15 minutes / bake time 25 minutes
This is not your typical chicken pot pie recipe with a can of cream of chicken soup. There is no butter or heavy cream and only real ingredients with a ton of vegetables. If you don’t eat meat, then add even more vegetables.
This pie represents what I strive to achieve with so many of my recipes: a lighter, super easy, healthy and better-for-you version of a favorite comfort food or dish that doesn’t taste like cardboard or takes seven hours to make or prep and saves you a little wiggle room in your sweatpants.
2 tablespoons olive oil
2 cups sliced white mushrooms
1 cup chopped celery
1 ½ cups frozen peas
2 cups frozen chopped green beans
2 cups frozen sliced carrots
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon black pepper
1 ½ cups almond flour
3 cups unsweetened almond milk
3 cups cooked and shredded boneless, skinless chicken
2 prepared pie crusts (gluten free and dairy free if needed)
1 egg (Scrambled up to brush an “egg wash” on top to glaze the pastry).
Heat the olive oil in your pan and sauté the mushrooms in a pan until browned.
Add the carrots, celery, peas, green beans, salt and pepper and garlic powder.
While they are cooking spray your pie pan and then place the pie dough on the bottom of the dish.
Dump the flour over the vegetables and add the milk little by little until thickened, then transfer the mixture to your pie dish.
Place the other piece of pie dough on top of the dish and crimp. Brush the dough with the egg wash and cut slits into the top.
Bake the chicken pot pie at 425 degrees for 25 minutes.