Chicken Pot Pie
Few things say “comfort food” more than a pot pie. But typical pot pie recipes are loaded with wheat flour, butter, and heavy cream. This FMD friendly, gluten-free version skips the dairy and wheat, but without losing any of the homey flavors.
Phase 3 | Serves 8
Prep Time: 30 minutes | Total Time: 1 hour
INGREDIENTS
Crust
2 cups almond flour
1 egg
2 tablespoons raw coconut oil
Pinch of sea salt
Pie Filling
1 pound boneless, skinless chicken breast
3 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
2 cups onion, chopped
2 cups carrots, sliced
2 cups green beans, cut into bite-size pieces
4 cups low-sodium chicken broth
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme
1/2 teaspoon dried sage
1/4 cup arrowroot
1/4 cup coconut milk or almond milk
DIRECTIONS
To roast the chicken:
- Preheat the oven to 350 degrees. Place the chicken on a foil-lined baking sheet, drizzle with 1 tablespoon of the olive oil, season generously with salt and pepper, and bake for 35 minutes.
- Remove from the oven, let cool enough to handle, and cut into 1/2-inch cubes.
- To make the crust, mix all of the crust ingredients thoroughly. Form into a disk, wrap in plastic wrap and refrigerate 30 minutes.
To make the pie:
- Preheat the oven to 375 degrees. Place a wide pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions and cook, frequently stirring, until golden brown.
- Add the next 6 ingredients (carrots through sage). Stir the arrowroot into the coconut or almond milk to dissolve, and then stir this mixture into the pot. Cook and stir until the sauce is slightly thickened.
- Divide the filling among 8 1-cup ramekins (or other ovenproof bowls).
- Roll out the crust between two sheets of parchment paper, cut out 8 circles (it’s fine if they don’t completely cover the ramekins), and place one on top of each ramekin. Sprinkle lightly with sea salt and bake for 30 minutes. Serve warm.
Few things say “comfort food” more than a pot pie. But typical pot pie recipes are loaded with wheat flour, butter, and heavy cream. This FMD friendly, gluten-free version skips the dairy and wheat, but without losing any of the homey flavors.
Phase 3 | Serves 8
Prep Time: 30 minutes | Total Time: 1 hour
INGREDIENTS
Crust
2 cups almond flour1 egg
2 tablespoons raw coconut oil
Pinch of sea salt
Pie Filling
1 pound boneless, skinless chicken breast3 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
2 cups onion, chopped
2 cups carrots, sliced
2 cups green beans, cut into bite-size pieces
4 cups low-sodium chicken broth
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme
1/2 teaspoon dried sage
1/4 cup arrowroot
1/4 cup coconut milk or almond milk
DIRECTIONS
To roast the chicken:
- Preheat the oven to 350 degrees. Place the chicken on a foil-lined baking sheet, drizzle with 1 tablespoon of the olive oil, season generously with salt and pepper, and bake for 35 minutes.
- Remove from the oven, let cool enough to handle, and cut into 1/2-inch cubes.
- To make the crust, mix all of the crust ingredients thoroughly. Form into a disk, wrap in plastic wrap and refrigerate 30 minutes.
To make the pie:
- Preheat the oven to 375 degrees. Place a wide pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions and cook, frequently stirring, until golden brown.
- Add the next 6 ingredients (carrots through sage). Stir the arrowroot into the coconut or almond milk to dissolve, and then stir this mixture into the pot. Cook and stir until the sauce is slightly thickened.
- Divide the filling among 8 1-cup ramekins (or other ovenproof bowls).
- Roll out the crust between two sheets of parchment paper, cut out 8 circles (it’s fine if they don’t completely cover the ramekins), and place one on top of each ramekin. Sprinkle lightly with sea salt and bake for 30 minutes. Serve warm.
