Low-Carb Primal Chicken Pot Pie

By on November 17, 2013

Love chicken pot pie? Here’s a much healthier alternative.

photo (7)It always hurts to look at people restrict themselves in attempt to eat well, only to rebound and make up for it (and then some) on a Dorito-filled, Ho-Ho binge later.  I know this because I was the king of it for decades.

I’m so thankful I’ve learned that almost any recipe can be substituted with a much healthier version.  Chicken pot pie is no exception. The kind you’d typically get from a store is loaded with unhealthy fats, chemicals our bodies don’t recognize, and finally, a bunch of processed carbs.

Instead, this recipe bursts with flavor, contains ingredients you can actually pronounce, and yes, is low carb.  It takes a little while to prepare, but is so worth it when it comes time to eating. So, without further delay, let’s get right to it:

Here’s What You Need:

For the filling:

  • 1 pound diced raw chicken breast
  • 1/4 cup diced carrots
  • 1/2 diced rutabaga
  • 1 small chopped onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup sliced celery
  • 1/4 cup frozen peas
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1 teaspoon salt
  • 1 tablespoon thyme
  • 4 tablespoons butter
  • 1 cup organic chicken stock
  • 1/2 cup heavy whipping cream
  • 1 tablespoon coconut flour

For The Bottom Crust:

  • 1/2 cup melted butter
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt

For The Top Crust:

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 organic egg whites
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup melted butter


Here’s What To Do:

  • For the bottom crust:

Preheat oven to 350 degrees. In blender, whip eggs and butter until frothy.  pour into medium mixing bowl, add coconut flour, almond flour, and salt.  Mix until forms a dough.

Spoon mixture onto a greased 9″ pie crust, and spread to line the complete inside of the pan.  Bake in oven for 10 minutes and set aside.

  • For the filling:

While bottom crust is baking, heat large pot on high, and add 2 tablespoons butter to it and spread around.  Add to it, your diced chicken, and scrape frequently so chicken doesn’t stick to bottom.  Once chicken is browned on outside (shouldn’t take but several minutes max-don’t overcook it), remove the chicken from the pot and set aside.

Add remaining two tablespoons butter to pot and spread around.  To it, add all vegetables to pot, mix them up, and cover it with a lid, and simmer 15 minutes, long enough for your rutabaga to get somewhat tender.  Then, add your chicken stock, seasonings, and whipping cream and simmer on low for about 5 more minutes.  Next, add chicken into the pot, and mix well.

Thickening process-add your tablespoon of coconut flour to a small bowl and 1-2 tablespoons of water (this is a necessary step to prevent clumping). continue whisking until all clumps are gone, and then add mixture to your pot. Depending on your desired thickness, this process may need to be repeated with another tablespoon (or two) of coconut flour.  Continue on low heat until the mixture reaches desired thickness for the filling. Then, remove from heat. NOTE: To prevent juice from soaking into the crust, it’s very important to really make the sauce into a cream here-don’t be afraid to use really use the coconut fl0ur here.

  • For the topping:

Whip eggs whites and butter together in blender until frothy.  Pour into medium mixing bowl, add flour, salt, and baking powder.  Mix into bowl until well-combined.  Then, on a sheet of parchment paper, roll dough into a size large enough to cover the mixture.

  • For the final step:

Pour the mixture into the crusted pie pan.  Place topping dough over top, slowly pull away the parchment paper.  Then, cut away the excess and pinch the top dough to the pan.  Stick holes in top of pie with a fork.  Bake in oven at 350 for 30 minutes, or until top of pie is golden brown.

Take out of oven and let cool for 15 minutes. Slice, serve, and enjoy!

Dr. Mike

PS: Have you tried this?  Thinking of doing it?
Please share your thoughts below!

About Michael Tremba

Dr. Michael Tremba, once severely overweight himself, has studied to distinguish the truth about weight loss, and the shocking mis-information that's taught to us by many "trusted" groups. Through the techniques that have helped him regain his health, he shares uncommon tools to help anyone else desiring to lose weight to live the life they're meant to. He enjoys reading, exercising, travelling, and spending time with his wife, Shari in Mobile, Alabama Find me on Twitter, Google+ and let's connect on LinkedIn.


  1. Kathy Bopp

    November 18, 2013 at 4:37 am

    Thank you for making one of our favorite comfort foods so much healthier. I’m trying this for our next Sunday dinner!

    • Tremba Michael

      November 18, 2013 at 2:58 pm

      You’re so welcome, Kathy! I always appreciate your interaction and am happy to share :)

      • Kathy Bopp

        November 25, 2013 at 6:47 am

        This was really good and just as satisfying as my former (very unhealthy) version. Looking forward to more of your low-carb recipes!

        • Tremba Michael

          November 25, 2013 at 10:13 pm

          So glad you enjoyed it-thanks for letting me know how it turned out for you :)

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