Chicken Pot Pie was one of those dishes I didn’t love as a kid (store bought version) and then loved as an adult (homemade version) and had to say goodbye to when we switched to a grain-free, real food diet. (Flour and vegetable shortening crust…not so much!)
I just recently attempted a healthy version of Chicken Pot Pie and the kids loved it! It sneaks in some veggies that aren’t typically kid-favorites and some healthy fats. It’s also pretty filling and great for active kids.
To me, chicken pot pie is a poultry version of one of my favorite recipes: Shepard’s Pie, which I’ve also adapted as a sweet potato Shepards Pie and Meatloaf cupcakes. Those recipes are all more budget friendly, so if you aren’t a chicken person or are on a tight budget, try them instead!
Chicken Pot Pie
Yield 6 -8
A grain free take on Chicken Pot Pie.
- 3-4 chicken breasts (cooked and chopped) or 1 whole chicken (cooked and deboned)
- 1 cup celery (finely chopped)
- 1 small turnip (finely chopped)
- 1 small parsnip (finely chopped)
- 1.5 cups carrots (finely chopped )
- 1 cup fresh green beans (finely chopped)
- 1 onion (finely chopped)
- 1 bag frozen peas (about 12 oz)
- 1/2 cup butter or coconut oil
- 1 cup coconut milk
- 2 cups almond flour
- 2 eggs
- 1/4 cup parmesan cheese (optional)
- 1/4 cup butter (optional)
- spices to taste: garlic powder, sea salt, pepper, basil, oregano, turmeric
- Pre-cook chicken in oven or skillet until cooked through and set aside.
- Peel turnip and parsnip and finely chop.
- Heat a couple tablespoons of butter in large skillet until melted, then add the turnip and parsnip.
- Finely chop celery, carrots, green beans and onion and add to pan.
- Saute over medium heat until all have started to soften.
- Add frozen peas and continue cooking until peas have defrosted.
- Chop chicken into 1//2 inch cubes and add to pan.
- Spice to taste with garlic powder, salt, pepper, basil, turmeric and oregano (I use about 1 tsp each)
- Add half of the coconut milk to the pan and continue cooking until it has started to evaporate and remove from heat.
- Preheat the oven to 350.
- In a separate bowl, mix almond flour, parmesan, egg, butter and remaining coconut milk to form a “crust.” You may have to add slightly more milk or more flour, depending on the dryness of your almond flour (I cook with Honeyville, but some brands don’t absorb as much liquid).
- Can also add a sprinkle of garlic powder and sea salt to the crust for flavor. It should be somewhat thick but spreadable.
- Transfer the chicken mixture to an oven safe baking pan. (I cooked in two pie pans or two 8x8 dishes so that one could be frozen for another meal)
- Carefully spread the “crust” mixture over the chicken mixture.
- Place in oven and bake 15-20 minutes until crust has started to harden.
- Serve and Enjoy!
Do you like Chicken Pot Pie? Let me know below!