Chicken Pot Pie Recipe
A nutritious chicken pot pie recipe sounds like an oxymoron. After all, traditional versions of the dish are usually filled with ingredients like refrigerated pie crust, vegetable shortening and a whole lot of white flour. Even worse are the frozen versions. They can quickly turn what should be a tasty comfort food into a ticking health bomb.
But with my chicken pot pie recipe, you’ll stick to wholesome, recognizable ingredients without sacrificing flavor. Skip the crust that comes in a tube (what is hiding in those?!) and whip up your own instead to reap the amazing benefits of almonds. And I know you’ll love my favorite part of this healthy chicken pot pie recipe: The fresh herb gravy that tops it all.
Prepare this chicken pot pie the next time you have company or want to impress your family — it’s a surefire hit.
Pie Crust:
We’ll start off by assembling the pie crust. After all, what’s a chicken pot pie recipe without a buttery, flaky crust? In a mixing bowl, whisk together the dry crust ingredients (almond flour through salt) until they’re combined. Then transfer them to a food processor and add in the cold butter. Process it slowly until the butter is the size of peas; you don’t want it totally pulverized.
Next, combine the cold water and chilled lemon juice. Pour a small amount of the water and lemon juice mixture into the food processor and process. Keep adding water and lemon juice slowly; you want to add just enough liquid to have the dough come together.
Remove the dough from the processor and roll it into a ball. Wrap it in a sheet of wax paper, place it in an airtight container and refrigerate for 15 minutes. Because we’re multi-taskers, while the dough chills, we’re going to go ahead and make the filling.
Filling:
Grease a deep-dish pie pan with grass-fed butter or coconut oil, your choice. Mix together the pulled chicken (a great way to use up leftovers) and chopped veggies. Spread the combo in a 9″ pie pan and set aside.
Finishing the Crust:
By now, the pie dough should be nice and chilled. It’s time to finish up the crust. Grab the dough from the refrigerator and place it between two sheets of wax paper. Flatten the dough with your hands. Then, grab a rolling pin and roll the dough into a 10-inch circle. Return the dough, still in the wax paper, to the fridge, and then preheat the oven to 400 F. Things are going to start warming up in here soon!
Gravy:
Now let’s get that delicious gravy going. In a medium pot, combine chicken stock, cauliflower, onion, fresh herbs, garlic and salt. Cover the pot and cook over medium-high heat until the mix is simmering and smelling great. Let it simmer for 8 minutes and then remove from heat.
Next, place 4 tablespoons of butter into the blender and slowly add the stock and vegetable mixture. Be careful, as it’ll still be warm! Puree it all up until it’s super smooth, then return the pureed mixture to the pot and heat on medium until — you guessed it! — it’s simmering once again.
Once the mixture is simmering, measure out 3 tablespoons of it into a small bowl and whisk in the arrowroot starch until it’s smooth. Â Then add it back into the pot and stir constantly until slightly thickened. This will give the gravy its nice texture.
Assembling the Pie:
At this point, your crust is ready, your filling smells terrific and the gravy is all done. It’s time to put this chicken pot pie recipe together!
Pour the gravy over the chicken and veggies that are in the pie pan. Then, remove the chilled pie crust from the refrigerator, peel off the wax paper and place on top of the pie. Press the edges of the crust into the pie pan; you want to seal all the good stuff in. Cut small vents into the center of the crust.
Pop the pie into the preheated oven and bake for 40 to 50 minutes, or until the pie crust is golden brown and the sauce is bubbling inside. Let the pie cool for about 15 minutes before serving. Then dig in and enjoy!
Total Time
2 hours
Serves
4–6
Meal Type
Diet Type
Ingredients:
- Almond Flour Pie Crust:
- 1 cup almond flour
- ¼ cup arrowroot starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons grass-fed butter, cubed and very cold
- ½ cup cold water
- juice of half a lemon, chilled
- Filling:
- 2 cups cooked pulled chicken
- ½ cup chopped turnip
- ½ cup chopped carrot
- ½ cup chopped celery
- Chicken Gravy:
- 2 cups chicken stock
- 1 cup chopped cauliflower
- 1 medium yellow onion, chopped
- 1½ teaspoons fresh sage
- 1½ teaspoons fresh thyme
- 1½ teaspoons pressed or minced garlic
- ½ teaspoon salt
- 4 tablespoons butter
- 3 tablespoons arrowroot starch
Directions:
- Pie Crust:
- In a large mixing bowl, whisk together the dry ingredients until well combined. Transfer the dry ingredients to a food processor. Add the cold butter and process until the butter is the size of peas.
- Combine the cold water and cold lemon juice. Add a small amount of the water and lemon juice to the food processor and process. Continue adding the water and lemon juice and processing just until the dough comes together.
- Remove the dough and form it into a ball. Wrap the dough in a sheet of wax paper, place it in an airtight container, and refrigerate for 15 minutes. Prepare the filling while the dough chills.
- Filling:
- Grease a deep-dish pie pan with butter or coconut oil. In a large bowl, mix together the pulled chicken, turnip, carrots and celery. Spread the chicken and vegetables in the pie pan. Set aside.
- Finishing the crust:
- Remove the chilled dough from the refrigerator and place between 2 sheets of wax paper. Flatten the dough with your hands, and then with a rolling pin, roll the dough into a 10-inch circle. Return the dough, in the wax paper, to the refrigerator.
- Heat the oven to 400 F.
- Gravy:
- In a medium pot, combine the chicken stock, cauliflower, onion, herbs, garlic and salt. Cover and cook over medium-high heat until simmering. Simmer for 8 minutes. Remove from the heat.
- Place the butter in a high-powered blender, add the stock and vegetable mixture, and puree until very smooth. Return the pureed mixture to the pot and heat on medium until simmering.
- Whisk the arrowroot starch with 3 tablespoons of the pureed mixture until smooth, add to the pot, and stir constantly until slightly thickened. Remove from heat.
- Assembling the Pie:
- Retrieve the dough from the refrigerator, peel off wax paper and place on top of the pie. Press the edges of the crust into to the pie pan. Cut small vents in the center of the crust.
- Bake the pie for 45-50 minutes until crust is golden brown and sauce is bubbling. Allow to cool for 15 minutes before serving.
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