Food Re-networked Series: Healthy Chicken Pot Pie

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce – a comfort food classic.

Anytime I’ve checked out a classic chicken pot pie recipe, I’m overwhelmed by the amount of ingredients, the cream, the flour, and the 2+ hour time investment.

You too?

Perfect.

Food Re-networked Blog Series

After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.

I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.

Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.

In January, I made these Chocolate Crepes from Giada De Laurentiis

And for this months’ Food Re-networked recipe, you voted for me to rework Ina Garten’s Chicken Pot Pie.

I think you’ll like what I did here ;)

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

4.8 from 6 reviews
Healthy Chicken Pot Pie
Author: 
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce - a comfort food classic.
Ingredients
  • 2 teaspoon coconut oil
  • 2 garlic cloves, chopped
  • 2 small onions, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 500 grams chicken (approximately 2 half-breasts, 1 whole breast)
Cream Sauce
Grain-free Pastry
  • 6 tablespoons coconut flour
  • 1 egg
  • ¼ cup room-temp coconut oil
  • 1 tablespoon hot reserved cauliflower broth
  • 2 tablespoons egg white
Instructions
  1. Preheat oven to 350F.
  2. Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Saute on medium heat while you cut up the chicken breasts into small, bite-sized pieces.
  3. Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.
  4. Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.
  5. Meanwhile, add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender.
  6. Drain the cauliflower, reserving the liquid in a separate bowl.
  7. Add ⅓ cup of reserved liquid to the jug of your high-powered blender with drained cauliflower. Blend until very smooth.
  8. Pour cream sauce over cooked vegetables and meat. Stir to combine, then transfer to 6 small ramekins.
  9. Meanwhile, prepare the pastry by adding coconut flour, egg, and coconut oil to your stand mixer, or to a bowl and mix with a hand mixer.
  10. Once mixed well, add hot reserved cauliflower broth. This will help melt the coconut oil completely.
  11. Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ⅛-inch thick. Cut a circle out of the rolled dough, I used a drinking cup. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.
  12. When complete, place ramekins on a large baking sheet, brush the egg whites over top, and bake in preheated oven for 30 minutes, or until tops are golden and crisp.
Notes
Can it be frozen: I haven't tried it (because we ate them up too quickly!), but I think it would work!
Eggs: are required in this recipe because coconut flour was used.
Pastry: I am sure that this recipe would work with a different pastry on top. Feel free to use whatever recipe would work for you and your family.

View nutrition information (once on page, scroll down)

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

I have to admit, once the sauce was added to the chicken and vegetable mix, I ate about 4 spoonfuls of the stuff, straight out of the pan.

If you don’t want to go the pastry route, you could serve chicken and vegetable sauce over a roasted sweet potato and be done with it.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

The trick to the cream sauce is in very soft cauliflower. Let the baby boil!

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

The pastry is easy to roll out. I definitely recommend using parchment as you can flip it over and peel the circle away from the paper.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

Poke a couple little holes on the top to make it look pretty. Generally these holes are added to allow steam to escape but the sides of the pies will do this naturally so if you do not want holes, you don’t have to make them.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

Vote for next month’s Food Re-networked recipe

Which Food Network recipe would you like me to re-network in March?

FEBRUARY-Food-re-networked-CirclesClick a link below to make cast your vote::

  1. Bobby Flay Classic Fried Chicken
  2. Food Network Kitchens Grape Jelly Breakfast Tarts
  3. Giada De Laurentiis Chocolate Milkshakes
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Comments | Leave Your Comment

  1. I love Food Network and watch it almost everyday. I can’t believe they don’t have a segment for people who need gluten free, grain free, dairy free recipes. You would be great for that show.

  2. Forgot to mention that I love that you are converting those recipes. I think it is just what a lot of people need and have been waiting for. Thanks so much.

  3. So thankful that you are doing this! This looks yummy, has fairly simple ingredients and love that the individual pies (helps monitor portion control, lol!). Photos as always look amazing!

  4. I love this series so much!! With all the chemicals and weird ingredients in poptarts, I haven’t been able to bring myself to buy them since I was a kid. If you come up with a healthy recipe for those jelly breakfast tarts I would be beyond thrilled. Also, if it’s possible to have an egg-free option that would be AMAZING. You are the best! Can’t wait to see what you create next for the series!

    • Thanks for this Leanne! You are so talented. Do you have a suggestion for an egg-free crust?

      • Hi Dana – egg free and grain-free? No. Just egg free? Have you checked out Spunky Coconut? I bet she has one!!

