Healthy Chicken Pot Pie Recipe - Gluten Free & Dairy Free!

recipes Sep 26, 2020

Gotta Love that Healthy Comfort Food!

When the temperature starts to drop, all I want is fall comfort food! Mashed potatoes, apple pumpkin muffins, chili, stuffing, and chicken pot pie! Are you the same way?
 
Most of the time, these recipes are filled with ingredients that cause a ton of gut health issues. But it doesn't have to be that way! Your favorite fall recipes can easily be made with nutrient dense holistic ingredients. You can have all the food you love, just in a healthier way that makes you feel so good!
 
My husband loves chicken pot pie. So I was super excited when he loved this healthier comfort food recipe! I know you will enjoy it too! Here are the ingredients you will need and the instructions.
 
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Ingredients

  • Egg replacement (2 egg whites worth) Bob's Red Mill Egg Replacement
  • 2 boxes Simple Mills Artisan Bread mix
  • 1 organic chicken breast
  • 1/2 onion
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1 1/2 cup organic vegetable broth
  • 1 garlic clove
  • 1/4 cup oat flour
  • coconut oil
  • Pink himalayan salt (optional seasoning for filling)

Instructions

  1. Preheat oven to 350 degrees and grease the pie pan.
  2. Mix & wisk 1 egg white replacement, 1/2 cup coconut oil and 2 tbsp of water in large mixing bowl. Mix in box of Simple Mills Artisan Bread Mix and stir until batter thickens. Flatten it out into a circle and transfer to the pie pan and work the dough up the sides of the pan.
  3. Bake the crust for ten minutes then place to the side. While this is baking chop up chicken into small cubes. Also cut the onion, celery, and garlic.
  4. In a large pan heat up the coconut oil or vegan butter on medium. Add the chicken and cook for 5 minutes then add the onion, celery, and garlic cook for another 10 minutes or until chicken is cooked thoroughly and veggies are soften. Add oat flour and stir for a couple of minutes.
  5. Set the filling aside and make the second crust to put on top of the filling.
  6. Put the filling onto the pre-baked crust. Make the other crust (same as above) and put it on top of the filling. To make the transfer easier I cut the crust into triangle pieces and then placed on top of filling and pinched in the new crust with the pre-baked crust on the outside.
  7. Bake for 20 minutes at 400 degrees. Enjoy!
 
If you are looking for more fall recipes, you gotta try these delicious healthy pumpkin pie bites for dessert! Healthy Pumpkin Pie Bites
And there are a lot more fall healthy recipes on my blog. Enjoy all the fall flavors that nourish your body too!
 
Lots of love!

- Coach Britt -

 

 

 

 

***This page contains links to products that I am able to make a commission from. I only link to products that I personally use and enjoy or have researched. It is important to listen to your body when working out. If something is uncomfortable or difficult, use modifications that suit your needs. I am NOT a certified personal trainer. The content of this website is not written by a health care professional and is based solely on my own knowledge, research, and personal experience. I will not be held liable for any problems, injuries, or illnesses that might occur due to a change in your eating and fitness habits. Those who do not seek council from the appropriate health care professional assume the liability of any injury that may occur. Nothing on this website will replace the professional advice of your own private doctor. You should consult your physician or other health care professional before starting any fitness program to determine if it is right for you. If you experience any pain or difficulty when exercising, stop and consult your health care provider.***

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