01/23/2026
It’s National Pie Day and yes… pot pie absolutely counts.
Because the best kind of comfort food is the kind that actually fuels your body.
This protein-packed, veggie-loaded chicken pot pie is built on real ingredients that support muscle recovery, joint health, and steady energy. No mystery ingredients. Just healing food that tastes like a hug.
High-Protein Healing Chicken Pot Pie
Ingredients
Filling
1 lb pasture-raised chicken breast or thighs, diced
2 tbsp olive oil or grass-fed butter
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced
1 cup frozen peas
1 cup bone broth
1 cup full-fat coconut milk or whole milk
2 tbsp arrowroot powder or tapioca flour
1 tsp sea salt
½ tsp black pepper
½ tsp turmeric
½ tsp dried thyme
½ tsp dried rosemary
Crust
Option 1: Real-food gluten-free crust
1½ cups almond flour
1 egg
3 tbsp melted butter or olive oil
¼ tsp sea salt
Option 2: Store-bought gluten-free crust
Look for one with simple ingredients and no seed oils
Instructions
Preheat oven to 375°F.
Heat oil or butter in a skillet. Cook chicken until lightly browned and set aside.
In the same pan, cook onion, garlic, carrots, celery, and mushrooms until soft.
Whisk bone broth, coconut milk, and arrowroot. Pour into pan and simmer until thickened.
Add peas and chicken back in. Stir well.
Pour into greased pie dish.
Mix crust ingredients and press over the top, or use your clean gluten-free crust.
Bake 25 to 30 minutes until golden and bubbly.
Let cool 10 minutes before serving.
This is comfort food that supports recovery, movement, and real energy.
Save this for dinner inspiration and tag the friend who thinks pie is only dessert.