  5. this looks so amazing girl. this will be the FIRST recipe i make my parents when i move back home. they always buy those chicken pot pies from sobeys (or used to!!!!!) but anyways – the ingredients are great and i cannot wait to try

    also, great series!

    love u

  6. Wow, Leanne, this looks like absolute heaven :O). I haven’t had chicken pot pie in years! Thank you, thank you, thank you for this series, it’s wonderful!

    I have one question : do you think I may be able to reduce the fats content even more by decreasing the amount of coconut oil used in the pastry (let’s say, by half)? If not, the sweet potato idea sounds… sweet!! Still looking for a really low-fat, gluten-free, casein-free pastry recipe…

    • Hey Julie! I tried the pastry with less coconut oil and it just didn’t work. I would say don’t use the pastry and add to a sweet potato or on pasta (zucchini pasta would be great, too!)

  7. So… I definitely got so excited about this that I woke up my fiance just to tell him what we’re having for dinner. I’ve prepped everything, and the cauliflower is cooking right now.

    He’s not impressed with me. But super excited about dinner!

    Also — I vote for the breakfast tarts. My Mom and I used to binge-eat breakfast tarts together :)

  8. Fabulous job, Leanne! I love ALL the photos. (I think real food prep photos are always gorgeous.) I can totally understand you eating some of that delicious creamy mixture right out of the pan! Just tweeted. Off to share more. Happy Sunday, dear!

    xo,
    Shirley

    • Hey Heather – you just have to click on the links in the post, under the images :)

  9. Wow, this looks perfect. My body would always tell me I didn’t like creamy things (now I know it is cause it doesn’t do well with most dairy) so I never liked things like this! I used to say as a child, if it’s cheesy or creamy, I don’t like it! But the pastry looks wonderful, I find getting over my love of bread and pastry to be the biggest challenge gluten free!

    I would love to be a Healthful Pursuit-ified fried chicken, because let’s be real, sometimes I miss KFC.. embarrassing, yes, but I am not in denial! My boyfriend had some last night and offered me some, and I said “no thanks” as polite as I could make it, but remembered your post and now here I am commenting!

    Cheers to a wonderful series!

  10. Hi Leanne;

    This is such a great idea, I too watch too much Food Network TV and wish that I could just jump in and make the recipes that the chefs are making. I find that the 1 lb of butter or 2 cups of cream are a little excessive and when I make my version the recipes are just as good. You said that you ate the filling for the pot pies right out of the pot, why not make the filling a little more liquid, make the pastry into a cracker (bake it separately) and you have chicken pot pie soup. Your new series is soooooo great I can’t wait to see what comes.

    Thanks for such an inspiring website.

    Donna

  11. Great idea! I have never had the right channels to watch the Food Network, but I am enjoying your series of transforming popular dishes. I think that the pastry recipe alone was worth the visit for me. Furthermore, since going grain-free I have noticed that cauliflower is one of the most versatile ingredients. Thanks for showing me another use for it.

    • Me too! I LOVE cauliflower!? We always have a couple in the fridge at all times!

  12. Oh my goodness! you are a genius! I love how you use cauliflower to replace heavy cream because I don’t tolerate nuts well and many dairy-free, soy-free heavy cream replacements are full of nuts. These are going on my to-make list immediately(which means I’ll make them within the next three days :)) btw, you’re photography is breath taking and mouth watering!
    Oh and another btw, I am voting for the jelly filled breakfast tarts all the way! :)

    • I was going to do the cashew cream route… and then I thought: nut allergy. So I went with cauliflower. And I have to say? The cauliflower cream works WAY better! Thanks for your kind comments <3

  13. Wow, this looks amazing. My oldest daughter keeps asking me to try and make chicken pot pie and with this recipe I think I will. I vote for the breakfast tarts, my kids would be in heaven. They think I’m mean because I have never bought pop tarts. My mom never bought them too and the first time I ever had one was in college!

    • It’s a total tie between the breakfast tarts and fried chicken. I’m with you, the tarts, the tarts?!

  14. Thank you so much for coming up with this recipe. Pot pie was one of my childhood faves and I haven’t had the desire to make it with the loads of cream. So thank you for a healthy version! And my big vote is for fried chicken all the way. I love crispy fried food and there has Just. Got . To. be a way to have crispy fried chicken that tastes good and is good for me. Looking forward to seeing what you create next.

    • Classic made clean! You’ll have to let me know how you like it, Melissa!

  15. Yes, loving this idea! I would never normally eat pot pie in a million years, but I will probably try this one. You’re so clever! I was watching Anna Olsen this morning wondering why I was watching as I would never ever eat her food (I don’t eat sugar) and was wondering why they don’t have a show where a chef can make healthy food using no wheat, no sugar and using only coconut oil for fat, and maybe using protein powder in there too. And here you already are! Well done.

