This pot pie is deep dish, creamy and flavorful; filled with fresh vegetables, chunks of freshly cooked chicken and topped with a buttery pie crust, but is a whole lot healthier than the prepared pot pies I used to buy!
2 Tbs chopped onion
1/2 cup diced carrots
1/2 cup frozen peas
1 small peeled potato, diced
1 cooked chicken breast, cut into bite-sized chunks
1/4 cup almond flour
2 cups chicken broth
2Tbs full fat coconut milk
1/4 tsp garlic powder
1/2 tsp sea salt
Pepper to taste
1 Tbs arrowroot mixed with 1 Tbs water
1 1/2 cups almond flour
1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup ghee, melted**
1 Tbs unsweetened almond milk
2 tsp water
**note-to make crust completely dairy-free, coconut oil may be used in place of ghee, but do not refrigerate while preparing filling.
To make crust:
In a large bowl, mix almond flour, baking powder & sea salt. Mix in melted ghee, almond milk and water. Mix until it forms a dough, gather into a ball wrap in parchment paper and refrigerate while you make the filling.
To make filling:
Preheat oven to 400 degrees F. In a large pot heat about 1-2 tablespoons olive oil over medium heat and sauté onions until soft, about 2-3 minutes. Add carrots, potatoes & peas and cook for about 7-10 more minutes, until potatoes & carrots are tender.
Add the almond flour and toss to coat the vegetables. Add the chicken broth, coconut milk, garlic, sea salt & pepper. Bring to a boil, stirring, then reduce heat to simmer.
Remove from heat and stir in the arrowroot/water mixture. Stir and allow to thicken. Add chicken.
Pour into a shallow casserole dish, about 9” x 2”. Set aside.
Roll out pie crust. Place dough between 2 sheets of parchment paper. Press down with your hand, then roll out with a rolling pin to form a thin, 1/8-1/4” thick circle, which is just larger than the 9” dish.
Remove the top sheet of paper and very carefully flip crust over onto the casserole dish. Carefully peel the remaining paper off the crust.
Decoratively pinch the dough around the edge of the pie. Press together any cracks and make 3 slits in the center of the crust with a sharp knife.
Place on a baking sheet and bake for 30 minutes or until crust is golden brown. Makes 4 servings.
This recipe is gluten-free, dairy-free if made with coconut oil, soy-free, grain-free and Whole30 compliant
Originally posted on Happy Healthy Belly's Blog on 2/15/18