When growing up; used to go to Marie Calendar’s and I would always get the chicken pot pie. It was piping hot when it came out and was always served in a bowl. Such sweet memories. The topping was a flaky buttery pie crust with a creamy middle of chicken chunks and vegetables.
Then when living in Massachusetts, they had some of the best chicken pot pies there too. That you would find at the grocery store. Mr’s Budds chunky white breast meat. With those pies, they did not skimp on the chicken, they were so good.
Then you have those chicken pot pies that are in the frozen section of the store Banquet had all different kinds of pies. Yes, I have had those too.
Here is my recipe for a gluten free chicken pot pie, also Keto friendly.
Serving size is 4 ramekins
Nutritional is: Calories 631, Fat 50g, Protein 38g, Net Carbs 6g
For the dough:
1 3/4 cup shredded mozzarella cheese
3 TB cream cheese
2 TB unsalted butter
3/4 cup almond flour
1 large egg beaten
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp sea salt
1/2 tsp black pepper
2 TB unsalted butter
1/4 cup diced celery
1/4 cup diced onion
3 boneless, skinless chicken thighs cut into 1/4 inch pieces
2 Tbs Dijon mustard
4 ounces of cream cheese
1/2 cup chicken bone broth
1/4 tsp sea salt
1/4 tsp fresh thyme
1/4 tsp fresh oregano
Preheat Oven 425
- Preparing the dough, place the mozzarella, cream cheese and butter in a microwave-safe bowl for about 2 minutes until melted. Stir well add garlic, onion, Italian seasoning, sea salt, and pepper. Slowly add a beaten egg and blend with mixer. Dough may be sticky, place in refrigerator while prepping the rest of the dish.
- Melt the butter over medium heat, add the onions and celery until softened. Add the chicken and cook completely about 6 minutes. Add the cream cheese and Dijon mustard. Stir till well combined where cream cheese is a bit of liquid. Place the chicken mixture in the ramekins.
- Take the dough from the refrigerator and get a piece of parchment paper and grease with some coconut oil on two separate pieces. Place one-quarter of the dough in the palm of your hand and roll into a ball, place on top of the parchment paper. Place the other piece of parchment paper on top, greased side down. Roll out a circle with a rolling pin. (not too big, just to fit over the ramekin). Take the parchment paper in one hand and the dough flat to your other hand palm and peel the parchment paper off. Place the dough over the ramekin and crimp edges. Do this with each one thereafter.
- Place on a rimmed cookie sheet and place in oven for 15-20 minutes.