Deconstructed Chicken Pot Pie (Gluten Free)
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Lexi's Clean Kitchen · by Lexi★ 4.9 (13)

Deconstructed Chicken Pot Pie (Gluten Free)

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 70%
CARBS 34G26% OF CAL
6G FIBER6G SUGAR22G OTHER
FAT 28G49% OF CAL
11G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken and vegetable pot pie reimagined as a soup topped with biscuits. Comfort food that is gluten-free and can be made dairy-free or paleo-friendly.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon avocado oil or oil of choice
  • 3 tablespoon grass-fed butter (or ghee, divided)
  • 1 large yellow onion (diced)
  • 3 stalks celery (diced)
  • 3 carrot (diced)
  • 1 cup mushrooms (diced)
  • 2 tablespoons tapioca flour
  • 3 cloves garlic (minced)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth/stock
  • 4 cups chicken (cooked and chopped (A rotisserie chicken works well here!))
  • 2 yellow potatoes (cut into 1/2" cubes)
  • 1 bay leaf
  • 1 teaspoon lemon juice
  • 1/3 cup frozen peas
  • 1 cup 98g almond flour
  • 1/2 cup 60g tapioca flour or arrowroot powder
  • 2 tablespoons 14g coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablesopoons grass-fed butter (cold)
  • 1/4 cup unsweetened applesauce
  • 1 organic egg
PREP
15M
SODIUM
1265MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.