Healthy Chicken Pot Pie

My friend Linda has been one of my biggest cheerleaders since I started this blog. Even before starting the blog, she and I had great talks about nutrition. Recently she asked me if I could take a recipe that her husband loved, but was unhealthy (made with white flour and sodium/msg filled bouillon cubes - among other things) and remake it. I jumped at the chance. It was actually a lot of fun. I think the new recipe is not only healthier but probably a whole lot tastier! The result is a gluten free, grain free and dairy free dish that I think anyone can enjoy. If you are hesitant to make the change, or think your family will not like it as much, why not just try the new filling first. After they decide they like that you could tackle the crust if you wish.

Healthy Chicken Pot Pie

For the Filling:

• 2 Cups Chicken (chopped)
• 1.5 Cup Chicken Broth (homemade is best!)
• 2 Cups Diced Sweet Potatoes
• 2 Small Onions
• 2 Celery Stalks
• 1 Clove of Garlic
• 1 Tablespoon Coconut Oil
• 1 Tablespoon Arrowroot Powder
• 1 Tablespoon Parsley
• 1 Teaspoon Sea Salt
• 1 Teaspoon Poultry Seasoning
• 1 Teaspoon All Purpose Seasoning
• 1/2 Teaspoon White Pepper

For the Crust
(Adapted from a recipe by Elana Amsterdam in The Gluten-Free Almond Flour Cookbook)

• 2 Cups Blanched Almond Flour
• 1/4 Cup Water
• 1 Teaspoon Coconut Oil (melted)
• 1 Teaspoon Parsley
• 1 Teaspoon All Purpose Seasoning
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Baking Soda

Method:

Chop up all of your vegetables.

In a pan add the coconut oil. Cook the onions until soft. Add the garlic, celery and sweet potatoes.

Measure out the spices.

Add the chicken stock and spices to your vegetable mixture.

Continue cooking on low.

Meanwhile turn your attention to the crust. In a bowl combine all ingredients.

 Divide mixture in half. Take half and form into a ball. Put the other half into the refrigerator for later use. Place the ball between two sheets of wax paper/parchment paper. Roll into a circle.

Press the mixture into standard size pie plate. * Note: if you have problems with the dough falling apart it may be too warm, place in the fridge or freezer for a few minutes and try again.

Cook at 375 for 15 minutes until slightly brown. After the vegetable mixture has been cooking for about 10 minutes and has started to reduce add chicken.

Mix together arrowroot powder with equal portion of water.

Pour the arrowroot mixture into the pie filling.

Mix together.

Take pie crust out of the oven. Spoon reduced filling into the crust.

Take the remaining dough and roll into another circle. Place on top of the pie plate, cut off extra dough around edges.

 Put on top of a cookie sheet and place into the oven at 375 degree for 35 minutes.

Remove from oven and let cool for a few minutes before serving. Enjoy!

I submitted this recipe to Monday Mania, check it out for other great recipes from real food bloggers!

Like us on Facebook to get timely updates right in your news feed!