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Healthy Chicken Pot Pie

by April 19, 2017

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.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

6

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 ? 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 ?-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.

Nutrition Information Per Serving

Calories:

320

Calories from Fat:

139.5

Total Fat:

15.5 g

Saturated Fat:

11.3 g

Cholesterol:

91 mg

Sodium:

591 mg

Carbs:

14 g

Dietary Fiber:

6 g

Net Carbs:

8 g

Sugars:

5.2 g

Protein:

29.8 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...

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