Healthy Chicken Pot Pie

This Easy Healthy Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish.

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I grew up eating things like Classic Bisquick and Pillsbury chicken pot pie along with Homemade Chicken and Dumplings.

This recipe is made using a homemade almond flour crust without any canned biscuits. You will enjoy every single crumble of the crust. You can make this dish crustless if you wish.

What Makes This Dish Healthy

Some recipes are made with canned “cream of chicken soup.” The canned stuff is typically loaded with fat and excess sodium. Check your labels. I have often seen, modified food starch, which is a processed ingredient that helps thicken up the soup. They also often include vegetable oil, sugar, and flavoring. Flavoring basically means something has been added to alter the natural flavor.

A lot of store bought pie crusts include processed ingredients and added sugar. Making your own is simple and can be much more healthy.

Why is it called Pot Pie?

Pot pies are said to have come from Greece. The Greeks were known to take meat and other ingredients and mix them in open pastry shells. The Romans later added a top pastry shell to seal the pie.

How to Make Healthy Chicken Pot Pie Crust

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
2. Add in melted butter and eggs. Stir with a silicone non-stick spoon.
3. Fold in the shredded cheese and stir.

Chicken Pot Pie Filling

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add olive oil to the cast iron skillet along with the chicken cubes and onions.
2. Cook for 3-4 minutes until the chicken is cooked through and no longer pink.
3. Add in the vegetables and saute until soft.
4. Add in the broth, heavy cream, and seasoning. Stir.
5. Thicken the pot pie filling sauce following the instructions below.

Additional Ideas for Vegetables

A traditional pot pie is made with mixed vegetables like carrots, peas, and sometimes I’ve seen potatoes too. These vegetables are higher in sugar (than most) and potatoes have starch. I chose to omit these veggies and substituted using green beans and cauliflower instead. Feel free to use whatever you wish, such as:

• Broccoli
• Zucchini
• Spinach
• Kale
• Eggplant
• Green Peppers

How to Thicken The Filling

Create a slurry using sauce from the pan and all-purpose flour. Add the two to a bowl and then back to the pan. Stir until thick.

Pairings and What to Serve with the Dish

Air Fryer Green Beans
Green Goddess Salad
Zucchini Au Gratin

How Many Carbs

The Classic Pillsbury Chicken Pot Pie has about 40 net carbs, this recipe has 6 net carbs per serving.

How Long Will it Last in the Fridge

It will last in the fridge for 3-5 days.

Freezer Tips

You can definitely make this ahead of time. You can make the complete pot pie, cool it, and then freeze it. To reheat the pot pie, do not thaw. Bake from frozen and add an additional 20-30 minutes of cook time until the crust browns.

You can also assemble the pot pie and freeze it without baking it first. To reheat it, the same notes above will apply.

More One Pot Recipes

Taco Pasta
Lasagna Soup
Chicken Spaghetti