. My family could not believe that it was gluten-free, grain-free and paleo-friendly.

They also couldn’t believe I didn’t use any type of thickener for the sauce.

To say that this recipe was a success would be an understatement. As my husband said, “Baby, you hit it out of the park with this one! When are you making it again?”

I can’t wait to hear what you think!

Gluten-Free Chicken Pot Pie Ingredients

Crust Ingredients:

  • Blanched Almond Flour
  • Tapioca Starch
  • Paprika
  • Finely Ground Sea Salt
  • Baking Powder (gluten or grain free)
  • Ground White Pepper
  • Pastured Butter OR Ghee
  • Egg
  • Ice Cold Water

Filling:

  • Pastured Butter or Ghee
  • Yellow Onion
  • Russet Potatoes
  • Chicken Broth
  • Full-Fat Canned Coconut Milk
  • Carrots
  • Kosher Salt
  • Black Pepper
  • Cooked Chicken or Turkey Meat
  • Frozen Peas
  • Fresh Thyme
  • Fresh Rosemary

Are Potatoes, Peas and Butter Paleo?

Before we dive into how to actually make this paleo chicken pot pie, let’s address the potato, pea, butter, and elephant in the room.

There used to be some controversy about white potatoes in the paleo diet but that has largely been rebuked many years ago. If you want to avoid white potatoes when making this chicken pot pie, you could substitute cubed Japanese sweet potatoes (that would be my first choice as the starch will help make the sauce) or peeled and cubed parsnip (will be much sweeter).

Many people who eat a mostly Paleo-diet occasionally eat green peas. If that doesn’t work for you, you can substitute cut up green beans.

As for the pastured butter, this is another area of contention. Many mostly-Paleo eaters include high-quality pastured butter in their cooking. If you cannot have butter and can tolerate Ghee, this is a great substitute. Many readers have successfully made this paleo chicken pot pie using frozen Ghee in place of pastured butter.

If all dairy is out, you can use hardened coconut oil, lard or high-quality vegetable shortening (that is chilled) but know that the taste will slightly change.

How to Make Paleo Chicken Pot Pie

It’s important to note that this chicken pot pie is not a quick recipe. It takes a bit of time to put it all together but it’s SOOOO totally worth it! This paleo chicken pot pie tastes like classic chicken pot pie and you know what’s even better? The 2nd, 3rd, 4th and 5th time you make it – it goes super fast. Plus, once you get the hang of it, you can double or triple the filling and freeze in batches for future meals!

  1. Combine flours and spices in the bowl of a food processor. Pulse a couple of times to get rid of any lumps. (Picture #1)
  2. Use a cheese grater to grate the cold butter into the flour mixture. (Picture #2)
  3. Add egg and pulse a few times. (Picture #3)
  4. Add cold water and use a spatula to mix in until incorporated. (Picture #4) step-by-step photos for making gluten-free chicken pot pie crust
  5. Transfer dough to a bowl or piece of parchment or wax paper. Place in freezer to harden.gluten free pot pie dough on wax paper
  6. Prepare onions, potatoes, carrots, and fresh herbs.
  7. Heat a large skillet over medium heat until hot. Add butter and then onions. (Picture #5)
  8. Add 1/2 lb of chopped potatoes and chicken broth. (Picture #6)
  9. Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. (Picture #7)
  10. Add the coconut milk to the potatoes in the blender and process until smooth and creamy. (Picture #8)step-by-step preparation of gluten free chicken pot pie filling
  11. Add carrots and remaining potatoes to broth in skillet along with salt and pepper. (Picture #9)
  12. Add cubed chicken, frozen peas and chopped herbs. (Picture #10)
  13. Slowly stir in creamy potato and coconut milk mixture. Remove from heat and set aside. (Pictures #11 and #12) step-by-step photos of making paleo chicken pot pie filling
  14. Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and roll out to the desired size. (Picture #13)
  15. Once you have the shape you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use. (Picture #14)
  16. Grab a baking dish and pour in filling mixture. (Picture #15)
  17. Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie. (Picture #16)adding gluten free pot pie crust to chicken pot pie filling in a casserole dish
  18. Scrape the edges a little so that there isn’t too much overhang, remove the excess dough from the baking sheet and discard. Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking.
  19. Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over. gluten free chicken pot pie about to go into the oven
  20. If you are using individual baking crocks, you may need to decrease the time.
  21. Allow to rest for 10 minutes, serve and Enjoy!

