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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 |
ky, usa
It was 1 frozen banana, 1/2 cup of chilled coffee, 1/2 cup almond milk, small container of yogurt (could be plain or vanilla) , 1 Tbsp. of almond butter (or peanut butter), 2 tsp. Cocoa and a sprinkle of cinnamon.
It is delicious. I think it was when you had a few “Zchef” recipes.
Private Member |
The recipe looks great but I count carbs….do you have the count on this?
Private Member |
lake tahoe, nv, usa
You can find out easily if you google the ingredients. I don’t count carbs in grams.
Private Member |
Thank you…can’t wait to try it!!!!!
Private Member |
Oops…I’m talking about the pot pie recipe
Private Member |
would chia seeds substitute xanthan gum? and what would be the measurements for chia seeds? thanks 🙂
Private Member |
lake tahoe, nv, usa
I’ve never tried that… It’s something worth experimenting with 🙂 let me know if you do
Private Member |
tx, usa
I made this a couple of days ago and it was really good. I made half the portion. I also substituted red bell pepper and green beans for the carrots. I also used arrowroot powder instead of xanthan gum as I didn’t have it.
Private Member |
I am just eating this pie and although I have never eaten a pie before, it´s lovely 🙂 We don´t make pies in Slovakia. I substituted the almond flour to wholemeal rye flour and a didn´t add xanthan gum. The recipe looks complicated but it´s worth the time.
Private Member |
nanaimo, british columbia, canada
Made this tonight with a chicken curry base with lots of thick, creamy coconut cream! So yummy!!