Gluten Free Dairy Free Low Carb Chicken Pot Pie

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You don’t usually hear “gluten free,” “dairy free,” “low carb,” and “chicken pot pie” together — but today is Father’s Day, and low carb ScratchupsDad deserved some comfort food! Chicken pot pie is one of the top comfort foods he misses from his pre-low carb days, so I set out to scratch up something that both he and dairy free Junior High Guy could enjoy, cognitive dissonance be damned.

leftover-low-carb-chicken-pot-pie

Given that this is what’s left after they had at it, I’d say that Gluten Free Dairy Free Low Carb Chicken Pot Pie was a hit. I’m going to tweak it a little next time by adding an egg wash to the crust to brighten it up and make it brown more evenly, and maybe add some coconut milk to help give the filling a bit creamier texture, as well as a little coconut flour to help lighten up the crust, since it turned out a bit too dense. (Out of all of us, Mr. 7 didn’t care for the crust, but went nuts for the filling.) I just used a top crust here without the bottom crust, since almond flour is very heavy and filling, and substituted lower-carb broccoli for the more traditional peas.

piece-of-low-carb-chicken-pot-pie2

This was not a flaky light traditional pot pie crust, but the dish as a whole came out pretty well — and doesn’t this just have comfort food written all over it? In a household with diets as varied as ours, you learn to enjoy things for what they are, not the quintessential idea of what they should be. And this was: Tasty. 🙂

Gluten Free Dairy Free Low Carb Chicken Pot Pie

low-carb-chicken-pot-pie-ingredients

Ingredients

For the crust:

1 cup finely ground almond flour/meal
1 egg
1/4 tsp baking powder
1/4 tsp sea salt

For the filling:

1 medium onion, chopped
2 carrots, chopped
1 cup chopped mushrooms
1 cup chopped broccoli florets
3 cups shredded cooked chicken (I used about a cup of leftover shredded rotisserie chicken, supplemented with a 6 oz package of diced Tyson grilled n’ Ready, cut smaller)
2 cups chicken broth
1 tsp dried parsley
black pepper to taste
a couple sprigs fresh rosemary, chopped
a couple sprigs fresh thyme, chopped
Olive oil

Directions

almond-flour-pot-pie-crust-dough

To make your crust: Combine almond flour, egg, baking powder, and sea salt in food processor until soft dough forms. Refrigerate dough while you prepare the pot pie filling.

veggies-for-low-carb-pot-pie

Saute carrots and onion in a large pan in a bit of olive oil over medium heat until onions start to soften. Add broccoli, stir, and cook another couple of minutes until bright green. Add mushrooms, stir, and cook another couple of minutes until mushrooms start to soften.

pour-pot-pie-insides-into-dish

Add spices, chicken, and broth, stir, and cook another couple of minutes, then pour into a small casserole dish.

crust-on-low-carb-chicken-pot-pie

Roll out your almond flour dough between two pieces of parchment paper until it is just slightly larger then your casserole dish, then layer it over your pot pie filling. If you’re like me, your crust will start out real nice but then will all stick together and break apart into a total Pinterest Fail. If you are more skilled in matters of dough than I, however, you can smooth it out nicely, crimp it around the edges, and cut a couple of slits in the top to let steam escape. Note that the dough will be very sticky.

cutting-the-pot-pie

Bake at 375 for 65 minutes, and serve piping hot.

So you know the expression Don’t judge a pie by its cover? We have a whole lot of that going on here — you can see all the busted up parts of the crust, and I really should have invested some time in that egg wash. However: So much savory steamy yum hiding inside!

Now that’s a Gluten Free Dairy Free Low Carb Chicken Pot Pie

piece-of-low-carb-chicken-pot-pie

The top crust may be a little heavier than you’d expect if you’re not used to eating low carb, but provides a nice counterpoint to the softer veggies inside and does soften up a bit in the broth. The almond flavor is there, but not overwhelming, and goes well with the savory spices in the filling. Overall this was a success, and something everyone in the family could enjoy.

A note on almond flour

You’ll want to use finely ground almond flour/almond meal here. I’m partial to Bob’s Red Mill, which is going to be the biggest expense in this recipe — but luckily you only need one cup. This is generally incredibly expensive in the store and runs $13.99/lb at my nearest grocery store, but is nowhere near as bad if you pick up a four pack with Amazon subscribe & save (usually $7.25-$8 a pound depending on your subscribe & save tier, although prices on Amazon can change quickly and are only current as of the date/time of this post), or if you buy it in bulk at Whole Foods.

Want more affordable and easy recipes?

That’s the only kind I post! If you like Gluten Free Dairy Free Low Carb Chicken Pot Pie, you might also like:

Easy print version

Gluten Free Dairy Free Low Carb Chicken Pot Pie
 
Author:
Recipe type: dinner
Ingredients
  • For the crust:
  • 1 cup finely ground almond flour/meal
  • 1 egg
  • ¼ tsp baking powder
  • ¼ tsp sea salt
  • For the filling:
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli florets
  • 3 cups shredded cooked chicken
  • 2 cups chicken broth
  • 1 tsp dried parsley
  • black pepper to taste
  • a couple sprigs fresh rosemary, chopped
  • a couple sprigs fresh thyme, chopped
  • Olive oil
Directions
  1. To make your crust: Combine almond flour, egg, baking powder, and sea salt in food processor until soft dough forms.
  2. Refrigerate dough while you prepare the pot pie filling.
  3. Saute carrots and onion in a large pan in a bit of olive oil over medium heat until onions start to soften.
  4. Add broccoli, stir, and cook another couple of minutes until bright green.
  5. Add mushrooms, stir, and cook another couple of minutes until mushrooms start to soften.
  6. Add spices, chicken, and broth, stir, and cook another couple of minutes, then pour into a small casserole dish.
  7. Roll out your almond flour dough between two pieces of parchment paper until it is just slightly larger then your casserole dish, then layer it over your pot pie filling.
  8. Cut a couple of slits in the top to let steam escape. (Note that the dough will be very sticky.)
  9. Bake at 375 for 65 minutes, and serve piping hot.

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Comments

  1. I have a question…. I’m on a low carb diet and I’m also a vegetarian… I have a vegetarian pot pie recipe but I was looking for a low carb crust and the recipe calls for a top and a bottom crust I was wondering if the bottom crust would get crunchy or would it be a soggy mess

    • I think it would get soggy, honestly. You might try something like a quinoa crust and parbake it, but it would be more quiche-y.

      • What if I cooked the bottom crust first then put the filling in it then the top crust then put it back in the oven?

        • I made the pot pie for dinner today and I ended up cooking the bottom crust for 10 minutes then pulled it out and put the filling in it and the top on it and cooked it for the amount of time called for. It turn out great

Trackbacks

  1. […] up, we have some comfort food that works around food allergies AND Atkins: Dairy Free Gluten Free Low Carb Chicken Pot Pie. I made this for low carb MashupDad for Father’s Day, and it turned out pretty darn well […]

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