Chicken Pot Pie with Almond Flour Pastry

Make a thick and hearty filling with an almond flour roux, chicken broth, cooked chicken, peas, and carrots. Tip this into a deep dish pie plate and make a gluten-free pastry dough using almond flour and olive oil. Roll dough into a thin circle and place over the filled pie plate. Crimp the edges, cut vents into the top, and bake until golden.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 4 Tbsp. olive oil, divided
  • 2 cups blanched almond flour, divided
  • ¾ tsp. salt, divided
  • 1 tsp. ground black pepper
  • 2 cups gluten-free chicken broth
  • 2½ cups cooked cubed chicken
  • 1 bag (16 oz.) peas and carrots, thawed
  • ½ tsp. fresh thyme
  • 1½ cups blanched almond flour
  • ¼ tsp. salt
  • 2 Tbsp. olive oil
  • 1 large egg

Directions

  • Preheat oven to 350°F. Grease a 9" deep dish pie pan with non-stick cooking spray.
  • In a large saucepan over medium heat, heat 2 tablespoons olive oil. Whisk ½ cup almond flour into the butter. Stir and cook for several minutes. Add ½ teaspoon salt, pepper, and chicken broth. Stir until the broth has thickened into a sauce that will coat the back of a spoon. Stir in the chicken, vegetables, and thyme and cook for 5 minutes. Pour the filling into prepared pie pan.
  • In a medium bowl, stir together 1½ cups almond flour and ¼ teaspoon salt. Add 2 tablespoons olive oil and egg. Stir until you have a thick dough.
  • Place a 12" sheet of parchment paper on a work surface. Dust with arrowroot starch. Cover with another 12" sheet of parchment paper. Using a rolling pin, roll dough out to a 9" circle (about ¼" thick). Lay dough over the chicken filling. Fold the edge under itself and crimp with fingers. With a sharp knife, cut for slits in the center of the dough and wiggle open slightly.
  • Place pan on a baking sheet and bake for 30–40 minutes until the crust is golden-brown and the sauce is bubbling up around the sides. Rest for at least 10 minutes before serving.

Recipe Information

Serves: 6

Ingredients

  • 4 Tbsp. olive oil, divided
  • 2 cups blanched almond flour, divided
  • ¾ tsp. salt, divided
  • 1 tsp. ground black pepper
  • 2 cups gluten-free chicken broth
  • 2½ cups cooked cubed chicken
  • 1 bag (16 oz.) peas and carrots, thawed
  • ½ tsp. fresh thyme
  • 1½ cups blanched almond flour
  • ¼ tsp. salt
  • 2 Tbsp. olive oil
  • 1 large egg

Directions

  • Preheat oven to 350°F. Grease a 9" deep dish pie pan with non-stick cooking spray.
  • In a large saucepan over medium heat, heat 2 tablespoons olive oil. Whisk ½ cup almond flour into the butter. Stir and cook for several minutes. Add ½ teaspoon salt, pepper, and chicken broth. Stir until the broth has thickened into a sauce that will coat the back of a spoon. Stir in the chicken, vegetables, and thyme and cook for 5 minutes. Pour the filling into prepared pie pan.
  • In a medium bowl, stir together 1½ cups almond flour and ¼ teaspoon salt. Add 2 tablespoons olive oil and egg. Stir until you have a thick dough.
  • Place a 12" sheet of parchment paper on a work surface. Dust with arrowroot starch. Cover with another 12" sheet of parchment paper. Using a rolling pin, roll dough out to a 9" circle (about ¼" thick). Lay dough over the chicken filling. Fold the edge under itself and crimp with fingers. With a sharp knife, cut for slits in the center of the dough and wiggle open slightly.
  • Place pan on a baking sheet and bake for 30–40 minutes until the crust is golden-brown and the sauce is bubbling up around the sides. Rest for at least 10 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories650
Total Fat53g
Saturated Fat6g
Cholesterol70mg
Sodium790mg
Total Carbohydrate23g
Dietary Fiber10g
Sugars2g
Protein29g