POP Nutrition | Chicken Pot Pie (Gluten Free)

Hi guys,

My fiance have been, how would I say it, gently reminding me  to make him a pot pie. I confess, I love it too but not necessarily the loaded version that undoes all the hard work in the gym. So after some soulful pie recipe searching I made my own Gluten Free old time favorite version.

Pei Ingredients:

Dough Ingredients:

Cooking Steps:

  1. To Make the Pei Filling: In a Cast-Iron Dutch Oven heat the oil or ghee, add all the spices, so that all the flavors get re-energized and fused into one. Add the carrots, peas, corn, celery, broth, and almond flour. Simmer on low heat for 5 minutes, then fold in chicken. Cover and cook on low heat until all the vegetable are tender.
  2. To Make the Gluten Free dough: In a high speed blender pulse the Gluten Free Rolled Oats and Rosemary. Fold in Caraway Seeds, almond flour, baking powder, and mix well. Then add eggs and water. Kneed the dough for a couple of minutes to reach uniform consistency. To roll the dough out, place one sheet of wax paper on the table surface, and using a rolling pin roll it a little bit, then place another wax paper on top to cover the douhg. Using a rolling pin flatten the dough out to about 4-5 mm thickness. Cut out circles of pie dough. This recipe call for about six 4 inch circles.
  3. Putting It All Together: Preheat the oven to 400F/200C. Divide the pot pie filling among 6 ramekins, leaving 1/2  inch or 1 cm from the top. Go around each one of them and place the dough on top. Pinch the sides with your fingertips to make crimped edges. Place all ramekins on a baking sheet, brush each pie with the beaten egg. Bake in the preheated oven for 35 min or until the pies are golden brown. Cool for about 10-15 min before serving.
  4. Enjoy!

People who viewed this also liked:

Svetlana “Free2BFIT360”