Chicken Pot Pie

5 from 1 vote

You can make one big pie, or 8 individual pot pies using this recipe (about 8 individual ramekins).

You can use any pie crust here, and the crust here is the one I used when I first started making this recipe. I now use the biscuit recipe for the crust.

Servings: servings or pies

Calories: 413kcal

Ingredients

Filling

3 cups shredded chicken use leftover roasted chicken or other cooked chicken
2 cups chicken broth or water
½ cup almond milk or other milk, or yogurt works also
2 carrots carrots, diced into coin shapes trimmed and peeled
1 cup peas
2 celery stalks trimmed and diced
½ teaspoon dried thyme
other stuff you might like like mushrooms
¼ teaspoon salt or to taste
dash of black pepper

Crust

3 cups blanched almond flour
½ teaspoon salt
4 tablespoons unsalted butter, cold and cut into small pieces
2 large eggs

US Customary - Metric

Instructions

Add all the filling ingredients except for the almond milk, in a saucepan and cook on a medium heat for about 10 minutes, or until the celery and carrots begin to soften.
Remove 1 cup of chicken stock (the liquid in the mixture) and add the almond milk and simmer for another 5 minutes or so, until the flavor is developed.
Make the crust by combining all the ingredients in a food processor, or combine by hand.
Add some filling to a ramekin.
Take a small ball of dough, flatten it to a disk size, and place it over the filled ramekin. Repeat for all your ramekins until the filling is used up. You won't need all the dough in this recipe.
Bake the ramekins at 375 degrees F for 10 minutes or until the crust is browned.
Cool and enjoy. These are hot, and we're usually impatient, so I serve them with a napkin rapped around them.

Nutrition