Chicken Pot Pie with Almond Flour Crust
- Number of Servings: 8
Ingredients
Ingredients1 pound skinless, boneless chicken breast halves - cubed1 cup sliced carrots1 cup frozen green peas1/2 cup sliced celery1/3 cup butter1/3 cup chopped onion1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon celery seed1 3/4 cups chicken broth2/3 cup milk 2 Unbaked Pie Crust: See page 81 in the Gluten Free Almond Flour Cookbook.Ingredients per pie crust:1.5 cups almond flour.5 tsp salt.5 tsp baking soda1 Tbs minced scallions (white and green parts).25 cup grapeseed oil1 Tbs water
Directions
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user MODDANCER.
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user MODDANCER.
Nutritional Info Amount Per Serving
- Calories: 555.8
- Total Fat: 45.4 g
- Cholesterol: 53.8 mg
- Sodium: 717.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 6.8 g
- Protein: 25.5 g
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