Whole30 Classic Chicken Pie

Savor the comforting flavors of a hearty homemade classic with this Whole30 Classic Chicken Pie—your go-to recipe for a wholesome, grain-free twist on traditional chicken pie. Packed with tender pieces of cooked chicken breast, vibrant vegetables like carrots, celery, and peas, and a creamy, dairy-free filling made with coconut milk and arrowroot powder, this dish is both nourishing and satisfying. The golden almond flour crust is delightfully crisp and perfectly complements the herbaceous notes of fresh thyme and rosemary. Ready in just over an hour, this paleo-friendly, gluten-free chicken pie is perfect for family dinners, meal prep, or impressing guests with its wholesome, savory goodness.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, melt the ghee. Add the onion, carrots, and celery, sautéing until soft, about 5-7 minutes.

Step 3

Add the minced garlic and cook for 1 minute, until fragrant.

Step 4

Stir in the cooked chicken and frozen peas, mixing well.

Step 5

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.

Step 6

Season with salt, pepper, lemon juice, thyme, and rosemary. Remove from heat and transfer the filling to a 9-inch (23 cm) pie dish.

Step 7

In a medium bowl, mix together the almond flour, eggs, and a pinch of salt until a dough forms.

Step 8

Roll the dough between two sheets of parchment paper into a circle slightly larger than the pie dish.

Step 9

Carefully remove the top layer of parchment and flip the dough over onto the chicken filling, removing the remaining parchment once in place.

Step 10

Press the edges of the dough into the side of the pie dish to seal.

Step 11

Cut a few slits in the top of the dough to allow steam to escape.

Step 12

Bake the pie in the preheated oven for 30-35 minutes, until the crust is golden brown.

Step 13

Allow the chicken pie to rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1953.0g)

Amount per serving	% Daily Value*
Calories	2176.3

Total Fat 100.6g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 738.7mg	0%
Sodium 3792.4mg	0%
Total Carbohydrate 158.0g	0%
Dietary Fiber 34.7g	0%
Total Sugars 44.1g
Protein 163.6g	0%

Vitamin D 82IU	0%
Calcium 676.1mg	0%
Iron 14.3mg	0%
Potassium 2818.6mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 29.9%

Carbs: 28.8%