Healthy Chicken Pot Pie Recipe

Nice easy recipe for family to enjoy. Either make individual portions or family size.

Pie Crust Ingredients:

¾ c Coconut Flour
½ c unsalted Grass-Fed Butter (cold, cut into pieces) can substitute Grass-Fed Ghee
¼ tsp Sea salt
2 large Eggs
½ tsp Vanilla Extract optional


1. Combine the coconut flour, butter, and sea salt in a mixer. Mix until well combined.
2. Add the eggs and vanilla extract. Mix again until dough forms.
3. Form dough into pie shape crusts for your serving container tops and put back into the fridge.

Makes one nine-inch pie shell.

Pot Pie Ingredients:

3-4 c shredded cooked Omega-3 Chicken or Pastured Turkey
4 Tbsp. unsalted Grass-Fed Butter
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
3 stalks celery, diced
1 c frozen pearl onions
3 carrots, sliced into ¼-inch rounds
⅓ c coconut flour
2½ c chicken broth
⅓ c Cognac or Brandy (okay to substitute with more chicken broth)
1 Tbsp. seasoning salt
1 Tbsp. pepper
½ c Greek sugar-free yogurt
1 Tbsp. chopped fresh thyme (or a combination thyme, rosemary and sage)
2 sweet potatoes peeled and cut into small bite size pieces
Green beans cut up (optional)
1 egg
1 Tbsp. water

Line a baking sheet with aluminum foil for easy clean-up.


1 Preheat the oven to 425°F and set an oven rack to the center position.
2. To make the filling: In a large sauté pan over medium heat, melt the butter. Add onion, garlic, celery, pearl onions, sweet potatoes and carrots. Sauté, stirring occasionally, until the carrots and sweet potatoes are almost done, 10 to 15 minutes.
3. Add the flour and cook, stirring constantly, for about two minutes.
4. Add the broth, alcohol, salt, and pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes.
5. Off the heat, stir in the yogurt, chicken and rest of seasonings. Taste and adjust seasoning, if necessary.
6. Ladle the filling into four large or six small oven-safe soup bowls. The filling should come up to no more than three-quarters of the way to the top of the bowls. Do not overfill.
7. Beat the egg with one tablespoon of water.
8. Remove the pastry from the refrigerator. Brush the outside edges of each bowl with the egg wash.
9. Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet.
10. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie.
11. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about five to ten minutes.

Serve with your favorite salad.


Submitted by Sandra Slanker