Chicken Pot Pie

Dinner, Main Dish, Poultry


For the crust:

1 cup finely ground almond flour/meal

1 egg

¼ tsp baking powder

¼ tsp sea salt

For the filling:

1 medium onion, chopped

2 carrots, chopped

1 cup chopped mushrooms

1 cup chopped broccoli florets

3 cups shredded cooked chicken

2 cups chicken broth

1 tsp dried parsley

black pepper to taste

a couple sprigs fresh rosemary, chopped

a couple sprigs fresh thyme, chopped

Olive oil


1. To make your crust: Combine almond flour, egg, baking powder, and sea salt in food processor until soft dough forms.

2. Refrigerate dough while you prepare the pot pie filling.

3. Saute carrots and onion in a large pan in a bit of olive oil over medium heat until onions start to soften.

4. Add broccoli, stir, and cook another couple of minutes until bright green.

5. Add mushrooms, stir, and cook another couple of minutes until mushrooms start to soften.

6. Add spices, chicken, and broth, stir, and cook another couple of minutes, then pour into a small casserole dish.

7. Roll out your almond flour dough between two pieces of parchment paper until it is just slightly larger then your casserole dish, then layer it over your pot pie filling.

8. Cut a couple of slits in the top to let steam escape. (Note that the dough will be very sticky.)

9. Bake at 375 for 65 minutes, and serve piping hot.