Healthy Gluten Free Chicken Pot Pie Casserole

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Is there anybody out there that doesn’t like chicken pot pie?  Doubtful!  Anybody that has gone gluten free may miss this lil’ pie of comfort food, but have no fear, because this casserole is coming to your rescue!  This tastes just like chicken pot pie, it’s easy to make, it’s packed with veggies, and it’s GLUTEN-FREE!!!  YAY!  It’s pretty much the perfect meal…especially when you just want to sit down with some good ol’ comfort food!

In this recipe, I used onions, leeks, asparagus, and yellow squash for my veggies, but you could totally go with something else.  For instance, I think this would be really good with onions, leeks, peas, and carrots as well.  Actually, just put your favorite vegetables in there, and you’re good to go!

When I was making this, I used arrowroot powder as a thickening agent.  This is a much better alternative to corn starch.  Arrowroot has quite a few health benefits, such as it being a good source of folate, selenium, potassium, and some of the B vitamins.  The following pin links to a site that goes over some of the health benefits of arrowroot.

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Okay, so are you excited for this recipe!  You should be!  Let’s get started!

HEALTHY GLUTEN FREE CHICKEN POT PIE CASSEROLE

Ingredients:

For the bottom layer

  • 1.25 lbs boneless skinless chicken breasts
  • 1 yellow squash, halved lengthwise, and cut into thin slices
  • 1 leek, white part, thinly sliced
  • 1/2 cup chopped red onion
  • 10-12 stalks of asparagus, cut into bite size pieces
  • 1 Tbsp. olive oil
  • 2 cups chicken broth
  • 1/4 cup almond milk
  • 1 Tbsp. fresh tarragon, diced
  • 1 Tbsp. fresh parsley, diced
  • 1 – 1.5 Tbsp. Arrowroot powder
  • 1/2 tsp. sea salt

For the top layer

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 4 eggs at room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup almond milk
  • 1 Tbsp. apple cider vinegar

Directions:

1.) Bake your chicken breast in the oven at 400 degrees for 45 minutes.  Leave the oven on at 400 degrees.  Let cool, then cut into small cubes.

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2.) Prepare your vegetables.

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3.) In a large pot, heat the olive oil over medium heat.  Add your leeks, onion, squash, and asparagus.  Cook for about 5 minutes.

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4.) Add chicken broth and almond milk and bring to a gentle boil.

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5.) In a small bowl, combine your arrowroot powder with 1 Tbsp. water.  Stir to combine.

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6.) Add the arrowroot mixture to the pot, and stir continuously to thicken.

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7.) Add your chicken, tarragon, sea salt, and parsley to the pot.  Stir to combine.  Transfer to a 9×13 baking pan.  Set aside.

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8.) Now we’re going to make the next layer. In a medium bowl, add the coconut flour, baking soda, and sea salt.  Stir to combine.  In a small bowl, add your eggs, almond milk, coconut oil, 1 tsp. water, and apple cider vinegar.  Whisk to combine.  Add the wet ingredients to the dry ingredients, and mix thoroughly.

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9.) Spread the mixture over the top of the bottom layer in your baking pan.

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10.) Bake in the oven at 400 degrees for about 23 minutes.

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11.) Allow to cool a bit in the pan, then use a spatula to scoop out servings onto a plate.

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Oh my gosh, this stuff is so good!

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Comfort food at it’s healthiest!  Enjoy! 🙂

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