Growing up, my mom loved to bake. Homemade pie crust was consumed weekly in our house, whether for a fresh-baked apple pie, cinnamon sugar and butter bake or chicken pot pie. So it's no surprise that to this day the latter dish reminds me most of home. I make it for my friends and family all the time because it’s such a warm, filling meal that everyone enjoys.
The great thing about the crust is its universal for many recipes, both savory and sweet. Adding some Italian seasoning and fresh herbs help blend it with the theme of the filling. It's also dairy and gluten free AND it’s packed with Vital Proteins Chicken Bone Broth Collagen! How about that for something soul-satisfying?
If you're ready to swap this meal into rotation, scroll on for all the info to get cooking.
Chicken Pot Pie Recipe
Yields 4 Servings
- 2 C almond flour
- ¼ C coconut flour
- 1 ¼ C tapioca flour
- 1 t salt
- ¼ t baking soda
- 14 T butter
- 1 T raw honey (optional)
- 2 eggs
- 1 egg white for egg wash
1 medium white onion
- 4 cloves garlic
- 1 lb. chicken breast
- 1 16 oz. or 32 oz. bag mixed veggies (corn, peas, carrots)
- 1 large sweet potato
- 2 ¾ C chicken broth
- ¼ C tapioca flour, cornstarch or arrowroot powder
- ⅓ C full-fat coconut milk
- 6 T butter
- Fresh rosemary, thyme, oregano
- Salt and pepper, to taste
- 2 scoops Chicken Bone Broth Collagen
- Combine all the dry ingredients in a food processor and pulse until mixed. Then, add in the eggs, butter, and honey and pulse again until a ball of dough forms.
- Gather the dough and form it into a ball with your hands, prior to rolling it out. Cut the dough into 4 sections to roll out separately. Wrap each disk in Saran Wrap and refrigerate for 30 minutes.
- Start by cutting your onions and garlic and sautéing them in butter or oil. Lightly brown them, then add in your chicken. Cook until the chicken is no longer pink. Remove this from the pan and set aside.
- Add in your broth, mixed vegetables, sweet potatoes, bone broth collagen and herbs, then cover with a lid and allow everything to cook until soft.
- Add the chicken back in, along with your coconut milk and choice of thickener. Continue to cook for a few minutes, then turn off the heat.
- Back to the dough, cover the surface you’re using and rolling pin with a bit of tapioca flour and roll out each ¼ to about ¾ cm thick. Place into a single serving dish and continue. Depending on the size of your dishes, you may have dough leftover. Use this to make the tops, or make a new batch if you need additional dough.
- Scoop about a cup of the filling into each dish (with the dough already on the bottom), then place the top dough on it. Seal the edges by pressing a fork gently along the rim, then coat with an egg white wash and sprinkle additional seasoning on top.
- Place in the oven on 400° for about 25 minutes, watching to take them out when the crust has lightly browned (the filling is already cooked, so you’re just browning the dough).
- Serve hot or reheat for easy leftovers, and enjoy!