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Clean Chicken Pot Pie Recipe

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Classic Chicken Pot Pie {Flaky Crust!} Dinner, then Dessert
Classic Chicken Pot Pie {Flaky Crust!} Dinner, then Dessert from dinnerthendessert.com

Description

This clean chicken pot pie recipe is a must-have dish for cold winter nights. This delicious and hearty meal is loaded with flavor and health benefits. It’s made with wholesome ingredients and is free of refined sugar, gluten and dairy. It’s also low-carb and Paleo-friendly. This dish is sure to please even the pickiest eaters. Enjoy this healthy and comforting meal in no time.

Prep Time

This delicious chicken pot pie dish can be prepared in no time. All you need is 15 minutes to prepare the ingredients, and another 10 minutes to assemble the pie.

Cook Time

The total cook time for this dish is about 30-40 minutes. This includes baking time for the crust and the filling.

Ingredients

The ingredients needed for this clean chicken pot pie are:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup mushrooms, chopped
  • 1 cup green beans, chopped
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1/4 cup fresh parsley, chopped

Instructions

To make this clean chicken pot pie, begin by preheating your oven to 375 degrees Fahrenheit. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, mushrooms, green beans, carrots, celery, onions and garlic. Cook for 5-7 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.

In a large bowl, whisk together the almond flour, coconut flour, arrowroot powder, sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano and dried thyme. Add the cooked chicken and vegetables to the bowl and stir to combine.

Transfer the mixture to a 9x13 inch baking dish. Pour the chicken broth over the top and spread the parsley over the top. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Remove the dish from the oven and let cool for 10 minutes before serving. Enjoy!

Equipment

The equipment needed for this dish are:

  • Large skillet
  • Large bowl
  • 9x13 inch baking dish

Notes

This dish is gluten-free, dairy-free, and low-carb. It can also be made Paleo-friendly by using coconut oil instead of olive oil.

Nutrition: Per Serving

This dish yields 6 servings. Each serving contains:

  • Calories: 261
  • Fat: 11g
  • Carbohydrates: 17g
  • Protein: 25g
  • Fiber: 3g

Recipe Tips

Here are a few tips for making this clean chicken pot pie:

  • For an extra flavor boost, add 1/2 teaspoon of dried sage to the filling.
  • If you don’t have arrowroot powder, you can use tapioca starch or cornstarch instead.
  • If you don’t have fresh parsley, you can use dried parsley instead.
  • For a vegan version, use vegetable broth instead of chicken broth and omit the chicken.
  • If you’re short on time, you can use store-bought crust instead of making your own.

This clean chicken pot pie is sure to be a family favorite. Enjoy this hearty and flavorful dish on a cold winter night.


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