You may remember a few weeks ago when I made a pizza with a zucchini crust. This was my starting point for a clean version of one of my favorites, chicken pot pie. The old American classic comfort food, only cleaner!
After a couple of attempts and one mishap where loss of both pie and ramekin were involved, I finally came up with this and I guess you could say I was fairly excited!
For the crust:
1 1/2 C. shredded zucchini (remove as much water as possible–see pizza crust recipe notes)
1 whole egg
1 egg whte
1/4-1/2 C. brown rice flour
1/2 tsp. baking powder
Combine all ingredients in a medium bowl, mix well and set aside. I used a little more flour in this than in the pizza crust recipe to make it a little more consistency of a drop biscuit mix. The amount of flour you use also depends on how much water you’re able to remove from the zucchini.
For the filling:
8 oz. cooked chicken breast, shredded or cubed (I used some chicken I had boiled then pulled apart)
1 C. of mixed vegetables (You can use leftovers, frozen or fresh varieties of whatever you like; corn, celery, carrots, onion, broccoli, etc. Keep in mind the calorie and macro content below may vary slightly based on this)
1/2 C. plain, non-fat Greek yogurt
Enough liquid (water, milk, soy, etc) to make a creamy base
Seasonings to taste (poultry seasoning, thyme, rosemary, salt, pepper)
In a skillet over low-medium heat, combine chicken and vegetables with yogurt and liquid, simmering until heated through. Season to taste.
Putting it all together:
You will need two small ramekins for individual pies or a regular size pie pan if you want to make one large one. I coated the insides of my ramekins with a little coconut oil to keep the filling from sticking.
Spoon filling (1/2 mix into each ramekin if doing individual pies) and top with zucchini crust mix. Place in a preheated 350 F oven for about 20-25 minutes until the crust is set and starts to golden up. Remove from oven and let cool for about 5 minutes and enjoy!
Calories 374/Carbs 42/Fat 5/Protein 42