More veggies, more protein, and less starch, no dairy makes this delicious chicken pot pie a healthier dinner in-a-bowl.
2 large boneless, skinless chicken breasts, cooked and shredded
1 large onion, diced
1 cup frozen peas
1 large stalks celery, diced
2 large carrots, diced
1/4 cup frozen corn
1/4 cup almond flour
1/2 cup chicken broth
1/2 cup egg whites
1 tsp baking powder
1 teaspoon of olive oil (to saute the celery and onions)
1 teaspoon of each:
Salt and pepper
Preheat oven to 350 degrees.
Cut up chicken and carrots.
Add carrots in small pot, fill with water, bring to boil, then simmer 10 minutes, until just tender.
Cut onion and celery.
In large skillet, heat olive oil, then saute onion, celery, peas, corn and herbs/spices until tender.
Add flour to veggies in skillet. Slowly stir in broth and cook on low, stirring constantly, until slightly thickened.
Add all ingredients together with the egg whites and seasonings.
Distribute the mixture in individual containers or in one 9X9 container.
Sprinkle a little pepper on top.
Bake at 350 for 40-45 minutes.