Hey y’all, sorry it’s been so long since I’ve posted (again)!  Here is what I made tonight.  I didn’t have high hopes for it, but the husband loves chicken pot pie, so I made it anyway.  And it was AWESOME.  Seriously.  It was so good.  I meant to take a picture of it because it looked pretty but we tore into it so fast that I didn’t get one.  The original recipe was in the October 2012 Clean Eating Magazine.


  • cooking spray
  • white whole wheat flour
  • baking powder
  • sea salt
  • sunflower oil, or another high heat cooking oil
  • 2 carrots, chopped
  • white onion, chopped
  • 2 cloves garlic, minced
  • 2 chicken breasts, chopped
  • italian seasoning
  • 1 cup low sodium organic chicken broth
  • almond milk
  • 1 cup frozen peas
  • fresh parsley, chopped (I used about a handful…but I have small hands)
  • juice from 1/2 of a lemon (put the rest in water.  It’s, like good for you and it makes your hands smell nice)
  • black pepper
  • 3 tbsp organic unsalted butter, cold
  1. Preheat oven to 400 degrees; spray a 2 quart baking dish with cooking spray. Whisk together 1 cup of flour, 1 1/4 tsp baking powder, and 1/4 tsp salt.
  2. Heat 1 tsp oil, add carrots, garlic, and onion and cook until onion is translucent and carrots are slightly soft (you can stab it with a fork and it doesn’t take any extra effort).  Put mixture into a bowl, set aside.
  3. Reheat the skillet with 2 T of oil, and add chicken and italian seasoning.  Cook until chicken is done (duh), return the vegetables to the skillet, and mix.  Sprinkle 1/4 cup flour onto mixture, and stir to coat.  Add broth and stir to combine.  Bring to simmer, then stir in 1 cup of milk.  Simmer then reduce to low; stir until slightly thickened.  Stir in peas, lemon juice, and parsley.  Season with sea salt and pepper and transfer to baking dish.
  4. Cut butter into small pieces and add to the flour mixture.  Mix by rubbing butter between your fingers and coating in flour (Does that even make sense?!).  It should look gritty.  Kind of.  Add 1/2 cup of milk and stir until mixed.
  5. Lightly flour the counter (Clean it first.  Don’t be nasty) and knead dough for a second or two. Divide into six balls, then flatten them to look like biscuit discs.  Space evenly apart on top of chicken mixture in the baking dish.
  6. Bake for 25-45 minutes, depending on how high into the mountains you are.  I miss normal cooking times.

Enjoy!  We loved it.