Healthy Chicken Pie

My healthy version of a chicken pot pie is a great low carb dinner! It’s filling, easy and delicious. Aside from the garlic powder, I used the same crust in this recipe that I used for the broccoli quiche.

Healthy Chicken Pie
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¼ cups almond flour
  • ¼ cup parmesan cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ¼ cup grapeseed or canola oil
  • 2 tablespoons olive oil
  • 3 or 4 medium carrots, diced small
  • 2 or 3 stalks of celery, diced small
  • 1½ cups frozen pearl onions
  • 4 oz prewashed mushrooms, diced small
  • 1¼ cups cooked, shredded chicken (I used a store-bought roasted chicken)
  • 1 cup canned green beans
  • 1 cup chicken broth
  • 2 tablespoons arrowroot powder
  • ½ tablespoon butter
  • salt and pepper to taste
  1. For the crust, preheat the oven to 350 degrees.
  2. Stir the first five ingredients together to form a dough.
  3. Press into a pie dish with your fingers.
  4. Bake for about fifteen minutes.
  5. For the filling, heat the olive oil in a large skillet over medium heat.
  6. Cook the carrots, celery and pearl onions covered for about 15 minutes, or until tender.
  7. Add salt and pepper to taste as you cook the veggies.
  8. Add the mushrooms and cook for another 3-5 minutes.
  9. In a small bowl whisk together the arrowroot powder with the chicken stock until dissolved.
  10. Raise the heat to high and add the arrowroot mixture, whisking until it thickens.
  11. Stir in the green beans, chicken and butter.
  12. Salt and pepper to taste
  13. Pour into the crust and serve.

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