Description
Ditch the crust but keep all the comfort with this protein-packed chicken pot pie that’s ready in under an hour and tastes like pure homestyle goodness.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breast, cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ cup almond flour
- 2 cups low-sodium chicken broth
- ½ cup unsweetened almond milk
- 1 cup frozen peas
- ¼ cup plain Greek yogurt
- 1 tbsp fresh parsley, chopped
- ¾ tsp salt, or to taste
- ½ tsp black pepper
- 2 large eggs, lightly beaten
- ½ cup shredded reduced-fat cheddar cheese
Instructions
- Preheat oven to 375°F. Pat chicken dry, season with salt and pepper, then brown in 1 tbsp oil for 2-3 minutes per side. Remove to a plate.
- In the same skillet, add remaining oil and cook onions, carrots, and celery for 5-7 minutes until softened.
- Add garlic, thyme, and rosemary, cooking for 30 seconds until fragrant.
- Sprinkle almond flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth and almond milk, bringing to a simmer for 3-4 minutes until thickened.
- Return chicken to skillet along with peas. Remove from heat and fold in Greek yogurt and remaining seasonings.
- Whisk eggs with shredded cheese and pour evenly over filling.
- Bake for 20-25 minutes until topping is set and golden. Let stand 5 minutes before serving.
- Garnish with fresh parsley and enjoy!