    • It boggles my mind why they don’t have anything like that on the Food Network. Maybe one of these days?

  16. I’d also like to suggest a healthy version of deep fried battered fish…sort of like fish and chips!c

    • I absolutely love this idea! For years I’ve been trying to find something like this but the long list of ingredients usually deters me from attempting much. I happen to have all these ingredients but no ramekins. Instead of 6 ramekins I would like to just make one big potpie. Can you please suggest a size for a baking pan or dish. and would I have to adjust the temperature?

      thanks in advance! I love this website, always my go-to

    • Mmm I already have a recipe for that. I’ll have to share it on the blog sometime soon.

  17. OMG! I have not been able to have chicken pie for 3 years! This was amazing! I can’t even express how awesome it is! Next time I will add some peas but other than that you rock !!!!!

  18. I made this today and was very, very impressed! Deeeeeeelicious. Definitely one of those to make over and over. Thanks for taking the time to work out the recipe and share with the public. I look forward to the next instalment (coconut flour poptarts? Perhaps?).

  19. I successfully faked out our dinner guests with this gem. They couldn’t believe this pot pie did not contain dairy. I’ve always made my cream sauce with sour cream, so this time I added one tablespoon of lemon juice and one teaspoon of dried thyme. So yummy!

  20. Thank you. I will make a veggie pot pie or tofu pot pie with this. I love the cauliflower “cream” sauce idea. I made a gluten free vegan pot pie recently with coconut flour and almond flour, so I think this could be done without the eggs, BUT it loses a lot of fluffiness. I would add fat and a bunch of liquid. maybe vegan yogurt would work. I used 3 egg subs in mine, I think, just to be on the safe side and it was still a bit crumbly (and that was with the almond flour that has a bit of extra fat).

  21. I made these tonight and they were fantastic! My husband couldn’t stop exclaiming over how great it tasted. I doubled the recipe (leftovers!), and the only change I made was to add some additional cauliflower liquid to the crust dough. It was too dry otherwise. I didn’t feel like rolling them out, so I just squished the dough together in balls and flattened them in my hands for a rustic looking topping. It worked just fine and cut down on prep time.

  22. Wow, this post is nice, my sister is analyzing such things, so I am going to let know her.

  23. I just found your blog a week ago and this was the first recipe I tried. OMG so good, and I love that I KNOW my stomach will not be making horrible grumbly noises tonight (as most flour/dairy recipes do to me). I altered it a little (i had brown rice flour in the house and not coconut flour and I didn’t have enough chicken broth so I mixed beef and chicken broth). THANK YOU. This recipe is going into my little black book of tried and loved recipes. I also love that you just gave me a gem, in dairy free cream sauce! I can use that idea for everything!!! I paired my little ramekins with some spinach salad and voila! Beautiful and satisfying.

  24. Hi! This looks great! Is it possible to bake all together instead of separate ramekins. I don’t have any, and I’m not sure I would use them much. Thanks!

    • Sure it is! Just make one large one and you’re good to go :)

  25. Holy Smokes. I have this in the oven right now, and I have to say, this recipe has already changed my life. Especially the cauliflower “cream” sauce. I have been dairy free for almost a decade, and this is the biggest game changer I’ve come across.

    I made a few alterations to the recipe, that you might also enjoy. Since I’m not gluten free, I made my pot pie with pie crusts in the traditional 9” pie style. I also used olive oil instead of coconut oil. (These are obviously not important substitutions.)

    For my veggies, I used celery, carrots, corn (shaved off a cob), and leeks (if I were to marry a veggie, it would probably be a leek… seriously). I also seasoned with some freshly chopped dill (which, by the way, goes AMAZINGLY with leeks).

    It’s still in the oven, but I already previewed the filling and it was to die for. Thanks so much for this recipe! Can’t wait to try the others out! :)

  26. Just for clarification, because the ramekins you link to are 4oz each, these pies are half cup servings? So the total recipe comes to about 3 cups of filling?

    • Hey! It makes 6 servings. So yes, about 1/2 cup of mixture in each, top with pastry and you’re good to go!

  27. Hello! I just tried this recipe for the first time tonight and I must say the filling is delicious! Tastes so much like pot pie it is ridiculous! I did add more broth to my sauce because I wanted it more creamy and less mash potatoe like. The crust however was not a success. I found it tasted way to much like coconut and the flavors just didn’t mix well. It was also really dry. Not sure if it’s the coconut flour I am using or what but so far I am not a fan of it lol. But we just popped the tops off and ate the filking. It was delicious! Thank you for this recipe!!!

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