Whole30 Classic Chicken Pie
Indulge in comfort with this Whole30 Classic Chicken Pie – a wholesome, grain-free twist on a beloved family favorite. Packed with tender cooked chicken, vibrant vegetables, and creamy coconut milk, this recipe delivers rich, savory flavor while adhering to Whole30 guidelines. The almond flour crust is delightfully golden and flaky, providing a satisfying topper to the aromatic filling enhanced with fresh thyme, rosemary, and a splash of lemon. Perfectly balanced and entirely dairy-free, this chicken pie is ideal for dinner gatherings or meal prep. Ready in just over an hour, it’s a hearty and healthy meal that proves clean eating can be deliciously indulgent!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 2 tablespoons ghee
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 cup chicken broth
- 0.5 cup coconut milk
- 1 cup almond flour
- 0.25 cup arrowroot powder
- 2 eggs
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt the ghee. Add the onion, carrots, and celery, sautéing until soft, about 5-7 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the cooked chicken and frozen peas, mixing well.
In a small bowl, whisk together the chicken broth, coconut milk, and arrowroot powder until smooth. Pour the mixture into the skillet, stirring consistently until it thickens, about 5 minutes.
Season with salt, pepper, lemon juice, thyme, and rosemary. Remove from heat and transfer the filling to a 9-inch (23 cm) pie dish.
In a medium bowl, mix together the almond flour, eggs, and a pinch of salt until a dough forms.
Roll the dough between two sheets of parchment paper into a circle slightly larger than the pie dish.
Carefully remove the top layer of parchment and flip the dough over onto the chicken filling, removing the remaining parchment once in place.
Press the edges of the dough into the side of the pie dish to seal.
Cut a few slits in the top of the dough to allow steam to escape.
Bake the pie in the preheated oven for 30-35 minutes, until the crust is golden brown.
Allow the chicken pie to rest for 5 minutes before serving.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
