HOW TO MAKE CHICKEN POT PIE WITH AN ALMOND FLOUR CRUST

Ingredients

• 2 tablespoons Unsalted Butter (melted for the roux)
• 2 tablespoons All‑Purpose Flour (for the roux; regular flour is fine)
• 1 cup Chicken Broth (low‑sodium preferred)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 0.25 teaspoon Dried Thyme
• 0.25 teaspoon Onion Powder
• 0.25 teaspoon Black Pepper (freshly cracked)
• 12 ounces Frozen Mixed Vegetables (green beans, carrots, corn, peas)
• 3 cups Cooked Chicken Breast (shredded; roasted at 400°F for ~20 min)
• 1 cup Almond Flour (fine, blanched almond flour)
• 1 cup Shredded Mozzarella Cheese (full‑fat for best melt)
• 1 Large Egg (beaten, helps bind the crust)
• 2 tablespoons Melted Butter (for brushing) (brush on top crust before baking)
• 2 tablespoons Parmesan Cheese (freshly grated, for finishing sprinkle)
• 1 tablespoon Fresh Parsley (finely chopped, for garnish)

Instructions

1. Preheat Oven & Roast Chicken

   Preheat the oven to 400°F. Place three chicken breasts on a baking sheet, season lightly with salt and pepper, and roast for about 20 minutes until cooked through. Let cool slightly then shred into roughly 3 cups.

   Time: PT20M

   Temperature: 400°F

2. Make the Roux

   In a saucepan melt 2 tbsp butter over medium heat. Add 2 tbsp all‑purpose flour and whisk constantly for 30 seconds until the raw flour taste disappears.

   Time: PT2M

   Temperature: Medium

3. Create the Creamy Sauce

   Gradually whisk in 1 cup chicken broth followed by 1 cup heavy whipping cream. Add ¼ tsp dried thyme, ¼ tsp onion powder, and a few turns of cracked black pepper. Continue whisking and simmer for about 5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: Medium

4. Combine Filling Ingredients

   Stir the 12‑oz frozen mixed vegetables (no need to thaw) and the shredded chicken into the sauce. The mixture will look thick; it will loosen slightly as it bakes.

   Time: PT3M

5. Prepare the Almond‑Flour Crust

   In a mixing bowl combine 1 cup almond flour, 1 cup shredded mozzarella, 1 beaten egg, and 2 tbsp melted butter. Mix until a soft dough forms. It should be slightly sticky but manageable.

   Time: PT5M

6. Assemble the Pot Pie

   Grease the baking dish with cooking spray. Pour the chicken‑vegetable filling into the dish, spreading evenly. Drop spoonfuls of the almond‑flour dough over the top and gently press to cover most of the surface, leaving a few gaps for steam.

   Time: PT5M

7. First Bake (Uncovered)

   Place the dish in the preheated oven at 375°F and bake uncovered for 15‑20 minutes, or until the crust is golden brown.

   Time: PT20M

   Temperature: 375°F

8. Cover and Continue Baking

   Remove the dish, loosely cover with aluminum foil to prevent over‑browning, and return to the oven for another 15‑20 minutes until the filling is hot throughout.

   Time: PT20M

   Temperature: 375°F

9. Finish with Butter, Parmesan & Parsley

   Brush the top crust with the remaining 2 tbsp melted butter, sprinkle 2 tbsp grated Parmesan, and scatter 1 tbsp chopped fresh parsley. Let sit 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

10g

Fat

22g

Fiber

2g