Inside-Out Chicken Pot Pie

Inside out Chicken pot pie


  • 1 lb. boneless, skinless chicken breast, cut to 1-inch pieces
  • 1 Tbsp. olive oil
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 1 clove garlic (or 1 tsp. minced jarred garlic)
  • ¼ cup frozen peas
  • 1/3 cup whole-wheat flour or flour of your choice (oat, almond, or *coconut)
  • 1 cup reduced-sodium chicken broth
  • ¼ cup reduced-fat milk
  • Salt & pepper to taste
  • 4 slices Ezekiel bread


  • Toast 4 slices of Ezekiel bread while preparing the main event of the dish.
  • In a large pan, heat olive oil. Add chicken and cook throughout.
  • Add onion, celery, carrots, garlic and peas. Cook for 5 minutes, stirring occasionally. Add flour until well combined.
  • Gradually add chicken broth and milk. Stir until thickened and well combined. Add salt and pepper.
  • Serve warm over one slice of toasted Ezekiel bread, and enjoy!


*If you use coconut flour, cut the amount of flour used in half. Coconut flour is very thick!