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!!
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
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!
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
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
2 cups of almond flour
2 tbsp. butter
1 tsp salt
1/8 cup of parm cheese
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.