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Paleo Chicken Pie, Collards and Chocolate Mud Cake


Chicken Pie

  • 3 Large Chicken Breast and 4 Chicken Thighs
  • Carrots
  • Celery
  • Mushrooms
  • 1 Cup Almond Flour
  • tsp Salt
  • Pepper
  • tsp Baking Powder
  • 4 egg whites
  • 1/3 Cup of Butter Melted
  • 3-4  Boiled Eggs
  • 3 Tbs Potato Starch
  • Chicken Broth


  • Collards
  • 8-10 pieces of Bacon
  • Chicken Broth
  • 2 Tbs minced garlic
  • Red Pepper Flakes to taste

Paleo Chocolate Mud Cake

  • 3 Tbs Almond Flour
  • 3 Tbs Unsweened Coco Powder
  • 1 Egg
  • Cinnamon
  • 3 Tbs Honey


Paleo Chicken Pie

Fry chicken in coconut oil, shred and sit aside. For the crust combine almond flour, salt, baking powder, eggs whites and butter, mix well and refrigerate. Make thickening by combining 3 Tbs potato Starch, 2 Tbs Water, 3/4 cup of chicken broth and heat on top of stove on low heat until mixture thickens. Steam veggies in boiling water. In large casserole dish, add shredded chicken, steamed veggies, chopped up boiled eggs. salt and pepper, add thickening mixture and chicken broth, spoon on crust mixture from fridge back on 400 degrees for 20 minutes.


Fry 8 to 10 pieces of bacon, remove bacon and crumble, leave grease, add collards and wilt. Add 2 Tbs minced garlic, cover collards with chicken broth. Add red pepper flakes to taste and cook for 20 minutes.

Paleo Chocolate Mud Pie

In a coffee mug, put in all ingredients and mix well with a fork.  Put in microwave for 1 minute

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