Get the full detailed instructions on the printable recipe card below.

Tips for the Best Gluten-Free Pot Pie

  • Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This paleo chicken pot pie uses blanched almond flour and will not work as well with almond meal.
  • Your butter or Ghee has to be ice cold if you want a flaky crust!
  • I used rotisserie chicken meat but cubed turkey also works so this is perfect for using up leftover Thanksgiving turkey!
  • You can make both the filling and dough ahead of time and freeze. I do recommend freezing them separately and placing the dough on the pot pie right before baking. You may need to adjust your baking time slightly (longer).
  • This gluten-free chicken pot pie can be made in individual ramekins. You will need to slightly reduce the cooking time so that the crust doesn’t burn.
  • While I haven’t tried it, some readers (in the comments) have doubled the crust recipe and made another layer under the pot pie filling. I suggest par-cooking the crust before filling it to try and keep it as crispy as possible.
  • Please note that the nutrition information generated is for the exact recipe as written. If you make any modifications, you will need to recalculate the nutritional information for it to be considered accurate.

cooked paleo chicken pot pie on a baking sheet with a serving spoon

Did you make this recipe? Please give it a star rating below!

Paleo Chicken Pot Pie
Prep Time: 1 hr
Cook Time: 1 hr 10 mins
Crust Freezing Time: 1 hr 10 mins
Total Time: 3 hrs 20 mins
 

Our Paleo Chicken Pot Pie tastes like the classic everyone loves! This is a well-loved and well-tested recipe with dozens of 5-star reviews.

Course: Mains
Cuisine: American
Keyword: best gluten-free chicken pot pie recipe, healthy pot pie recipe, how to make gluten-free pot pie, paleo pot pie
Servings: 8 servings
Calories: 384 kcal
Author: Alyssa Brantley
4.99 from 70 votes
close up of cooked paleo chicken pot pie with serving spoon scooping some out
Print
Ingredients
CRUST:
  • 1 cup blanched almond flour
  • 3/4 cup tapioca starch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon baking powder (gluten free or grain free)
  • 1/8 teaspoon ground white pepper
  • 1/4 cup pastured butter OR Ghee frozen
  • 1 large egg
  • 3 Tablespoons ice cold water
FILLING:
  • 1.5 Tablespoons pastured butter or Ghee
  • 1 large yellow onion finely chopped
  • 1 pound russet potatoes divided, (1/2 lb peeled and and cut into 1/2" dice, 1/2 lb peeled and roughly chopped)
  • 1 cup chicken broth
  • 1/3 cup full fat canned coconut milk
  • 2 medium carrots peeled and cut into 1/2" dice
  • 2 teaspoons kosher salt
  • 1/4 teaspoons freshly ground black pepper
  • 1 pound boneless, skinless, cooked chicken meat cubed
  • 2/3 cup frozen English peas
  • 1 teaspoon fresh thyme leaves finely chopped
  • 1/2 teaspoon fresh rosemary leaves finely chopped
Instructions
CRUST:
  1. In the bowl of a food processor, combine almond flour, tapioca flour, paprika, salt, baking powder and white pepper. Pulse a couple of times to get rid of any lumps.

    Using a cheese grater, grate cold butter or Ghee into flour and spice mixture.

  2. Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don't over-mix.

  3. Add cold water and use a spatula to mix in until incorporated.

  4. Transfer dough to a bowl or piece of parchment or wax paper. Place in freezer for 1/2 hour.

  5. Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and roll out to desired size. You can also use your fingers to push into shape you want. 

    Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.

FILLING PREP:
  1. Finely chop onion.
    Peel potatoes, dice 1/2 lb into 1/2" cubes. Roughly chop the other 1/2 lb. 

    TIP: Soak your potatoes in cold water until ready to use. Make sure to drain thoroughly before using!

    Peel carrots and cut into 1/2" dice.

    Finely chop thyme and rosemary leaves and measure 1 tsp thyme and 1/2 tsp rosemary - combine and set aside.

COOK:
  1. Preheat oven to 350F. Heat a large skillet (12") over medium heat until hot. Add butter and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally.

  2. Add 1/2 lb of roughly chopped potatoes (thoroughly drained!) and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.

  3. Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. It's OK to get a little broth and/or onion in there so don't stress about it.

  4. Add the coconut milk to the potatoes in the blender and process until smooth and creamy.Transfer to a measuring cup or bowl and set aside.

