Chicken Pot Pie with Cheddar Herb Almond Crust

Here’s a fabulous recipe from Ayla, the incredibly inventive blogger at Gourmet Girl Cooks Blog, who has been taking the Wheat Belly Facebook page by storm with her beautiful dishes.

Getting the crust as perfect as she did might take a couple of tries, but go ahead and eat your “mistakes”–they’ll still be delicious

 

Filling
2 cups diced cooked chicken breast
2 cups chicken broth (plus extra to use as necessary to adjust sauce thickness)
1 tablespoon butter or olive oil
1 stalk celery, finely diced
1/2 small onion, diced (about 1/2 cup)
2 carrots, sliced thinly
1 cup fresh green beans cut into 1-inch pieces
2 tablespoons fresh parsley, chopped
1/4 cup half-n-half
1/2 to 1 teaspoon Italian seasoning
Salt and ground black pepper, to taste
1 teaspoon xanthan gum

Crust
2 cups almond flour
3 tablespoons “cold” butter, diced
1 egg
1 cup sharp cheddar cheese, shredded
1/2 to 1 teaspoon Italian seasoning
1/2 – 1 teaspoon sea salt, or to taste
1/2 – 1 teaspoon ground black pepper, or to taste

Preheat oven to 350 F. Lightly spray/grease a 1-1/2 quart casserole dish and set aside.

Filling:
In a medium saucepan, melt butter and sauté celery and onion until tender. Add chicken broth, carrots, green beans; cover and simmer until carrots and green beans are tender. Add parsley, Italian seasoning, salt and pepper to taste. Bring mixture to a low boil while stirring in the xanthan gum, 1/2 teaspoon at a time, whisking vigorously until well blended. Once it has reached the desired thickness, add the half-n-half and stir well. Check seasoning (salt and pepper) and make any necessary adjustments. Add chicken to the sauce and mix well. Simmer on low heat for a few minutes to just to keep hot.

Crust:
In a medium bowl, combine almond flour, butter, egg, cheese, Italian seasoning, salt, and pepper, and cut in with a pastry cutter until crumbly and all flour is moistened and cheese is pulverized into the mixture. Press dough together in a ball and place on a sheet of parchment paper and flatten out lightly into a circle shape (or the shape of the top of your casserole); cover with another piece of parchment paper and roll out to about 1/4 inch thickness to the size of your casserole dish. Handle the dough minimally with your hands (you don’t want to heat up or melt the butter in the dough; you want it to remain stiff).

Pour hot filling mixture into casserole dish. Gently and carefully lift the dough and place it on top of the filling in the casserole (ideally, the filling will be within an inch or so of the top when filled and the crust will fit and lay nicely on top). If it cracks a little, gently press it back together. You can use any leftover scraps of dough that you have left to build a crust around the edge of your casserole dish. Put chicken pot pie in a 350-degree F oven for 15 minutes; lower oven temperature to 325 degrees and bake an additional 15-20 minutes until crust is golden brown and done (gauge by touching the top of the crust).

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