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Crust-Less Chicken Pot Pie

Crust-Less Chicken Pot Pie

As the leaves are changing, the weather is starting to cool (unless you’re like me and live in FL) our taste buds are starting to crave those savory fall dishes. Who doesn’t love a good chicken pot pie? This one is full of fall flavor and yummy cancer fighting vegetables. In my opinion this is the ULTIMATE comfort food. For this dish I wanted to focus on making it easy, healthy and affordable. I decided to make this crust less because let’s be honest who has time to make a pie crust when they have a busy schedule? Don’t worry you can easily add a crust to this dish if you would like. I like to serve this with either biscuits or corn bread to save time. The best thing about chicken pot pie is you can literally add any vegetable you like! A little tip to save you time on the chicken: buy a rotisserie chicken and shred it or pre-cook the chicken in the oven and chop it.


2 Cups shredded or chopped chicken

3-4 Whole Carrots peeled and chopped

3-4 Celery Stocks Chopped

5-6 Small Golden potatoes chopped

1 small yellow onion

1 bag of frozen corn (you can buy organic in the frozen vegetable isle. Saves time on cooking and peeling corn)

8 ounces of mushrooms

3 Cloves garlic

6 Tbsp. Ghee or butter

For the sauce:

1 can coconut milk or 8 ounces of milk

32 ounces of chicken stock or broth

2 tsp. Salt

1 tsp. Pepper

1 tsp, Garlic powder

2 Tbsp. thyme

1 tbsp. dried poultry seasoning

2 tbsp. parsley

2 cups gluten free flour

2 eggs beaten


  • Cook or prepare the chicken then set aside. Pre-heat oven to 400
  • Place the 6 tbsp. of butter or ghee in a large pan with the carrots, celery, potatoes, onion and garlic. Cook for about 5 minutes then add the mushrooms, corn or any other veggies you would like. Cook until they are blanched. Remove from heat and set aside.
  • Meanwhile in a blender or food processor add all the ingredients for the sauce except for the eggs. Blend until sauce starts to get thick, once sauce is thickened stir in the eggs.
  • Stir in the chicken to the vegetable mixture
  • Pour the sauce mixture over the chicken and vegetable mixture.
  • In a large baking dish pour in the chicken pot pie mixture.
  • Bake on 400 for 45 minutes until bubbly.
  • Serve with salad, biscuits, or corn bread



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