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Homemade Chicken Pot Pie

By Holly Darnell, RD

December 20, 2022

Chicken pot pie. Is there a dish more synonymous with cold weather comfort? I think not. The only issue is that most chicken pot pies that you can buy at the store are massive calories bombs, with too much white flour yet not nearly enough chicken (protein!).

Our homemade chicken pot pie delivers the goods and the deliciousness. It features the best ingredients and a great nutritional profile back that up, as it's a perfect macronutrient meal with a balanced blend of carbohydrates, protein and fat (always better for satiety and sustained energy for hours after eating. At only 377 calories per massive slice, it contains 26 grams of carbs, 17 grams of fat and 27 (!) grams of protein. Boom!

Special Ingredient

To deliver that wondrous chicken soup flavor and more protein, this homemade chicken pot pie recipe uses Bone Broth Protein Chicken Soup powder. This sipping broth is made without common allergens such as gluten, dairy, nuts, grains and soy, plus it's made from only the best quality ingredients — including bone broths made from grass-fed and pasture-raised chicken and beef.

What are the main health benefits of bone broth? Considering it’s one of the best sources of collagen protein along with other joint-supporting compounds, bone broth benefits include promoting healthy joints, skin and gut.

How to Make Chicken Pot Pie

First, make the yummy chicken pot pie crust. In a medium bowl or a food processor, pulse together flour, baking soda and salt. Add butter and pulse — or mix with a pastry blender — until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. 

Next, add in sour cream and mix until dough is crumbly but holds together well when squeezed. Too crumbly? Add in ice water, a bit at a time until the dough comes together. 

Knead the dough with your hands to help the dough come together into one large ball. Don't overdo it. Transfer the dough to a work surface and wrap with plastic wrap. Shape into a disk shape and refrigerate for one hour. 

Preheat the oven to 375 while you begin to make the filling.

Put the potatoes and carrots in a large saucepan; add water to cover. Bring to a boil, then reduce heat and cook, covered, for around 10 minutes or until crisp-tender. Drain.

In a large saucepan, heat butter over medium-high heat and add onion and garlic. Cook and stir until tender, around five minutes. Add in celery and cook for an additional few minutes. 

Next, add in the boiled potatoes and carrots to the large saucepan. Mix in the gluten-free flour (or use Paleo flour) and stir to coat the vegetables.

Make the chicken broth by placing two scoops of Bone Broth Protein Chicken Soup and two cups of water in a small saucepan over medium heat and whisk until combined.

Gradually stir in the chicken broth and add in coconut cream. Bring to a boil, reduce heat and simmer until thickened, for almost 10 minutes. Season with salt and pepper, then stir in chicken, thyme and sage. Adjust seasonings to taste.

Getting close! Spray a nine-inch pie plate or two-quart baking dish with coconut oil spray and pour the filling in.

On a floured work surface, such as a large wooden cutting board, roll out the dough to one-eighth inch thickness. Place dough over the dish and fold overhang inward while pinching to crimp the edge. Cut vents in the dough and top with egg wash to make the pie crust extra golden. 

Use the extra dough to create fun shapes to place on top of the pot pie. Bake until the crust is golden brown and the crust is bubbling around the edge, about 30 to 40 minutes. Let cool for 15 minutes before serving. 

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Homemade Chicken Pot Pie Recipe

Servings

12

Time

3 hours (prep time: 1 hour; cook time: 1 hour)

Calories

377

Author

Holly Darnell, RD

If you're willing to do a little extra work in the kitchen, this homemade chicken pot pie is worth the effort. It's one of our favorite recipes at Ancient Nutrition, for it's an absolute crowd pleaser, delivers a perfectly balanced macronutrient meal and features one of our great products.

Ingredients

Crust

• 1½ cups 1:1 all-purpose gluten-free flour*

• 1/4 teaspoon baking soda

• ½ teaspoon sea salt

• 6 tablespoons unsalted butter, cold

• ½ cup vegan sour cream

• 1 tablespoon ice water, as needed

• 1 large egg, beaten for egg wash (optional)

Filling

• 1 pound boneless, skinless chicken breasts

• 2 russet potatoes, peeled and cubed

• 2 carrots, chopped into coins

• 4 tablespoons unsalted butter, melted

• 4 cloves garlic, minced 

• 1 yellow onion, diced

• 2 stalks celery, diced

• ½ cup 1:1 all-purpose gluten-free flour*

• 2 scoops Bone Broth Protein Chicken Soup powder

• 16 ounces warm water

• ½ cup coconut cream

• 3 cups shredded, cooked chicken breasts

• 1 teaspoon sea salt 

• 1 teaspoon cracked black pepper

• 1 tablespoon thyme

• 1 tablespoon sage

*Paleo flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place 

Directions

1. Make the crust: In a medium bowl or a food processor, pulse together flour, baking soda, and salt. Add butter and pulse or mix with a pastry blender until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. 

2. Add in sour cream and mix until dough is crumbly but holds together well when squeezed. If it’s still too crumbly, add in ice water, 1 tablespoon at a time until dough comes together. 

3. Using your hands, knead the dough a few times to help the dough come together into one large ball. Transfer dough to a work surface and wrap with plastic wrap. Shape into a disk shape and refrigerate for 1 hour. 

4. Preheat the oven to 375. 

5. Make the filling. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8–10 minutes or until crisp-tender; drain.

6. In a large saucepan, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add in celery and cook for an additional 3 minutes. 

7. Add in boiled potatoes and carrots to the large saucepan. Mix in gluten-free flour and stir to coat the vegetables.

8. Make the chicken broth. Place 2 scoops of Bone Broth Protein Chicken Soup powder and 2 cups of water in a small saucepan over medium heat and whisk until combined.

9. Gradually stir in the chicken broth and add in coconut cream. Bring to a boil, reduce heat, and simmer until thickened, 7 to 10 minutes. Season with salt and pepper, then stir in chicken, thyme and sage. Adjust seasonings to taste.

10. Spray a 9-inch pie plate or 2-quart baking dish with coconut spray and pour the filling in.

11. On a floured work surface, roll out the dough to ⅛ inch thickness. Place dough over the dish and fold overhang inward while pinching to crimp the edge. Cut vents in the dough and top with egg wash to make the pie crust extra golden. 

12. Use extra dough to create fun shapes to place on top of the pot pie.

13. Bake until the crust is golden brown and the crust is bubbling around the edge, about 30 to 40 minutes. Let cool for 15 minutes before serving. 

Nutrition

Serving Size 1 slice (189g) Calories 377, Carbs 26.2 grams, Fiber 1.9 grams, Sugar 1.2 grams, Fat 17.3 grams, Saturated Fat 10.7 grams, Unsaturated Fat 5.2 grams, Trans Fat 0.3 grams, Cholesterol 100 milligrams, Protein 27.1 grams, Sodium 392 milligrams (26% DV)

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