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Healthy You

Fueling the Fight: Chicken Pot Pie

Wednesday, March 14, 2018 7:19 AM

Celebrate the holiday: Pi Day! Colleen Takagishi, Oncology Dietitian at NorthShore, has a hearty and healthy “pi” that everyone will enjoy. This grain- and dairy-free pot pie is perfect for satisifying your comfort food craving.

HealthyChickenPotPie

Paleo habits are good for your body. These habits include more unprocessed foods in your diet, fewer chemicals and an increased amount of healthy fats. Since everything is natural, it is packed with nutrients.

Recipe makes 6 servings
Ingredients:

  • 2 tsp coconut oil
  • 2 garlic cloves, minced
  • 2 shallots, diced
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 1 full chicken breasts (2)

Cream Sauce:

  • 1 head cauliflower (approximately 3 cups florets)
  • 3 cups chicken stock
  • ½ tsp salt
  • 1 handful fresh thyme

Grain-free Pastry Ingredients:

  • 6 tablespoons of almond flour
  • 1 egg
  • ¼ cup room-temp coconut milk
  • 1 tbsp hot reserved cauliflower broth
  • 2 tbsp egg white

Directions:

  1. Preheat oven to 350⁰ F.
  2. Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Sauté on medium heat while you cut up the chicken breasts into small, bite-sized pieces.
  3. Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.
  4. Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.
  5. Add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes or until cauliflower is very tender.
  6. Drain the cauliflower, reserving the liquid in a separate bowl.
  7. Blend ⅓ cup of reserved liquid with drained cauliflower until smooth.
  8. Pour creamed sauce over cooked vegetables and chicken, add thyme and stir to combine.
  9. Divide into 6 small ramekins.
  10. Prepare the pastry by mixing almond flour, egg and coconut milk.
  11. Once mixed well, add hot reserved cauliflower broth.
  12. Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ⅛-inch thick. Cut a circle out of the rolled dough. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.
  13. When complete, place ramekins on a large baking sheet, brush the egg whites over top and bake in preheated oven for 30 minutes or until tops are golden and crisp.