Gluten Free Healthy Chicken Pot Pie
Everyone loves comfort foods but unfortunately they don’t go well on a clean eating plan. Traditional foods like Chicken Pot Pie and Pizza are loaded with fat and calories blowing your chance of staying on track with your diet. The biggest culprit with a chicken pot pie and pizza is the crust. So what if I told you we could make a healthy crust that was high in fiber, low in carbohydrates and high in protein that tasted great? You’ll have to experiment with this for yourself but I have to say that my family of “picky eaters” loved it! It was simply amazing and at only 227 calories per serving including crust. So indulge in seconds if you are still hungry.
This recipe takes away the traditional crust using a combination of Quinoa, ground turkey and seasonings. Also, there is no crust on top which also saves a lot in calories and fat. In addition, the recipe makes the sauce from coconut oil instead of using butter which is a healthier alternative in the diet. You could also use olive oil if you preferred.
Quinoa Turkey Crust:
This crust can be used for Chicken Pot Pie or Pizza recipes just change the seasonings. Preheat oven to 350 degrees.
1 cup cooked Quinoa (red or white)
4 oz lean, organic ground turkey (99% fat free)
Seasonings -poultry for chicken pot pie (or pizza seasonings if making pizza)
1. Mix together and place into a baking pan. For a chicken pot pie use a 9 inch pie plate. Make sure to push the mixture down to flatten onto the bottom and up the sides of the pie plate. It will be thin and that’s fine just keep working it to even it out.
2. For a pizza you can use a 9 X 12 baking sheet or a large round pizza baking pan. Again, push the crust down and keep working it to the corners of the pan.
Bake for 10 minutes for a Chicken Pot Pie then fill the crust and bake pie for 30 more minutes.
3. For pizza it is best to bake 5 minutes and turn the crust over. If you have it on a flat pan that doesn’t go all the way to the edges it will be easy enough to get a large spatula under the crust to flip it over. You can also make several smaller crusts for ease in flipping. Since the crust is already cooked, you only have to add pizza toppings and put it under the broiler to melt the cheese and warm up the toppings.
Servings: 8
Calories: 43
Fat: 1 g
Carbs: 5 g
Protein: 5 g
Clean Eating Chicken Pot Pie
3-4 cups chopped up chicken breast (use leftovers from a roast or buy a rotisserie chicken)
1- 10 oz package of organic frozen mixed vegetables, thawed
3 T coconut oil
1/4 cup flour (I use a gluten free one)
3 1/2 cups unsalted, organic chicken stock
cut up cooked potatoes, sauteed celery or onions all optional
salt and pepper to taste (I like lots of pepper in this pie)
1. In a non stick skillet heat coconut oil on medium. Once its melted add the flour and stir to make a thick paste. Cook one minute.
2. Slowly add chicken stock stirring constantly to mix it in well. Continue to cook until thick and bubbly about 5-8 minutes. Add salt and pepper to taste.
3. Add chicken and vegetables to sauce and mix well. If not thick enough continue to cook some more before pouring into crust.
4. Bake at 350 for 30 minutes. Even though this pie has no crust on top it holds together nicely and will serve up with a spatula after letting it set for 5 minutes.
Makes 8 servings:
Calories: 227 (includes crust!)
Fat: 9 g
Carbs: 11 g
Fiber: 2.5 g
Protein: 24 g
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