Dinner
GF/DF Chicken Pot Pie
Packed with tender chicken, hearty vegetables, and a creamy, wholesome filling- all wrapped in a flaky, gluten-free crust. Make with simple, whole food ingredients, it’s the perfect cozy and nourishing food.
GF/DF Chicken Pot Pie
Packed with tender chicken, hearty vegetables, and a creamy, wholesome filling- all wrapped in a flaky, gluten-free crust. Make with simple, whole food ingredients, it’s the perfect cozy and nourishing food.
Ingredients
For the Filling
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tbsp olive oil or ghee
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 diced parsnip
- 1 cup frozen peas
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp smoked paprika (optional)
- 1 tbsp arrowroot powder or tapioca starch
- 1 1/2 cups unsweetened almond milk (or regular milk)
- 1 cup chicken bone broth
- Salt and pepper to taste
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup grass fed butter, cold and cut into small pieces
- 1 egg
- 2– 3 tbsp cold water
Instructions
For the Filling
- Heat olive oil or ghee in a large skillet over medium heat. Sauté onions, carrots, celery, and parsnips until softened, about 5–7 minutes. Add garlic and cook one more minute.
- Stir in thyme, rosemary, smoked paprika, salt, and pepper.
- Sprinkle arrowroot powder over the veggies and stir until coated.
- Gradually add almond milk and chicken broth, stirring to create a creamy sauce.
- Add shredded chicken and peas, then simmer for 5–7 minutes until the filling thickens. Remove from heat.
For the Crust
- Preheat oven to 375°F. In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- Cut in coconut oil or ghee with a fork or pastry cutter until crumbly.
- Add the egg and 2 tablespoons of cold water, mixing until a dough forms. If it’s too dry, add another tablespoon of water.
- Transfer the filling into a 9-inch pie dish or oven-safe skillet.
- Roll out the dough between two sheets of parchment paper and place it over the filling. Trim any excess and press the edges down gently.
- Cut a few slits in the crust to allow steam to escape. Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.
- Let cool for 10 minutes before serving