A classic favourite made dairy-free & with a low-carb crust!
Chicken pot pie just says comfort all over it to me. It has been one of my favourites since I was little & I honestly crave it this time of year!
Feel free to get creative with this recipe! If you want to make it lower carb & 100% paleo, sub the peas & corn for cauliflower rice/broccoli! I love adding greens before I put it into the oven & let them wilt slightly, as a tasty way to add more greens into my day! So many possibilities!
I won’t waste any time so let’s get into the recipe! Make sure to tag me in your re-creations over on Instagram so I can share them on my IG stories!
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Servings
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Ingredients
Chicken pot pie filling
- 4 chicken breasts (pre-cooked & shredded)
- 1 red onion, diced
- 4 medium carrots, peeled & diced
- 3 garlic cloves, minced *optional
- 1 tbsp avocado oil (or butter or coconut oil)
- 1 cup chicken broth
- 3/4 cup milk of choice (I used unsweetened cashew milk)
- 2-3 tbsp arrowroot powder (you can try subbing with 2 tbsp flax meal for a lower carb option)
- 1/2 tsp pink salt & pepper
- 1 tbsp thyme
- 1/2 cup corn (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
- 1/2 cup peas (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
- 1-2 celery stalks, diced *optional
Low-carb crust
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil (or butter) solid
- 1 egg
- 1/2 tsp pink salt
Ingredients
Chicken pot pie filling
Low-carb crust
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Instructions
Chicken pot pie filling
- In a large saucepan over medium heat, sauté the red onion, carrots & garlic (if using) in the avocado oil for 4-5 minutes.
- Add the chicken broth & milk of choice to the pan. Add the shredded chicken, pink salt & pepper, & thyme.
- Reduce to a simmer & add 2 tbsp of arrowroot powder. Allow it to simmer until the carrots are softened. If the mixture hasn’t thickened up after a few minutes add in 1 more tbsp of arrowroot powder.
- Add the peas & corn (if using, you can also sub this for diced cauliflower, broccoli, etc for a lower carb option) & continue to simmer for another 5 minutes.
- Transfer the mixture to a casserole dish (I used a large rectangular glass one). Place the prepared crust (rolled out with two sheets of parchment paper on either side) on the mixture, so it covers evenly.
- Bake in the oven for 35-50 minutes at 350 degrees F, until the crust has browned & the mixture is bubbling over slightly.
- Remove from the oven & let cool slightly. Serve warm with your favourite toppings (my fave is ketchup)!
- Note: feel free to get creative with this & mix up the veggies you use. Swap diced sweet potato for carrots. Swap out the peas & corn for cauliflower & broccoli. Use what you have on hand & mix it up!
Low-carb crust
- In a mixing bowl add the firm coconut oil (or chilled butter) diced into chunks with the almond & coconut flour.
- Mix with your fingers until a crumble is formed & everything incorporated.
- Add the egg & the pink salt & form into a dough.
- Using two sheets of parchment paper (one on the top & one on the bottom), roll out the dough into a thin layer, similar to the shape of your dish.
What temperature do you bake in oven for?
Thank you for this question! I am so sorry I forgot to include the temperature originally, I just updated the recipe for you! Bake at 350 degrees F! Let me know if you have any other questions 🙂
Made this today, it was great! Awesome recipe. Broiled for a few minutes at the end just to get it nice and golden brown on the top.
Wow that is a great tip! I am going to share on Instagram! Thank you for sharing your feedback & I am SO happy you are loving the recipe!
Lau
Hey is there a way to make the crust nut free?
Hmm, not that I have tested myself personally. You could definitely try subbing the almond flour for something like cassava, however, that will increase carbohydrates in the recipe so it wouldn’t be low carb, & I don’t know how it would come out taste & texture wise as I haven’t tried it myself! If I can come up with a nut-free version I will be sure to post it on here!