  5. Add carrots and remaining potatoes (cut into 1/2" dice) to remaining broth in skillet along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes till vegetables are just starting to soften.

  6. Add cubed chicken, frozen peas and chopped thyme and rosemary leaves. Cook 1 to 2 minutes to heat through.

  7. Slowly stir in creamy potato and coconut milk mixture. Remove from heat and set aside.

  8. Grab baking dish(es) and pour in filling mixture. I used a glass Pyrex style casserole dish as shown.

  9. Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie. 

  10. Scrape the edges a little so that there isn't too much overhang, remove the excess dough from the baking sheet and discard.

    Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking.

  11. Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over. 

    If you are using individual baking crocks, you may need to decrease the time. 

    Allow to rest for 10 minutes, serve and Enjoy!

NOTES:
  • Butter is a controversial ingredient in the Paleo community. Some freely eat high quality butter and others feel it isn't compliant. You can substitute Ghee (which is also Whole30 approved) for butter in this recipe if you fall into the second camp. Make sure that they Ghee is frozen and follow the same directions.
  • Peas are another controversial ingredient. Many people eat them and consider them an acceptable part of their Paleo diet plan. We fall into that camp. If  you don't, you can substitute chopped green beans.
  • Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This pot pie uses blanched almond flour and will not work as well with almond meal.
  • Your butter or Ghee has to be ice cold if you want a flaky crust!
  • I used rotisserie chicken meat but cubed turkey would also work.
  • You can make both the filling and dough ahead of time and freeze. I do recommend freezing them separately and placing the dough on right before baking. You may need to adjust your baking time slightly (longer).
  • Please note the the nutrition information generated is for the exact recipe as written. If you make any modifications, you will need to recalculate the nutritional information for it to be considered accurate.
Nutrition Facts
Paleo Chicken Pot Pie
Amount Per Serving (0.125 g)
Calories 384 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 95mg32%
Sodium 972mg42%
Potassium 559mg16%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 3g3%
Protein 24g48%
Vitamin A 3007IU60%
Vitamin C 13mg16%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This Paleo Chicken Pot Pie was originally published in November 2014 and was updated in August 2019 with step-by-step photos and instructions and answers to common questions.

 

Filed Under: By Diet, By Occasion, Casseroles, Christmas, Course, Fall, Family Friendly, Football, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Mains, Nuts, Paleo, Poultry, Primal, Proteins, Season, Spring, Winter

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Reader Interactions

Comments

  1. Ilene says

    December 28, 2020 at 1:14 pm

    OK, Lady…I don’t know how you did this, but this is absolutely THE BEST!!! Thank you for the amazing recipe. The filling is nice and creamy even after baking (most recipes dry out) and the crust…wowza. Sooo good!!! Great job…I’ll definitely be making this again and again!

    Reply
    • Alyssa Brantley says

      December 30, 2020 at 11:53 am

      Hi Ilene! Yay!!! Love it – thanks for taking the time to rate and comment on this recipe. So happy to hear you loved it 🙂

      Reply
  2. L. says

    November 28, 2020 at 1:45 am

    I came across this recipe while looking for a savory, paleo-friendly crust I could use for my own take on pot pie. If you’re reading this, please know my review is just for the crust. While the filling looks great, I can’t actually say if it’s good or not. The crust, though? Absolutely amazing. Two years later this is still my go-to recipe.

    Reply
    • Alyssa Brantley says

      November 30, 2020 at 9:41 am

      Thanks so much for the review! So happy to hear you love this crust 🙂

      Reply
  3. Carrie Carlson says

    October 12, 2020 at 6:58 pm

    Delicious! Some helpful hints – use a kitchen scale to weigh your potatoes. I had two large potatoes, but together were way over a pound. I ended up using all of them, but then added more chicken broth for the filling. The picky eaters demolished this and we have a meal that everyone in the family will eat. Not an every week option, but with a little prep ahead of time you could!

    Reply
    • Alyssa Brantley says

      October 14, 2020 at 12:42 pm

      Great idea Carrie! So happy to hear that your family and especially your picky eaters loved it!

      Reply
  4. Debby says

    September 28, 2020 at 6:15 pm

    This was delicious! I did not have time to freeze or refrigerate the dough, so I added more almond flour (1/4 cup) and some gluten free flour until it became pliable, then rolled it between two sheets of parchment and put it on top. It was good!

