Chicken Pot Pie
When you think of comfort food, what comes to mind? Chicken Pot Pie of course! It’s warm, rich and creamy, loaded with vegetables and chicken and topped with a tasty golden crust. It’s a perfect, healthy dinner recipe for events or large family gatherings. And this dish makes for excellent leftovers too, if you’re lucky enough to have any!
This recipe has a long list of ingredients, but it is a very easy meal to put together. It is full of healthy, nutritive foods from our approved foods list, and it’s a really tasty, balanced meal. Feel free to make this dish your own by substituting other vegetables and herbs.
There’s also a selection of antifungal foods in this recipe. Foods like olive oil, onion, coconut oil, and coconut milk can all help to promote a healthy balance in your intestinal microbiome. Equally, there are no added sugars to feed a Candida overgrowth, and no gluten or pro-inflammatory ingredients to worsen your gut health. Enjoy!
- 2 Tbsp. oil, such as coconut or olive
- ¼ cup onion, minced
- 1 leek, white part only, thinly sliced
- 1 yellow squash, halved lengthwise, thinly sliced
- 8 asparagus spears, cut into 1 inch pieces
- 2 cups chicken stock, plus an additional cup if needed
- ¼ cup coconut milk
- 1 Tbsp. arrowroot powder
- ½ tsp. salt
- ½ tsp. pepper
- 2 to 3 cups cooked chicken, cubed
- 1 Tbsp. fresh parsley, minced
- 1 tsp. fresh tarragon, minced
- ½ cup coconut flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. pepper
- 4 eggs
- ½ cup coconut oil, melted
- ¼ cup coconut milk
- 2 tsp. apple cider vinegar
- Minced parsley for garnish
- Heat oil in a large skillet over medium heat. Add onion, leek, yellow squash and asparagus. Sauté until tender, about 5 to 6 minutes. Add 2 cups chicken stock and coconut milk, and bring to a gentle boil.
- In a small bowl, add arrowroot powder and a tablespoon of cold water. Whisk to combine. Add gradually to vegetable mixture, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more stock, stirring constantly until you reach a desired consistency. Season with salt and pepper, then stir in cooked chicken and herbs. Pour pot pie filling into a 13 x 9 inch baking dish, set aside.
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.
- Spoon topping batter over pot pie filling in eight equal portions. Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley.
Hearty foods like pies, stews, and soups are excellent options for cold winter nights on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.
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This looks delicious, and I would love to try it. The only thing I’m slightly concerned about is the arrowroot and stock. These are things I’ve been avoiding so far. Are they ok to buy or do I have to make my own stock? Thanks
You can buy your stock, just look for an organic one if possible.
These recipes look amazing!
I just started your program and am about to finish my detox. I can’t wait to start adding more foods back into my diet. How do we know which of this other recipes are okay for stages 2-4 and 5. A few of them specify it but most of them don’t.
It really varies person by person. Best to look at your own progress, figure out how you’re doing, and decide if you’re ready for a particular recipe.
Oh my goodness… can’t wait to try this!! I’ve been having a hard time figuring out what to eat and putting meals together that I’ve lost sooo much weight. This candida diet can be a major challenge for those just starting out. I’m so glad I came across your site 🙂 Thank you and God bless
I just made this with some leftover cooked chicken; “Better than Bullion” mixed with water for the stock; asparagus; acorn squash (maybe not allowed in first stages of diet); and a can of La Choy Chop Suey vegetables, drained and rinsed to remove salt/sugar. The can contained bean sprouts, celery, water chestnuts and carrots (a very small amount – also not allowed in first stage). I only spiced it with some black pepper and I mashed up the squash to thicken it as I didn’t have any arrowroot. It was really good! The batter for the topping became very thick when I mixed it and I had to add more water to get it to the right consistency. And, due to the 1/2 cup of coconut oil, it never got ‘crispy’ but did eventually brown a little bit. Next time I would cut down the amount of oil in the batter in hopes that it would get a bit crispier instead of ‘soft’ as it is. Still, delicious!
My batter was like pancake batter! But it could have been my flour. I’m a newbie and bought All Purpose Gluten-Free Artisan Blend flour made with Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorgum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran. Probably all on the no-no list, huh?
I tried this recipe and was pretty good. I would like too substitute the coconut milk with something else because I found the chicken pot pie was too sweet.
I made this and it came out very very good! The topping had a different consistency than in the picture but I still enjoyed it. I also seasoned my cooked chicken before dumping it into the filling which I think made it very savory.
This sounds wonderful! Is apple cider vinegar ok on the diet. As long as it has the culture in it like, Braggs organic?
Yes ACV is great for the candida diet. Definitely get the kind with the culture though, as you said.
What kind of squash is ‘yellow squash’?
There are several that are yellow!
You could use any of them 🙂
This recipe is very tasty and satisfies a craving for those doughy comfort foods. I recommend substituting some of the coconut “stuff” with other ingredients. I like to use almond milk, olive oil, and coconut flour to prevent it from being too sweet. Overall a great recipe!
This is a great recipe. I will definitely be making it again and I think it would be a real crowd pleaser! A change that I made which I highly recommend to get the ‘biscuits’ to brown and crisp up a bit is sub the 1/2 c coconut oil for 1/4 c olive oil. Also make sure you let the liquid mixture thicken enough because I didn’t and it came out soupy.
This tasted awesome. Husband (who is not on the diet) loved it too.
The dough was very thick and I couldn’t spread it evenly over the filling, but I just sort of crumbled it on. Didn’t look perfect. Tasted wonderful though.
Delicious but my filling was too liquidy so next time I would reduce the 2 cups of stock to 1 cup. I subbed arrowroot for tapioca starch (but even with 1/4 cup of tapioca starch my filling was too liquidy). My topping batter did not crisp I assume reading from the comments it was because 1/2 cup of coconut oil is too much so I would reduce it to 1/4 for next time.