Chicken Pot Pie

22 40 368
Ingredients Minutes Calories
Prep Cook Meals
20 min 20 min 2
Chicken Pot Pie
Health Rating

Ingredients for 2 meals

Click here to show original

1/2 tbsp Extra virgin olive oil (filling - can use olive oil too)
1/10 cup White onion (filling - minced)
1/4 medium leek(s) Leek (filling - white part only, thinly sliced)
1/4 medium Summer squash (filling - halved lengthwise, thinly sliced - can use other types of squash)
2 medium spear(s) Asparagus (filling - cut into 1 inch pieces)
1/2 cup Chicken broth (stock) (filling - plus additional cup if needed)
1/10 cup Coconut milk (filling)
1/4 tbsp Arrowroot flour (filling)
1/8 tsp Salt (filling)
1/8 tsp Black pepper (filling)
86 gm Chicken breast, boneless, skinless, grilled (filling - cubed)
1/4 tbsp Parsley, fresh (filling - minced)
1/4 tsp, leaves Tarragon, fresh (filling - minced)
1/8 cup Coconut flour (topping batter)
1/8 tsp Baking soda (topping batter)
1/8 tsp Salt (topping batter)
1/8 tsp Black pepper (topping batter)
1 large egg Egg (topping batter)
1/8 cup Coconut oil (topping batter - melted)
1/10 cup Coconut milk (topping batter)
1/2 tsp Apple cider vinegar (topping batter)
1/4 sprig Parsley, fresh (topping batter - for garnish)


Heat oil in a large skillet over medium heat. Add onion, leek, yellow squash and asparagus. Sauté until tender, about 5 to 6 minutes. Add 2 cups chicken stock and coconut milk, and bring to a gentle boil.

In a small bowl, add arrowroot powder and a tablespoon of cold water. Whisk to combine. Add gradually to vegetable mixture, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more stock, stirring constantly until you reach a desired consistency. Season with salt and pepper, then stir in cooked chicken and herbs. Pour pot pie filling into a 13 x 9 inch baking dish, set aside.

Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.

Spoon topping batter over pot pie filling in eight equal portions. Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley.


This recipe has a long list of ingredients, but it is a very easy meal to put together. It is full of healthy, nutritive ingredients and is a tasty, balanced meal. Feel free to make this dish your own by substituting other vegetables and herbs. Enjoy!

Nutrition Facts

Per Portion

Calories 368
Calories from fat 264
Calories from saturated fat 185
Total Fat 29.4 g
Saturated Fat 20.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.3 g
Cholesterol 133 mg
Sodium 629 mg
Potassium 380 mg
Total Carbohydrate 7.3 g
Dietary Fiber 2.2 g
Sugars 2.2 g
Protein 18.5 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.3
Vegetables 1.0

Energy sources