    Reply
    • Alyssa Brantley says

      September 29, 2020 at 9:14 am

      Hi Debby! So happy to hear that the no-freezing hack worked for you and you loved the recipe 🙂

      Reply
  5. Carmen Whitfield says

    September 20, 2020 at 4:37 pm

    Thank you for sharing this recipe. I have been searching for a good substitute to the original.
    It did take me quite awhile to prep and cook this but once Ive made it a few times I think it will be much faster. Really enjoyed the outcome.

    Reply
    • Alyssa Brantley says

      September 21, 2020 at 8:58 am

      Hi Carmen! You’re so welcome 🙂 I totally agree – the first time you make it, it does feel like a lot but after the 2nd time, it’s no biggie!

      Reply
  6. Katie F says

    August 16, 2020 at 8:02 pm

    Really good recipe. I was scared about the crust but it ended up great. Next time I think I am going to make individual ramekins. It will be easier to serve. The only thing I’d change about the recipe is that it doesn’t have a lot of the cream sauce you’d expect from a chicken pot pie. I think more coconut milk or broth would help this.

    Reply
    • Lauren says

      August 24, 2020 at 9:31 am

      Holy fork! This is so good. Definitely worth the time. I prepped my crust and cut my taters the day before and left the crust in the freezer overnight, moved to fridge as I started the filing- worked out perfectly. I like how thick the filling came out- I’ve never been a huge pot pie fan so that part is a game changer. I also used ground chicken as I had it on hand.

      Reply
      • Alyssa Brantley says

        August 25, 2020 at 8:54 am

        Hi Lauren! Thank you so much for the feedback. So happy to hear that this worked with ground chicken – I have been wondering about that as a shortcut 🙂

        Reply
    • Alyssa Brantley says

      August 25, 2020 at 8:50 am

      I am a big fan of the individual ramekins as well – then everyone is sure to get ample crust! 😉

      Reply
  7. Online Spanish Instructor says

    June 24, 2020 at 4:17 am

    What can I use in place of tapioca flour? I don’t do well with that. (I don’t have arrowroot.) I don’t have white pepper. Can you please recommend a good substitute? Also, I see there’s coconut in this. Does it taste like coconut? The reviews look great! Hoping to try it. Thank you for your help with my questions, Ana

    Reply
    • Alyssa Brantley says

      June 24, 2020 at 10:01 am

      The sauce doesn’t taste like coconut at all so now worries there! You could use a little gluten-free flour in place of the tapioca. Hope you love it 🙂

      Reply
  8. Julie says

    April 14, 2020 at 2:01 pm

    Do I keep dough in freezer if prepping ahead of time?

    Reply
    • Alyssa Brantley says

      April 15, 2020 at 10:22 am

      You absolutely can Julie!

      Reply
  9. Mary K says

    April 6, 2020 at 11:17 am

    If I could give this recipe 10 stars I totally would! I ‘m not a big cook but during this quarantine I have had to get out of my comfort zone. I HIGHLY recommend this recipe even for the non cook! Enjoy friends this is worth the effort!!

    Reply
    • Alyssa Brantley says

      April 6, 2020 at 11:28 am

      Hi Mary!! Thank you SO MUCH! This means so much to me. I’m so happy that this recipe is bringing you joy right now 🙂

      Reply
  10. Michala Martinez says

    January 30, 2020 at 9:39 pm

    I was skeptical b/c sometimes the gf df recipes don’t deliver, but this was delicious and both my kids ate a lot of it!

    Reply
    • Alyssa Brantley says

      February 6, 2020 at 2:56 pm

      Yay Michala!! So happy to hear it!

      Reply
  11. Katie Ritchey says

    December 10, 2019 at 10:54 am

    This is my new favorite chicken pot pie recipe!! My husband grew up with his mom always making chicken pot pie for dinner (using frozen pie dough) so it was so exciting for me to find a gluten free version so we can enjoy this meal together! The first time making this dish it was pretty time consuming but once you have done it the first time making it a second time was a breeze! I actually used left over turkey from thanksgiving, homemade turkey broth, and left over mashed potatoes so I was able to skip the step involving mashing the potatoes. Turned out delicious!

    Reply
    • Alyssa Brantley says

      December 10, 2019 at 1:31 pm

      Hi Katie! Yay!! This is the best and makes me so happy to hear it 🙂 LOVE the leftover mashed potato idea – genius!

