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Pies and Pasta

Chicken Pot Pies
Growing up we had meat and three veg for dinner most nights and I could count on one hand the number of times we ate at a restaurant. I am sure I complained about it at the time. My husband, however, was raised in a family where eating out was the norm; and I suspect his childhood dinners were a little more varied.
Today, I choose plain, simple meals and I love dining in my own home. I am one of those people who can happily eat the same thing day after day after day. To avoid my husband tiring of this somewhat dull approach I whip these up. Everyone is happy.

Chicken Pot Pies


20 grams of butter

500 grams (1.1lb) of chopped chicken thighs

300 ml (approximately 1 and 1/4 cups) of cream (heavy cream)

1 cup sun dried tomato strips

200 grams (1 heaped cup) diced feta

1 cup (30 grams) finely shredded basil leaves


2 cups almond meal

40 grams finely chopped butter

1 egg

pinch of salt

Preheat your oven to 175 degrees Celsius

Melt your butter over medium heat and cook your chicken until nicely browned. Add the cream and sun dried tomato. Allow the mixture to gently simmer and reduce as you shred your basil, dice your feta and prepare the crust for the top of your pie. Turn off the heat and stir through the feta and basil. Spoon the mixture evenly into 3 – 4 ramekins and cover with the crust. Cook for 30 minutes.

For the crust –

Put the almond meal into your blender and add the butter, gently combine with your hand as you go to prevent clumping, add the egg. Pulse for a second or two until it comes together. Alternatively you could do this in a bowl.

Using your hands shape the mixture into a ball. Place the ‘dough’ between two pieces of baking paper and roll out thinly. Cut out circles of the dough large enough to cover the tops of your ramekins.


Omit the crust. Make zucchini noodles using a peeler or spiralizer. Stir through the chicken sauce, do not let it reduce too much. Enjoy!

chicken zucchini pasta

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