Saturday – Team WOD

Paleo Challenge Day 13 – Progress reports after almost 2 weeks…how are you feeling? Has your body adjusted? If you crashed, how long did it take to recover and get back on track?

Here is another recipe shared by Maya:

Paleo Chicken Pot Pie
(Makes 4 servings)

Filling –
2-3 cups shredded or chopped roasted chicken
2 cups chicken stock
1/2 cup coconut milk
3 stalks celery, sliced (1 cup)
6 small carrots, cleaned and diced (1 cup)
1/2 medium onion, peeled and chopped (1/2 cup)
4 ounces mushrooms, cleaned and chopped
1 Tbsp coconut oil
1/2 tsp thyme, fresh or dried
sea salt
freshly ground black pepper
Crust –
2 1/2 cups blanched almond flour
2 Tbsp chilled grass-fed butter
1 egg
1/2 tsp salt
6 ramekins/serving dishes


-Warm coconut oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender.
-Add chicken and chicken stock and bring to a boil. Reduce heat, remove one cup of chicken stock and add coconut milk. Simmer for 5 minutes to allow the flavors to blend.
-To make crust, add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.
-Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.
-Use a biscuit cutter, cookie cutter, knife, or jar lid to cut the crust to the appropriate size circles to fit your ramekins.
-Divide chicken mixture evenly among ramekins. Place crust on top of chicken mixture and press into sides.
-Place ramekins on a large, rimmed baking sheet.
-Bake for 15 minutes or until the crust is lightly browned.
**NOTE: Pot pies and burnt tongues go hand-in-hand. Especially if you are serving children, be sure to insert a spoon through the crust to let the filling cool down a little bit before eating.

Team WOD : What kind of WOD will be in store for another epic Overdrive Saturday? Come in at 10 am sharp to find out!