Fight Camp Chicken Pot Pie

In Healthy Eatingby Chelsea LaGrasseLeave a Comment

I’ve made it very clear that I do not stick to a diet nor do I recommend that my clients do either. But during certain times of the year, I have to cut weight to compete at a 105 pound weight class in MMA. I typically walk around at 120 pounds, so I have to cut 15 pounds in order to compete. I slowly cut 10 pounds of fat through nutrition and training and the other 5 pounds is water weight that will be drained from my body. This is done through sitting a sauna or an Epsom salt bath until I sweat out the 5 pounds. I quickly re-hydrate myself and eat a healthy, nutritious meal after I’ve weighed in.

I get bored eating chicken and vegetables for every meal, so I try to mix it up. I did not make this recipe up, but found it on www.nestingwithgrace.com. I’m notorious for going rogue on recipes and doing my own thing, but I pretty much stuck to the script on this one. It turned out sooooo good, even my picky 7 year old loved it.

So here you go!

  • 1 medium onion, diced
  • 1 cup chopped carrots
  • 1 cup chopped and peeled sweet potatoes
  • 1 cup frozen peas
  • 2 cups cubed cooked chicken
  • 2 tablespoons coconut oil or olive oil
  • 1/2 cup blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground nutmeg
  • 2 cups chicken broth
  • 3/4 cup almond milk

Pot Pie Crust

  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground sage
  • 2 tablespoons coconut oil
  • 1 egg

Instructions

  • Sauté veggies excluding peas in coconut oil or olive oil over medium heat.
  • Add in spices. Cook until veggies are tender, about 8 to 10 minutes.
  • Coat vegetables in almond flour.
  • Stir in chicken broth and almond milk. Bring to a boil then simmer until the mixture thickens, about 10 minutes. If you like your filling thinner you can skip this part or if your filling seems great skip this– Take out 1/4 cup of the broth and stir in tapioca flour (or corn starch if not making it Paleo) to make a rue and slowly stir in the mixture to thicken up the broth.
  • Stir in the peas and the chicken and turn off heat

Pot Pie Crust

  • Mix all the crust ingredients together with a fork until it is crumbly. The coconut oil does not need to be melted. Press half of the mixture to the base and up the sides of the pie pan with your fingers. 
  • Pour filling onto the crust
  • With the other half of the crust press down with your fingers onto your counter (making it thin and about the size of the top of the crust). Use a cookie cutter to cut out shapes for the top of the filling. Use a spatula to pick up the shapes, they fall apart easily. And then place shapes on top of the filling. 
  • Bake at 400 degrees for 10 minutes. Lower the oven to 350 for 30 minutes, until the top is golden brown.