Chicken Pot Pie


I made the prettiest chicken pot pie last night that I can’t wait to eat again today. Although it is our anniversary so I am hoping Brad surprises me with lunch (that I didn’t make.) I am writing this early so he has time to read it, Conners or Outback would be fine babe, we have giftcards in the junk drawer.

Processed with VSCO with ka1 preset
Processed with VSCO with ka1 preset

Chicken Pot Pie

First, I made a fathead dough pizza crust and set it aside to cool while I made the filling.


6 ounces of shredded mozzerella cheese

1/2 block of cream cheese

1 egg, beaten

2 tablespoons of garlic

1/2 cup of almond flour (coconut flour and ground flaxseed work as well, but use just slightly less)

Preheat your oven to 400. In a microwaveable bowl, mix together your cheese and cream cheese and microwave for one minute. Remove and stir. Microwave for 30 more seconds. Stir. Add your beaten egg, garlic and flour and stir to create your dough. On a large parchment paper lined baking sheet, spread out your dough with COLD WET HANDS. (this is important, the colder your hands are, the better it will spread.) Spread it out in a long rectangle, like you are making a pizza. Poke all over with a fork to prevent bubbles in the crust and bake for about 12 minutes. Once cooked, take out of the oven set aside and let cool.


So you can use any veggies honestly. We just got a frozen bag of mixed veggies so for the sake of simplicity (and I am writing this during the covid 19 pandemic) that’s what we are using today. If you wanted your veggies to be more low carb, I’d use green veggies like spinach, broccoli, mushrooms and onions. But like I said, for the times we are living, we had to get what was available at the grocery and also spread out throughout an entire chicken pot pie that would serve 6-8, the carbs are still very low.

4 tablespoons of olive oil orgrapeseed oil

6 chicken thighs

1.5 cups of bone broth or chicken stock

2 tablespoons of arrowroot flour (this is not a regular household item so omit this if you dont have it, this is JUST a thickener, your mixture will be a little more soupy but honestly thats a good things with chicken ot pie)

1/2 cup water

10 ounce bag of frozen diced veggies (green beans, corn, carrots)

garlic, salt and pepper

4 tablespoons of kerrygold butter

Seafood Seasoning by Primal Palate (it was another easy button and all the spices I would have used, if you dont have this spice, 1/2 teaspoon of each rosemary and thyme)

In a large pan over medium heat begin browning your chicken thighs. Cook on each side about ten or so minutes, until cooked thoroughly and then shred in large chunks. Add your vegetables, and bone broth and stir until everything is cooked together. In a small bowl, mix together your arrowroot flour and water, and then pour in, this will thicken your broth. It should be finished cooking my this point. Take of the burner and set aside and begin forming your pie.

I cut my crust with scissors in half, places the half I cut in the bottom of my baking dish. As long is it covers the bottom, that’s fine. Pour in your filling on top of that and then cut your leftover crust into strips and weave together on the top. Put four 1 tablespoon pieces of kerrygold butter on top of your top crust, and place bak in the oven for 15 minutes for everything to bake together and the crust to become golden.

Serve immediately. Consider your family impressed.

1 comment
  1. This sounds amazing! I may try with pulled rotisserie chicken since that’s what I have..I let you know how it goes! Maybe for our Easter lunch.

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