Portobello Pot Pie

With just a handful of pantry spices, a cooking fat of choice, and pasture raised chicken breasts, this easy recipe is on the table in less than 20 minutes. Talk about a weeknight dinner (or batch cooking goals) success. And these simple turmeric-roasted chicken breasts are paleo-friendly and gluten-free, too.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 People
Calories 418 kcal
hello jbony


  • 2 9 inch unbaked pie crust
  • 6 small red potatoes
  • 3 tbsp tablespoons olive oil
  • 1 cup sliced onion
  • 1 cup thinly sliced fresh shiitake mushrooms
  • 3 1/2 tbsp cups water
  • 1/4 cup tamari or soy sauce
  • 2 tbsp portobello mushroom caps, cut into bite size pieces
  • 1 tbsp dried thyme
  • 2 tbsp dried sage
  • 2 stalks celery, chopped
  • 1 tbsp carrot, cubed


  1. Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.

    Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.

    Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.

    Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.