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Chicken Pot Pie Meatballs

November 7, 2019 by predominantlypaleo 12 Comments

 

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Don’t have time for homemade crust and a slow cooked dinner?! These Chicken Pot Pie Meatballs come together in under 20 minutes including cooking time!

 

Chicken Pot Pie Meatballs

Yesterday morning I woke up inspired to hit the kitchen. After 5 days of visiting in laws and a blur of Halloween + kid birthday madness, I just needed to cook. I didn’t quite know what I’d be making, but as luck would have it, inspiration hit. 

 

Chicken Pot Pie Meatballs

I baked up these Gingerbread Muffins with Cream Cheese Frosting first, and then moved onto some Peppermint Mocha Cookies (OMG so good), and then finally I realized that feeding muffins and cookies for dinner was probably not my best laid plan. 

 

Chicken Pot Pie Meatballs

These Chicken Pot Pie Meatballs use frozen, YES FROZEN peas and carrots, ground chicken, and go straight to the air fryer where they get golden and perfectly cooked in just 10 minutes. 

The veggies are nice and al dente and the meatballs are tender and flavorful. I made an easy gravy with chicken broth and cassava flour and tossed a little rice into the Instant Pot. 

The family loved these! Stella said these were some of her favorite meatballs I’ve ever made!! Noah said he would eat the gravy as soup. I’m not so sure about that but who am I to understand the mind of a 13 year old boy?!

I wrote the instructions within the recipe below for how to make the quick gravy. It takes less time than it does to cook the meatballs so everything will be ready at the same time! 

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Chicken Pot Pie Meatballs

Chicken Pot Pie Meatballs
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 1 pound ground chicken
  • 2 tablespoons coconut aminos
  • 1 heaping teaspoon garlic sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup frozen diced carrot and pea mixture
  • 2 tablespoons cassava flour
  • 1 tablespoon gelatin

Instructions

  1. Combine all ingredients in a mixing bowl and mix by hand, saving the gelatin for last
  2. Shape meatballs into 1-2″ by hand
  3. Place on air fryer tray and cook at 350F for 10 minutes

**To make a quick gravy, pour 1.75 cups of chicken broth into a skillet, reserving 1/4 cup. Warm on medium/high heat until it simmers. Add 2 tablespoons of cassava flour into the reserved broth and stir to dissolve before adding into the pan. Salt to taste and stir until it thickens to desired texture. 

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Comments

  1. CD says

    December 6, 2019 at 11:29 pm

    I dont have an air fryer :/ how long should I bake this in the oven?? Sounds delicious!

    Reply
    • predominantlypaleo says

      December 11, 2019 at 4:46 pm

      I’d guess 350F for 20 minutes or so?

      Reply
  2. Lucy says

    March 9, 2021 at 4:14 pm

    These look great! I do not have an air fryer, so I’m going to brown in a frying pan, remove them and make the gravy with the pan drippings, and add them back in for a few minutes to finish cooking. Like chicken pot pie without the fuss!

    Reply
  3. Pamela says

    December 2, 2021 at 12:29 am

    These were delicious and super easy! Loved the veggies mixed in there. I spritzed with olive oil and baked in my oven for 15 min. since I don’t have an air fryer.

    5.0 rating

    Reply
    • predominantlypaleo says

      December 6, 2021 at 3:06 pm

      Any notable substitutions? LOL

      Reply
  4. Alex says

    February 12, 2023 at 7:01 pm

    These are absolutely delicious! I doubled the recipe (but only did 1.5T total of gelatin). Very easy to make, but I wonder if it could be made into a loaf for further ease! With 4 kids running around and one only 5mo old, I need further ease these days 😂 These are definitely staying in our monthly meal rotation!

    5.0 rating

    Reply
    • predominantlypaleo says

      May 1, 2023 at 1:35 pm

      I’m sure a loaf would work just fine!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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