Chicken Pot Pie is an American favorite but 1) making it from scratch is a pain in the neck AND it still isn’t healthy and 2) the store bought, pre-made pies are one of the worst processed foods you can eat. This is a healthy alternative that is simple and tastes great. To save some time in preparation, cook the chicken and chop the onions, carrots, and celery ahead of time.
4 Tablespoons organic butter
1 medium yellow onion, diced
3 medium carrots, sliced (just wash and keep the peel- it’s healthy)
3 celery stalks, diced
1-1/4 cups organic red potatoes, unpeeled, diced (optional)
1/4 cup arrowroot powder
4 cups organic, free-range chicken stock
1-1/2 teaspoons poultry seasoning
1 teaspoon white pepper (do not substitute black pepper)
3/4 teaspoon sea salt
1/8 teaspoon ground nutmeg (freshly ground is preferable)
2 cups cooked chicken, chopped or torn
1/2 cup GMO-free, organic corn
1/2 cup frozen peas
2 Tablespoons chopped fresh parsley
1/4 cup coconut milk or heavy cream
1 cup almond flour
¼ tsp thyme
¼ tsp baking powder
1 organic egg
salt/pepper to taste
Start by cooking the chicken on the stove in coconut oil. You can cut it into chunks before cooking or cut it up afterward. Set aside.
Cook vegetables and potatoes (if using) with butter in a soup pot over medium heat until softened, about 5-10 minutes. Whisk in arrowroot powder and cook for another 2-3 minutes. Stir in broth, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 more minutes or until veggies and potatoes are softened.
Mix up batter for dumplings and drop by teaspoonfuls (you may want to form them a bit with your fingers) and cook for another 5 minutes or so.
Add cooked chicken, corn and peas and cook until heated through. Remove from heat. Carefully stir in parsley and coconut milk or cream.
NOTE: If storing for later, remove the dumplings and add back in while reheating. Leaving them in the soup may cause them to fall apart.