Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
3 Minutes Read

Classic Chicken Pot Pie

6 - 8 servings

Ingredients

Crust

  • 3 cups all-purpose gluten free flour, plus more for surface (I like to use Bob’s Red Mill or King Arthur)
  • Two sticks unsalted butter, cut into 1/2" pieces
  • 1 tsp. baking powder
  • 1 tsp. kosher salt

Filling

  • One stick unsalted butter, plus more for dish
  • 1 medium yellow onion, finely chopped
  • 2 large carrots, peeled, finely chopped
  • Kosher salt
  • 3 cloves garlic, finely chopped
  • 1/2 cup all-purpose gluten free flour, plus more for surface
  • 3 cups low-sodium chicken broth
  • 1/4 cup heavy cream (or full fat A2 cow milk or Kefir at your local health food store)
  • 1 cup frozen peas
  • 4 boneless, skinless chicken breasts, poached, cut into cubes
  • 2 tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh thyme leaves
  • Freshly ground black pepper
  • 1 large egg, lightly beaten
  • Flaky sea salt

Directions

Crust

1. Separately freeze flour and butter 30 minutes.

2. In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

3. Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.

Filling

1. In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Keep this on the thicker side so it doesn’t soak the bottom crust. Add more flour to thicken if needed.

2. Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.

3. Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.

4. Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.

Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.
Enjoy!

Recipes

61 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

09.10.2025

Chia Yogurt Nourish Cup

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 0 MINUTES INGREDIENTS 0.75 cup [170.25 g] Whole Milk Greek Yogurt Plain 2 tbsp [28 g] Chia Seeds 0.25 cup [36.25 g] Blueberries 0.25 cup [38 g] Strawberries (Halved) 0.5 tbsp [5 g] Flax Seed Meal 2 tbsp [15 g] Slivered Almonds DIRECTIONS Mix Greek yogurt and chia seeds together in a bowl.Top with blueberries, halved strawberries, flaxseed meal, and slivered almonds. Serve immediately or chill until ready to eat. NUTRITION INFO Calories : 445.78 Fat : 27.04 g Carbs : 31.85 g Protein : 28.7 g Fiber : 14.53 g Sugar : 11.41 g

09.03.2025

Salmon & Sweet Potato Nourish Bowl with Avocado Herb Dressing

SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 4 oz, boneless, raw [113.4 g] Salmon 0.5 medium [57 g] Sweet Potato (Cubed) 1 tbsp [14 g] Avocado Oil 1 cup [20 g] Arugula (Rocket) 0.5 small [35 g] Avocado (Sliced) 1 tbsp [11 g] Quinoa (uncooked) 2 tbsp [30 ml] Avocado (Mashed) 1.5 tsp [7.2 g] Olive Oil 1.5 tsp [7.05 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp, fresh [1.9 g] Parsley (Chopped) 1 dash [0.63 ml] Kosher Salt DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with avocado oil and spread them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. While the sweet potatoes are roasting, season the salmon with a pinch of kosher salt and place it on a separate parchment-lined baking sheet. Bake for 12–15 minutes, or until just cooked through and flaky. While the salmon bakes, cook the quinoa according to package directions. In a blender or small food processor, combine the mashed avocado, olive oil, lemon juice, water, chopped parsley, and kosher salt. Blend until smooth and creamy. Place arugula into a bowl. Top with roasted sweet potatoes, cooked salmon, sliced avocado, and cooked quinoa. Drizzle the bowl with the avocado herb dressing just before serving. Add extra salt according to your preferences. NUTRITION INFO Calories : 554.58 Fat : 38.51 g Carbs : 29.76 g Protein : 29.2 g Fiber : 5.43 g Sugar : 4.33 g Salmon &

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*