
By Lindsay @thetoastedpinenut
Gluten Free Chicken Pot Pie
12 steps
Prep:25minCook:30min
As the weather gets chilly, everyone craves a deliciously cozy + hearty meal! This Gluten Free + Paleo Chicken Pot Pie will soon be a family favorite!
Updated at: Thu, 17 Aug 2023 02:50:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories876.8 kcal (44%)
Total Fat66.1 g (94%)
Carbs37.6 g (14%)
Sugars7.1 g (8%)
Protein35.9 g (72%)
Sodium1175.3 mg (59%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 ¼ cupalmond flour

½ cuparrowroot powder

¼ cupcoconut flour

2egg whites

¼ cupghee
melted, or grass-fed butter

1 tspsalt

1 Tbspolive oil

1yellow onion
diced

3celery stalks
diced

3 cupschicken breast
diced, raw

¾ tspsalt

½ tspgarlic powder

½ tsppaprika

¼ tspblack pepper

1 Tbsparrowroot powder

1 ½ cupsfrozen mixed vegetables
I used carrots, green beans, peas and corn

1 x 15 ozcan full fat coconut milk
Instructions
Step 1
Add all of the crust ingredients into a food processor and process until the mixture pulls together.
Step 2
Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
Step 3
Preheat the oven to 350 F.

Step 4
Add the olive oil into a large stock pot over medium heat. Add the onion and celery and sauté until soft.
Step 5
Add the chicken, salt, garlic powder, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices. Then add the frozen vegetables and stir.
Step 6
Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and chicken.
Step 7
Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat.
Step 8
Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins.
Step 9
Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut.
Step 10
Spoon the chicken mixture evenly into each of the ramekins. Top with the crust.
Step 11
Place in the oven for 25-30 minutes, or until the crusts are golden brown.
Step 12
Serve while warm and delicious!
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