Eating well has never tasted so good. Despite that the hearty and delicious taste, this recipe is a lighter version of traditional chicken pot pie. With all of the elements of the perfect pot pie, this dish is a belly filler and crowd pleaser. Get the complete Total Choice plan here.
- 2 cups almond flour
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp extra-virgin olive oil
- 2 cups chopped onion
- 1 lb shredded rotisserie chicken
- 4 cups low-sodium chicken broth
- 2 cups carrots, sliced
- 2 cups peas
- 1/2 cup potatoes, chopped
- dash pepper
- 2 tsp rosemary
- 1/2 tsp dried sage
- 2 tsp thyme
- 1/4 cup whole-wheat flour
- 1/4 cup unsweetened vanilla almond milk
- dash sea salt
To make the crust, combine almond flour, egg, baking soda and salt.
Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
To make the filling, place a wide pan over medium-high heat and add olive oil.
Add onions and cook, stirring frequently until golden brown.
Add chicken, broth, carrots, peas, potatoes, pepper, rosemary, sage and thyme.
Combine remaining flour and almond milk and add to stovetop mixture. Cook and stir until sauce is thick.
Dish into 8 individual ramekins.
Roll out the crust between 2 sheets of parchment paper. Cut out 8 circles and place one on top of each ramekin.
Sprinkle with salt and bake for 30 minutes.
Makes 8 servings
Calories: 341, Protein: 22 g, Fat: 19 g, Fiber: 7 g, Sugar: 7 g, Sodium: 701 mg
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