A challenge that I love is taking favorite foods and making them healthy. That's why for week six I wanted to share a healthy take on a comfort food classic. A couple of weeks ago, I got together with my sweet friend Ashley. She had sent me this recipe a while ago and it's been on my "to-make" list ever since. She surprised me at coffee with all of the dry ingredients that I would need to make the pot pie. That is my kind of surprise, the ingredients were perfectly measured making putting this dinner together for our anniversary a snap. Ashley and her husband follow a paleo diet, which if I had to define ours, it would be the same. This pie is gluten-free and absolutely delicious. I topped ours with some grated parmesan and it was heaven!

Chicken Pot Pie from The Gluten-free Almond Flour Cookbook

pre-bake your pie crust as follows:
11/2 cups almond flour (ashley's note: i use Trader Joe's almond meal. it's unblanched so it's less expensive and adds a savory flavor and protein!)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced scallions
1/4 cup grapeseed oil
1 tablespoon water

combine dry ingredients (including scallions) in a large bowl. in a separate small bowl, whisk oil and water. stir wet ingredients into dry and press into a pie pan. i typically spray mine with a bit of grapeseed or olive oil to prevent sticking. bake for 12-15 minutes (or until golden) at 350.

filling ingredients:
1 pound chicken breast, cut into cubes
2 tablespoons or so grapeseed oil
1 large onion, chopped
2 celery stalked, diced
2 medium carrots, diced
1 teaspoon sea salt
1 cup thinly sliced mushrooms
1/2 cup chopped fresh parsley
1/2 cup frozen peas
2 tablespoons arrowroot powder (this is a thickening agent)
1 cup vegetable stock
1 pre-baked pie crust

heat oil in skillet over med-high heat. saute onion for about 10 minutes and decrease heat a bit. add celery, carrots and salt and cook covered for 10-15 minutes (until tender). add mushrooms and chicken and cook covered until chicken is no longer pink. add in peas and parsley. in a small bowl, whisk the arrowroot powder into the vegetable stock until dissolved. raise the heat under the chicken-veggie mix to high and add then arrowroot mixture. stir constantly for about a minute as the chicken-veg mixture thickens. pour mixture in the the pie crust and top with black pepper (and cheese if you wish!)


  1. I so totally love this! I'm trying to do the same with my food, taking the good things and making them healthy. I love LOVE pot pies! Thank you!

  2. Happy Anniversary! I've never met a chicken pot pie I didn't like. Looks tasty and very filling too.

  3. Thanks for sharing the recipe and Happy Anniversary! This morning I turned on the tv and saw the Insanity infomercial-and immediately thought of you. Dying to know how it' going and what it's like. I'm just stepping up to Jillian's level 2 this morning with some running intermixed. Feeling good with achy muscles all the time (that's good stuff, right!?:) but man, Insanity has some insane results. I think I'd need to get hardwood floors installed in my living room with all the sweat that would ensue!

    1. PS-Level 2 on 30 Day Shred about killed me this morning. of course this is a good thing. but hooooo doggie, I can only imagine Insanity!

    2. gurl. sam and i joke that sean t makes jillian look like a sweet little lamb. i would probably equate insanity to an even more amped up level 3 of shred. ay y y. you go girl!!!

  4. hope you guys like it! it's my new favorite recipe. so comforting and yummy!

  5. Outstanding tips discover for excellent health insurance and thanks to let us know about chicken's merits.weight lifting

  6. If you like eating healthy food then aubergine recipe is at the top of the list. It is one of the recipes that food lovers like the most and I am sure anyone here would love to try it.


i love hearing from you! check back if you have any questions 'cause i'll answer them here or click on the "notify" button below. thanks!