      Reply
  12. Robbie says

    December 1, 2019 at 10:04 pm

    You weren’t lying about this recipe being worth it in the end! So delicious. It definitely goes on our favorite recipes within the rotation!

    Reply
    • Alyssa Brantley says

      December 1, 2019 at 11:22 pm

      Love it Robbie!!! So happy to hear it 🙂

      Reply
  13. Tracy Hardin Gravlin says

    December 1, 2019 at 7:51 am

    Would you substitute Arrowroot in the same amounts for the tapioca flour?

    Reply
    • Alyssa Brantley says

      December 1, 2019 at 11:20 pm

      Yes, you can do that Tracy but note that the arrowroot might have a slightly different flavor.

      Reply
  14. Claire says

    November 24, 2019 at 8:48 am

    I made this for the first time several weeks ago and it has been requested by my family several times since! It does take a while to make, but the results are so worth it!

    Reply
    • Alyssa Brantley says

      November 24, 2019 at 3:35 pm

      Hey Claire!! I feel you. It is a process – I am actually making it for the family tonight! – but SOOOO worth it. Thanks for taking the time to comment!

      Reply
  15. Mary-Jo Lyell says

    November 11, 2019 at 11:37 pm

    This pot pie is delicious! I added almond milk and thickened with cornstarch rather than take the time to blend the potatoes. (lazy and hungry!) I used the green parts of green onions rather than regular onions to make it low fodmap for us ibs sufferers and for those allergic to eggs, I used a flax egg to replace the egg in the crust. The crust was awesome even with the flax egg! Thank you for this recpie!

    Reply
    • Mary-Jo Lyell says

      November 11, 2019 at 11:38 pm

      *recipe! Ha!

      Reply
    • Alyssa Brantley says

      November 12, 2019 at 1:41 pm

      Hi Mary-Jo! Love so much that is perfect even with the changes!! So great to hear and I appreciate you taking the time to comment 🙂

      Reply
  16. Meg says

    October 28, 2019 at 8:25 pm

    Wow, crust is perfect!!! I used a different recipe for the filling but can’t say enough about how perfect the crust/topping recipe is. I also used a store bought gf pie crust (par baked it 30min) before adding filling and top dough! Amazing recipe! Thanks!!

    Reply
    • Alyssa Brantley says

      October 29, 2019 at 12:22 pm

      Thanks Meg!! So glad you loved it 🙂

      Reply
    • Helen says

      February 8, 2020 at 5:48 am

      What would you use as a substitute for almond flour for nut allergies?

      Reply
      • Alyssa Brantley says

        February 13, 2020 at 2:04 pm

        Hi Helen,
        I haven’t tried it so I can’t say that it would work 100% but you could experiment with sunflower seed flour OR gluten-free all-purpose flour.

        Reply
  17. Jennifer Gleason says

    October 16, 2019 at 7:03 am

    Best chicken pot pie I’ve ever made. We actually liked the crust better than any wheat based regular crust ! Yummy! I did do a few adjustments. I didn’t mash the potatoes or add the coconut milk, as I didn’t have enough potatoes to do both. I made gravy as the base and doubled the seasonings and added sage to it. Big hit with my family! Definitely a keeper!

    Reply
    • Alyssa Brantley says

      October 16, 2019 at 3:15 pm

      Yay Jennifer!! Thanks so much for the feedback and taking the time to comment 🙂

      Reply
  18. Margie says

    October 5, 2019 at 6:42 pm

    For vegan, what would you substitute for chicken..tofu?

    Reply
    • Alyssa Brantley says

      October 7, 2019 at 1:26 pm

      Hi Margie,
      I would do exrra firm tofu – cut into small cubes and maybe par-baked so that the texture is more firm than mushy.

      Reply
  19. Val says

    June 15, 2019 at 10:19 am

    I want to try this recipe but thought that potatoes aren’t part of the paleo diet. Comments?

    Reply
    • Alyssa Brantley says

      June 15, 2019 at 10:27 am

      Hey Val,
      A couple thoughts. First, if you want to get a sense of what people in the Paleo community are saying about potatoes, this is a good article. Second, I use potatoes as part of a paleo plan but that may or may not be right for you. I encourage you to follow what is right for your body and not buy too hard into dogmatic diet!

      Reply
      • Val says

        June 15, 2019 at 11:20 am

        Thank you Alyssa!

        Reply
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wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

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