I had a request to make a Chicken Pot Pie gluten free. I love a good challenge so this is what I came up with!! Since I began my Trim Healthy Mama journey, I have tried to take many of my “regular” family meals and turn them into something I would feel good about eating on my new lifestyle. I wanted my family to love it and it to be good for their bodies as well! I tried this one way and it didn’t quite work the way I wanted so I reworked it and now it is something I am proud to share!!
Chop veggies up in little diced pieces. I also added celery but it didn’t make it into the picture.
Cook the veggies in butter! YUM already!
Add in the seasoning, heavy cream, chicken breast meat, and sour cream. (I added sour cream to give it more of a creamy texture) Seriously I wish you could smell and taste the filling. It tastes like Thanksgiving. I could barely keep from just eating the filling all up. haha
Pour it into a baking dish. I have a smaller casserole dish which worked perfect.
Then mix the pie crust ingredients together.
Here is where you can get creative. I basically crumbled the crust on top. You could put it between plastic wrap and roll it out and put it on top. I didn’t want to go through the trouble so I just crumbled it. The first time I did the crust I used coconut oil and doubled the recipe. It was ok. My awesomely smart handsome husband suggested I make the crust with butter! DING! I also added parmesan cheese to add that extra crunch!
Bake it up.
Serve it up!
This is an S meal if following Trim Healthy Mama. This probably serves about 6, you could double it for a bigger family meal or leftovers. I will probably do this next time!
CHICKEN POT PIE WITH ALMOND FLOUR CRUST
BY SARAH CRIDDLE
serves 6
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Ingredients:
Filling:
2 zucchinis chopped
2 small carrots chopped
1 yellow squash chopped
1 large stalk of celery chopped
1/2 cup of onion chopped
2 chicken breasts cooked and chopped
1 stick of butter (1/2 a cup)
1/2 cup of heavy whipping cream
1/2 cup sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander
1 tsp poultry seasoning
1/2 tsp thyme
2 to 3 tsp salt
Crust:
2 cups of almond flour
1 egg
2 tbsp. butter
1 tsp salt
1/8 cup of parm cheese
Directions:
Chop vegetables. Place the butter in a medium pot and turn on medium heat. Add the vegetables. Cook till the vegetables are tender. Add all the spices and salt. Add the heavy whipping cream and sour cream. Continue to cook for 5 to 10 minutes. Add in the chopped chicken breasts. Pour into a casserole dish. Mix the crust ingredients together. Roll out or crumble the crust on top of the filling. Bake for 15 to 20 minutes at 350 degrees.
You’ve done it again! I waited too late to start supper so I served the “pot pie” as a stew. I can believe you used squash . . . But wow! It was very satisfying! Gonna be a regular on our diner table!!!!!!!!!
Oh awesome!!! I loved it with out the topping too! Reminded me of thanksgiving all rolled up! So glad you liked it!!
I did the same thing Debbie did; served it in the pot. I also had mushrooms I needed to use up, so I added them with the vegetables. My husband said it was very flavorful. .
Oh awesome! Thank you for telling me!! 🙂
If I added some aluminum free baking powder to the crust do you think it might make it a little fluffy?
It will fluff it up a little but not extremely! Definitely try it!!
This is still one of our very favorites! I love the comfort foodieness of this dish! This is feel good food! We have this at least every other week!
Yay!!! SO HAPPY! 🙂
I’ve been printing alot of your recipes. I’ve been following THM for the last year. These recipes look so yummy. For the ones that don’t have the option to print, do you know if there is a way to print them?
Hmmm… there should be a print button at the end of the recipe on my site… I will look into it!!
I made this for supper tonight and only had enough cream for my coffee in the morning, and a girls gotta prioritize! So I improvised and used a half of a block of cream cheese, thinned out with a little almond milk. I bet you could also use a little chicken stock to thin it as well. Anyways, it was delicious! Thanks a bunch!
haha, AWESOME! Totally understand about the cream in the coffee… I am a cream-in-my-coffee kind of girl! 🙂
I love this recipe!
Sounds delish and would make my husband happy. And for a fun fact, in PA Dutch country where I live, this is actually Chicken Pie. Chicken Pot Pie is like a stew with pot noodles in it. Yes, I realize the rest of the country calls the dish in the recipe ‘Chicken Pot Pie’. Try ordering Chicken Pot Pie in a restaurant (they do offer both), you wouldn’t get what you expect. When living/visiting my area, you would be corrected and told this is Chicken Pie and you don’t want to argue with the Amish! 🙂
haha, that’s awesome!!! 🙂
Could this be prepared ahead and kept in fridge or freezer?
I believe it could but I have never tried it! Let me know if you do!
My husband and I really enjoyed this meal! I didn’t have yellow squash, so I doubled the zucchini, and left t he celery out since we don’t like it. My husband has to be careful with dairy, so I cooked the veggies in olive oil and added nutritional yeast to the veggies and the crust to for a cheesy flavor. Instead of using sour cream and whipping cream, I thickened a hearty chicken stock with xanthan gum for a sauce. And I added garlic and onion powder to the crust to add a little more flavor since I didn’t use parmesan, although I did use the butter in the crust. The flavors were delightful, and not only did it smell like Thanksgiving while it was cooking, it tasted like it too. In fact, this would be an excellent way to use up leftover turkey! Thank you so much for the recipe, Sarah!!
Awesome!! YAY!
can I make the filling without the heavy cream to cut the calories and use chicken broth with corn starch to thicken?
This is a really old recipe of mine that I need to redo and update. I am not sure about your questions but I will try to get this updated soon!