Chicken Pot Pie Recipe

By Ellie

4 Person

120 Minutes

0 Calories

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.

Ingredients

Chicken Gravy

3 tbsp. arrowroot starch
4 tbsp. butter
½ tsp. salt
1½ tsp. pressed or minced garlic
1½ tsp. fresh thyme
1½ tsp. fresh sage
1 medium yellow onion, chopped
1 cups chopped cauliflower
2 cups chicken stock

Filling

½ cup chopped celery
½ cup chopped carrot
½ cup chopped turnip
2 cups cooked pulled chicken

Almond Flour Pie Crust

juice of half a lemon, chilled
½ cup cold water
6 tbsp. grass-fed butter, cubed and very cold
½ tsp. salt
½ tsp. baking powder
¼ cup arrowroot starch
1 cup almond flour

Method

01

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.
02

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.
03

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.
04

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.
05

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.
06

Heat the oven to 400℉.
07

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.
08

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.
09

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.
10

Retrieve the dough from the refrigerator, peel off wax paper and place on top of the pie. Press the edges of the crust into the pie pan. Cut small vents in the center of the crust.
11

Bake the pie for 45-50 minutes until the crust is golden brown and sauce is bubbling. Allow cooling for 15 minutes before serving.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Dinner Recipes

Chicken Pot Pie Recipe

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 60 Mins
Cook Time 60 Mins
Total Time 120 Mins

02 Ingredients

Chicken Gravy

3 tbsp. arrowroot starch

4 tbsp. butter

½ tsp. salt

1½ tsp. pressed or minced garlic

1½ tsp. fresh thyme

1½ tsp. fresh sage

1 medium yellow onion, chopped

1 cups chopped cauliflower

2 cups chicken stock

Filling

½ cup chopped celery

½ cup chopped carrot

½ cup chopped turnip

2 cups cooked pulled chicken

Almond Flour Pie Crust

juice of half a lemon, chilled

½ cup cold water

6 tbsp. grass-fed butter, cubed and very cold

½ tsp. salt

½ tsp. baking powder

¼ cup arrowroot starch

1 cup almond flour

03 Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Heat the oven to 400℉.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Retrieve the dough from the refrigerator, peel off wax paper and place on top of the pie. Press the edges of the crust into the pie pan. Cut small vents in the center of the crust.

Step 11

Bake the pie for 45-50 minutes until the crust is golden brown and sauce is bubbling. Allow cooling for 15 minutes before serving.

04 Author