Pot of chicken pie

There is just something special about chicken. It seems to have its toe in so many comforting recipes. Chicken pot pie has to be near the top of most folks’ comfort food lists. Something about the word “pie,” I guess. The crust may crack and separate a bit, depending on the size of your baking dish. Don’t fret, the flavors and textures will still be there waiting on your fork.

For the topping

2 cups (300 g) almond flour (blanched is preferred)
½ cup (125 mL) olive oil
1 teaspoon (5 ml) baking soda
½ teaspoon salt

For the filling

2 tablespoons (30 ml) olive oil
1 tablespoon garlic, minced
1½ cups (225 g) onion, chopped
3 cups (300 g) mushrooms, coarsely chopped
1 cup (100 g) carrots, chopped
1 cup (100 g) celery, chopped
2 cups (350 g) broccoli florets, chopped
2 pounds (900 g) cooked chicken breasts, chopped in small pieces
4 cups (1 L) chicken stock
1 teaspoon (5 ml) parsley
½ teaspoon black pepper
1 tablespoon (15 ml) coconut flour

1. Oven should be preheated to 350°F (175°C).
2. Mix almond flour, olive oil, baking soda, and salt in small bowl. To make your crust, roll out the dough on wax paper into a sheet large enough to cover the casserole dish of your choosing.
3. Place in refrigerator until you are ready to cover your other ingredients.
4. Heat 2 tablespoons (30 ml) of olive oil in large skillet and sauté garlic and onion. Once they have softened, add mushrooms and cook for a few minutes.
5. Add carrots, celery, and broccoli and continue to cook for another 5 minutes. When they begin to cook through, add the chicken, stock, parsley, and pepper.
6. Add coconut flour to thicken mixture and let simmer for 10 minutes.
7. Pour all ingredients into casserole dish and place dough over top. Bake for 25–30 minutes.

Plan Ahead—Having your meat already cooked helps expedite this recipe. Otherwise you’ll need to bake the chicken for 45–50 minutes before creating the filling.

Variations—Try using turkey or duck breast to change the flavor and texture of this classic.

Hint—This recipe freezes very well.

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Pot of chicken pie is comfort food that happens to be completely grain-free. A rollable almond flour crust tops a creamy filling of chicken, mushrooms, carrots, celery, and broccoli, thickened with coconut flour and baked until the whole thing is golden and bubbling.

Pro Tips

• Roll the almond flour dough between sheets of wax paper and chill it before topping the filling — cold dough is far easier to handle and holds its shape in the oven.
• Sprinkle the coconut flour over the simmering filling and give it a full 10 minutes to thicken; it swells more than wheat flour and will make the pie slice cleanly.
• Blanched almond flour makes a more tender, less gritty crust than unblanched, and it browns more evenly under the heat.
• Cut the chicken and vegetables into small, even pieces so every spoonful gets a bit of everything and the filling stacks neatly.
• This pie reheats beautifully: cover with foil and warm at 350°F (175°C) for 15–20 minutes to re-crisp the crust.

Frequently Asked Questions

Can I make pot of chicken pie ahead of time?

Yes — assemble it, chill, and bake the next day, or bake it fully and rewarm it covered at 350°F (175°C). The crust stays nice and crumbly either way.

What thickens the chicken pie filling?

Just a tablespoon of coconut flour, which is very absorbent, so sprinkle it in gradually and simmer for 10 minutes to cook out any raw taste and reach a creamy consistency.

Can I use leftover cooked chicken?

That's exactly what this recipe calls for — chopped cooked chicken breasts. Rotisserie-style leftovers work perfectly and cut the hands-on time way down.

What vegetables can I swap in?

The mushroom, carrot, celery, and broccoli mix is flexible: cauliflower florets, green beans, or chopped zucchini all behave well in the filling. Keep the total volume about the same.

Recipe Card

Stav Kogan

Pot of chicken pie

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 cups (300 g) almond flour (blanched is preferred)
• ½ cup (125 mL) olive oil
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 3 cups (300 g) mushrooms, coarsely chopped
• 1 cup (100 g) carrots, chopped
• 1 cup (100 g) celery, chopped
• 2 cups (350 g) broccoli florets, chopped
• 2 lb (900 g) cooked chicken breasts, chopped in small pieces
• 4 cups (1 L) chicken stock
• 1 tsp parsley
• ½ tsp black pepper
• 1 tbsp coconut flour
• Oven should be preheated to 350°F (175°C).

Method

 

1. Mix almond flour, olive oil, baking soda, and salt in small bowl. To make your crust, roll out the dough on wax paper into a sheet large enough to cover the casserole dish of your choosing.
2. Place in refrigerator until you are ready to cover your other ingredients.
3. Heat 2 tablespoons of olive oil in large skillet and sauté garlic and onion.
4. Once they have softened, add mushrooms and cook for a few minutes.
5. Add carrots, celery, and broccoli and continue to cook for another 5 minutes.
6. When they begin to cook through, add the chicken, stock, parsley, and pepper.
7. Add coconut flour to thicken mixture and let simmer for 10 minutes.
8. Pour all ingredients into casserole dish and place dough over top.
9. Bake for 25–30 minutes.

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