This Easy Healthy Chicken Pot Pie is the best, quick homemade recipe that includes how to make crust and dough from scratch. The pot pie filling is made of almond flour using the stovetop and is loaded with cauliflower, celery, and other vegetables. Substitute for turkey if you wish.
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I grew up eating things like Classic Bisquick and Pillsbury chicken pot pie along with Homemade Chicken and Dumplings.
This recipe is made using a homemade almond flour crust without any canned biscuits. You will enjoy every single crumble of the crust. You can make this dish crustless if you wish.
What Makes This Dish Healthy
Some recipes are made with canned “cream of chicken soup.” The canned stuff is typically loaded with fat and excess sodium. Check your labels. I have often seen, modified food starch, which is a processed ingredient that helps thicken up the soup. They also often include vegetable oil, sugar, and flavoring. Flavoring basically means something has been added to alter the natural flavor.
A lot of store bought pie crusts include processed ingredients and added sugar. Making your own is simple and can be much more healthy.
Why is it called Pot Pie?
Pot pies are said to have come from Greece. The Greeks were known to take meat and other ingredients and mix them in open pastry shells. The Romans later added a top pastry shell to seal the pie.
How to Make Healthy Chicken Pot Pie Crust
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
- Add in melted butter and eggs. Stir with a silicone non-stick spoon.
- Fold in the shredded cheese and stir.
Chicken Pot Pie Filling
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add olive oil to the cast iron skillet along with the chicken cubes and onions.
- Cook for 3-4 minutes until the chicken is cooked through and no longer pink.
- Add in the vegetables and saute until soft.
- Add in the broth, heavy cream, and seasoning. Stir.
- Thicken the pot pie filling sauce following the instructions below.
Additional Ideas for Vegetables
A traditional pot pie is made with mixed vegetables like carrots, peas, and sometimes I’ve seen potatoes too. These vegetables are higher in sugar (than most) and potatoes have starch. I chose to omit these veggies and substituted using green beans and cauliflower instead. Feel free to use whatever you wish, such as:
- Broccoli
- Zucchini
- Spinach
- Kale
- Eggplant
- Green Peppers
How to Thicken The Filling
Create a slurry using sauce from the pan and all-purpose flour. Add the two to a bowl and then back to the pan. Stir until thick.
Pairings and What to Serve with the Dish
Air Fryer Green Beans
Green Goddess Salad
Zucchini Au Gratin
How Many Carbs
The Classic Pillsbury Chicken Pot Pie has about 40 net carbs, this recipe has 6 net carbs per serving.
How Long Will it Last in the Fridge
It will last in the fridge for 3-5 days.
Freezer Tips
You can definitely make this ahead of time. You can make the complete pot pie, cool it, and then freeze it. To reheat the pot pie, do not thaw. Bake from frozen and add an additional 20-30 minutes of cook time until the crust browns.
You can also assemble the pot pie and freeze it without baking it first. To reheat it, the same notes above will apply.
More One Pot Recipes
Taco Pasta
Lasagna Soup
Chicken Spaghetti
Healthy Chicken Pot Pie
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon Italian Seasoning
- 2 eggs, beaten
- 1/3 cup melted butter measured solid
- 1/3 cup shredded cheddar cheese
Filling
- 1 teaspoon olive oil
- 1/4 cup chopped onions
- 1 pound skinless chicken breast, Cut into 1/2-1 inch cubes.
- salt and pepper to taste
- Chicken Seasoning or chicken rub to taste
- 1/4 cup chopped celery
- 1 cup fresh, chopped green beans
- 1 cup chopped cauliflower florets I used the frozen steamable cauliflower and steamed it first.
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon Italian Seasoning
- 1 teaspoon thyme
- 1-2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400 degrees.
Chicken Pot Pie Crust
- Combine almond flour, baking powder, Italian Seasoning, and salt in a large mixing bowl.
- Add in melted butter and eggs. Stir with a silicone non-stick spoon.
- Fold in the shredded cheese.
Chicken Pot Pie Filling
- Add olive oil to the cast iron skillet (I used a 10 inch) along with the onions and cook for about 2 minutes until fragrant and translucent.
- Add the chicken cubes and cook for 3-4 minutes until the chicken is cooked through and no longer pink.
- Add in the celery, green beans, cauliflower, and garlic. Saute until soft.
- Add in the broth, heavy cream, Italian Seasoning, and thyme. Stir and adjust the heat to medium-low.
- Start with 1 tablespoon of all-purpose flour and add it to a small bowl, along with 2 tablespoons of the sauce mixture from the skillet. Stir until you remove the clumps and the sauce thickens. Repeat with an additional tablespoon of flour + 2 tablespoons of the sauce mixture if the dish still needs more thickening.
- Add the mixture back to the skillet and stir. Allow the filling to cook on medium-low for 6-8 minutes until the sauce thickens.
- Place the crust over the filling and spread.
- Bake for 15 minutes or until golden brown.
- Cool before serving.
Video
Notes
- I use a cast iron skillet because it’s great for baking and will allow you to use just one pot for the entire recipe. It also produces a nice, crisp crust. Use what you like.
- If you aren’t interested in a low carb crust you can use store bought. Follow the directions on the package for baking.
- You can substitute chicken for turkey or whatever you wish.
- Heavy cream can be substituted for half and half or milk. This will alter the texture as heavy cream will help produce a creamy, thick sauce.
- To save time you can also purchase a rotisserie chicken and slice it up to use in the recipe. The “Just Chicken” precooked chicken strips from Trader Joe’s will also work well. Slice it into cubes.
Cori
Thursday 17th of October 2024
Brandi, question about the xanthan gum one of your commenters mentioned. I don’t even see xanthan gum in your ingredients list. I will be making this as we return to low-carb life ( tried just counting calories and that definitely did not work😉). Is there any and did I just miss it? PS. Your recipes are GREAT!
staysnatched
Thursday 17th of October 2024
Hi there! I updated the recipe years ago to use flour instead. Thank you, I'm glad you love the recipes!
Bb
Wednesday 5th of October 2022
I made this recipe tonight following strictly except I didn’t have heavy cream so used half and half. Soooo delicious. Hard to stop eating it! Will definitely be in my rotation.
staysnatched
Thursday 6th of October 2022
Glad to hear it!
Tracy
Monday 31st of May 2021
Make this today and it was wonderful. I didn’t have any green beans and wanted to use up some leftovers that I had in the refrigerator so I used some snow peas and added extra celery since I didn’t have any cauliflower on hand. I also used rotisserie chicken that I had on hand too. It was any easy dish to prepare. Will definitely be a go to meal. ;)
staysnatched
Friday 11th of June 2021
I'm glad to hear it!
Andreé
Sunday 21st of February 2021
If you haven’t tried this your missing out. This will definitely be put into rotation at my house! I used a bag of frozen California mix of veggies and it turned out delicious!
staysnatched
Monday 22nd of February 2021
Yum! That sounds so good.
Shauna
Wednesday 17th of February 2021
I will NEVER buy another frozen pot pie again! I used pre-made crust to make the prep easier, the star of this is the filling it’s so rich and creamy. I used a root vegetable mix I had on hand and added peas. This is going in the winter rotation immediately.
staysnatched
Thursday 18th of February 2021
ha ha that's what I love to hear!