Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie

Ingredients

Filling

  • 1 1/2 cup Carrots, Chopped
  • 1 1/2 cup Celery, Chopped
  • 1 1/2 cup Green Beans
  • 1/2 cup Onion, Diced
  • 1-2 Chicken Breast, Cooked and Cubed
  • 2 Cloves of Garlic, Minced
  • 1/2 cup Walnuts
  • 1/2 cup Milk (your choice of almond, coconut, or cows)
  • 2 cups Broth (your choice of vegetarian or chicken)
  • Pinch of sea salt, oregano, basil, cayenne pepper, & black pepper

Crust

  • 1/2 cup Unsweetened Applesauce
  • 2 tbsp Chia Seeds
  • 2 tbsp Water
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1/2 cup Coconut or Olive Oil
  • 2 cup Almond Flour
  • 1/3 cup GF Quick Oats
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 tsp Oregano

Directions

  • Saute carrots, celery, green beans, and onions for 3-4 minutes until lightly softened. Add sautéed veggies to a bowl with two cooked and cubed chicken breasts. Combine and spread evenly into a baking dish.
  • In a blender or food processor puree garlic, nuts, milk, broth, and spices. Pour the puree over the chicken and veggies.
  • In a small bowl combine apple sauce, chia seeds, water, vinegar, and oil with electric mixer. Slowly add in almond flour, oats, baking soda, powder, and oregano.
  • Crumble the topping evenly over the filling
  • Bake at 350 degrees for about 30-35 minutes or until nicely browned on top

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