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.
Servings 8
Calories 401kcal
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon Italian Seasoning
- 2 eggs, beaten
- 1/3 cup melted butter measured solid
- 1/3 cup shredded cheddar cheese
Filling
- 1 teaspoon olive oil
- 1/4 cup chopped onions
- 1 pound skinless chicken breast, Cut into 1/2-1 inch cubes.
- salt and pepper to taste
- Chicken Seasoning or chicken rub to taste
- 1/4 cup chopped celery
- 1 cup fresh, chopped green beans
- 1 cup chopped cauliflower florets I used the frozen steamable cauliflower and steamed it first.
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon Italian Seasoning
- 1 teaspoon thyme
- 1-2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400 degrees.
Chicken Pot Pie Crust
- Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
- Add in melted butter and eggs. Stir with a silicone non-stick spoon.
- Fold in the shredded cheese.
Chicken Pot Pie Filling
- Add olive oil to the cast iron skillet (I used a 10 inch) along with the onions and cook for about 2 minutes until fragrant and translucent.
- Add the chicken cubes and cook for 3-4 minutes until the chicken is cooked through and no longer pink.
- Add in the celery, green beans, cauliflower, and garlic. Saute until soft.
- Add in the broth, heavy cream, Italian Seasoning, and thyme. Stir and adjust the heat to medium-low.
- Start with 1 tablespoon of all-purpose flour and add it to a small bowl, along with 2 tablespoons of the sauce mixture from the skillet. Stir until you remove the clumps and the sauce thickens. Repeat with an additional tablespoon of flour + 2 tablespoons of the sauce mixture if the dish still needs more thickening.
- Add the mixture back to the skillet and stir. Allow the filling to cook on medium-low for 6-8 minutes until the sauce thickens.
- Place the crust over the filling and spread.
- Bake for 15 minutes or until golden brown.
- Cool before serving.
Video
Notes
- I use a cast iron skillet because it's great for baking and will allow you to use just one pot for the entire recipe. It also produces a nice, crisp crust. Use what you like.
- If you aren't interested in a low carb crust you can use store bought. Follow the directions on the package for baking.
- You can substitute chicken for turkey or whatever you wish.
- Heavy cream can be substituted for half and half or milk. This will alter the texture as heavy cream will help produce a creamy, thick sauce.
- To save time you can also purchase a rotisserie chicken and slice it up to use in the recipe. The "Just Chicken" precooked chicken strips from Trader Joe's will also work well. Slice it into cubes.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g