Classic Creamy Chicken Pot Pie


Creamy chicken pot pie with a flaky grain-free crust- yum! These freeze well for reheating on a crisp fall night.


2 cups sliced or chopped carrots
1 cup sliced or chopped celery
1 cup diced onion

4 Tbls olive oil or oil of choice
5 garlic cloves minced  (about 3 Tbls)
2 cups packed chopped cooked chicken. (roasted, boiled, leftover)
2 cups green peas
1/2 cups unsalted chicken broth
2 tsp coarse salt or more to taste (omit if using a pre-salted broth)
Cracked pepper to taste

2 Tbls olive oil or oil of choice
5 large garlic cloves, minced (about 3 Tbls)
4 large shallots, minced
1 cup raw cashews (soaked for 4 hours or overnight and drained)
2 cups homemade chicken broth or more if needed for consistency
1 1/2 tsp coarse ground salt or more to taste (omit if using a pre-salted broth)
Cracked pepper to taste

1 egg, whisked
2 1/2 cups blanched almond flour
1/4 tsp salt
2 Tbls coconut oil

Instructions For the gravy:

Preheat a frying pan over medium to medium high heat. Add the prepared garlic and shallots. Cook the mixture till onions are soft, translucent and starting to brown or caramelize. Remove from heat. Do not clean out the pan.
In a blender, combine the onion mixture (and any remaining oil in the pan), cashews and chicken broth (wine). Blend the mixture till it is smooth and creamy.
Transfer the gravy back into the frying pan and carefully cook over medium heat, stirring constantly for about 5 min. If it thickens too much add more broth. Season with salt and pepper to taste. It should darken slightly.
Set aside. Gravy can be made up to 2 days in advance.

Instructions For the filling:

In a large frying pan or wok, over medium heat fry the mirepoix (celery, carrots & onion) and the garlic in the olive oil for 2-3 min.  Add the chicken, zucchini and broth. Continue cooking, stirring periodically until the vegetables are cooked al dente and all the broth is gone.
Remove from heat and add the gravy. Mix well.
Fill 6 large ramekins or 8 small ones with the mixture.


Instructions For the crust:

In a medium size bowl, combine the almond flour and salt. Add the oil, blend well. Add the egg, mixing it in till well combined.
Split the dough into 6 to 8 rounds (depending in the size of you ramekins)
Press the rounds out on parchment paper into circles slightly larger then the top of your ramekins. As  you press out, also keep drawing the sides in so that the outside of the circle is smooth and not broken or jagged. You can use a little almond flour as bench flour if needed.
Top each ramekin with a circle of dough, pressing down on the edges slightly to seal it.
Bake in a 350 degree oven for around 25 min or until golden brown. Watch that it does not burn. Let cool for 5 min. before serving.

Pot pies may be assembled ahead of time and kept covered in the fridge or frozen until ready to bake.

Classic Creamy Chicken Pot Pie


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