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My Favorite Chicken Pot Pie (FM)
Recipes | December 14, 2014
I know I should have taken a photo of the pot pie as soon as I took it out of the oven and not after Jesse and I attacked it. But, I’m not even sorry… It’s the best pot pie I’ve ever had.
Ingredients for filling:
2 cooked and shredded chicken breasts
1 cup shredded cheddar cheese
1 serving of Better Than Bouillon Organic Chicken Base with 50% less sodium
2 cups water
4 – 5 medium size carrots chopped
4 celery stalks chopped
1/2 cup chopped Collard (or Kale)
1 sweet onion chopped
1 clove garlic clove minced
1/4 tsp paprika
2 tbsp grass fed butter
1/4 tsp xanthan gum
Ingredients for pie crust:
2 cups almond flour
1/4 cup finely shredded cheddar cheese
1 egg
1/4 cup grass fed butter melted
1/4 tsp salt
1/4 tsp xanthan gum
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This yields two pot pies. Bake each in a 7,5 inch in diameter round baking dish.
How to make the filling:
Melt the butter in a medium size pot over medium heat and add the chopped onions, carrots, celery, and collard. Saute until you see the carrots and onion becoming lightly golden. Then add the 2 cups water, Organic chicken base, paprika, chicken and cheddar. Stir until the cheddar is completely melted and then add the xanthan gum and minced garlic. Set aside.
How to make the pie crust:
Combine all ingredients in a large bowl and work it with your hands until you get a sticky dough. Separate the dough into 2 equal size balls and let them cool down for about 7-10 minutes in a freezer.
How to assemble the pot pie:
Preheat oven to 375F degree. Pour half of the filling into one baking dish. Take one of the balls of dough out of the freezer and roll it out between a two sheets of parchment paper to fit the size of the dish. Peel off the top paper, then flip the dough upside down over the dish with the filling and peel off the other paper. Press the edges down around the edge of your dish. Make sure to slice through the dough with a sharp knife so that the steam has a way to escape during baking. Do the same thing with the rest of the filling, and pie crust and then place both dishes side by side into the oven for about 25 – 35 minutes. Make sure to watch the crust, because it can be easily burned. Take the pies out when you see the top becoming golden or lightly brown around the edges.
It’s going to be super hot so be careful and let it cool down for about 10 minutes before serving. Jesse and I had a dinner and bunch of leftovers the next day, so this should be enough to feed a family of 4 or 5 depends on how much you guys eat 🙂
It’s a perfect comfort yet low carb dish so I don’t need to earn it with a workout.
Macros Per Pie (not individual portions- this yields a ton, so be smart and determine the right amount for yourself):
Calories: 1,562.5
Carbs: 56 g
Net Carbs: 34.8 g
Fat: 121.8 g
Protein: 73.5 g
Private Member |
Zuzka this is delicious, I’m going to make it for my son, he loves chicken pot pies. Are you going to record your recipes? I miss cooking with you, I have a lot of videos when you are in action in the kitchen and I really enjoy it I feel like I’m in a cooking class when I’m following you. I hope you make a video soon although I don’t know how you do it, you are such a busy lady, I appreciate everything you do. Ciao Angelina
Private Member |
lake tahoe, nv, usa
I hope he’ll love it. I’m hoping to find the time to shoot a recipe. Like you said, it’s really time consuming, but fun..
Private Member |
I agree, I luv watching zuzka cook in the kitchen.
Private Member |
I just made this tonight. I loved it! So good and one of my new favorites!
Private Member |
Hi Zuzka!
I can’t wait to try this! One question though. The cheddar is listed in the topping ingredients list, but you say to add it when you make the filling. Is there cheddar in both or did the cheddar end up in the other ingredients list by accident?
Thanks!
Amelia
Private Member |
I want to pin your recipes to my pinterest board. Can you add a pinterest link to your recipe posts?
Private Member |
Just made this! So delicious!!!! I am way too full. Had to have 2 servings cause it was way to delish to pass up!!
Private Member |
santa cruz, ca
I made this a few nights ago. Although it was good, I have to say that I’d add a few more herbs and probably a cup of heavy cream to make it more like a traditional pot pie. I also made it with different veggies, since I’m not a big carrot person. I used less celery and added asparagus, chard, and broccoli. Tasty! Also I think I’d make more crust to line the bottom of the dish and perhaps a bit less crust on the top. 🙂
Also, I wonder if gelatin would be a good substitue for xanthan gum. As much as I love this useful ingredient, it can have a number on my GI tract…And the gelatin is good for the skin and nails!
Private Member |
Hi Zuzka, sorry what is the “Better Than Bouillon Organic Chicken Base” ? I live in Europe and they do not sell it over here. If you tell me what it is I can be able to find something similar :-). Thanks xxx
Private Member |
Also, could the “xanthan gum” be substituted by the Kamut flour?
Private Member |
lodz, poland
My today’s dinner
Thank you Zuz for inspiration
XOXO /
Magda
Private Member |
vt, usa
I am making this right now for dinner. Smells delicious! I think my kids will love it too.
Private Member |
ky, usa
Zuzka, this was delicious. Chicken pot pie is one of my favorite meals, so I was bit skeptical to change it up from the traditional recipe, but this was great! I cut the recipe in half to make only one pot pie but I forgot to half the water UGHHH! So mine was a little watery but still delicious. Thanks for another awesome recipe.
Also, we still make these peanut butter/coffee smoothies you posted a while back and they have become my husband’s favorite after workout snack. We call them Zuzka shakes 🙂
Private Member |
lake tahoe, nv, usa
Peanut butter coffee smoothies? I must have forgot about that. What was the recipe again??
Private Member |
tx, usa
Hi! I was planning to make this tonight, and I was wondering how you cut the recipe in half with the crust when there is only one egg (or if you still just used the whole egg). It is only me and my boyfriend so I wanted to try not to have to many leftovers.
😉
Private Member |
ky, usa
It’s been a while but I believe I still used the whole egg☺
Private Member |
tx, usa
Thank you so much! I was thinking it would be best to just use the whole egg myself.