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Tuscan Chicken Pot Pie

DF, GF, LC, NF, SF
Servings 8
Special Diets 25:0

Ingredients

  • 2 tbsp. unsalted butter, melted
  • 1-1/2 Yummy Basic Crust recipe {THM, LC, & GF Variation: 1-1/2 Buttery Coconut Flour Pie Crust recipe}
  • 2 tbsp. coconut oil
  • 1 red bell pepper, diced
  • 1/2 c. yellow onion, diced
  • 2 cloves garlic, minced
  • 1 c. whole milk {THM & DF Variation: 1 c. almond milk}
  • 1 c. chicken stock or broth
  • 2 tbsp. organic cornstarch {THM & GF Variation: 1/4 c. coconut flour}
  • 4 c. chicken, cooked and shredded
  • 3/4 c. carrots, diced and par-cooked {omit for THM}
  • 1/2 c. peas
  • 1/2 c. white mushrooms, sliced
  • 1 tbsp. coconut sugar {THM & SF Variation: 1 tbsp. xylitol or erythritol}
  • 1 tsp. Real Salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. crushed fennel seeds
  • 1 egg, beaten

Instructions

  1. Preheat oven to 350° Fahrenheit.
  2. Grease a pie dish with the melted butter.
  3. Prepare the crust according to recipe directions. Roll 3/4 of the crust dough and transfer to the pie plate. Riddle the bottom of the dough with a fork to prevent air bubbles. Prebake in preheated oven for a about 5 minutes; set aside to cool.
  4. In a large kettle over medium-high heat, melt the coconut oil. Add the pepper, onion, and garlic. Saute until onion is translucent.
  5. Into the same kettle, whisk in the milk, chicken stock, and the arrowroot powder or coconut flour. Bring to a slow-rolling boil, stirring constantly until thickened, about 5 minutes (add more arrowroot or coconut flour if necessary).
  6. Mix the chicken, remaining veggies, spices, herbs, and sweetener into the gravy. Pour into the prepared pie crust.
  7. Roll out the remaining 1/4 pie crust dough and lay over the top of the chicken pot pie. Pinch, flute, and press crust edges together with your fingers or a fork. Poke several slits in the top center of the crust with a sharp knife to allow steam to escape.
  8. Brush beaten egg over the top of the crust. Bake for 20 to 30 minutes. Allow to cool for 10 to 15 minutes to allow gravy to thicken more before cutting.

Recipe Notes

If the top pie crust looks like it's getting too browned, loosely lay a sheet of aluminum foil over it.

Adapted from S