If you’re like me, through making healthy changes in your diet, you’ve found that you actually DO like things like beets, brussel sprouts, and kale.  BUT sometimes, you want to have a meal that’s not just meat and a couple of sides.  You want to use spices and seasonings, and enjoy something that’s all mixed up together!

I’m going to give you my chicken pot pie recipe, which is really great while on Days 11-21 of the Standard Process cleanse (if you don’t have nut allergies) or any time you want a delicious, healthy meal.

Don’t expect it to taste like Marie Calendar’s sugar-laden pastry confection, but the longer you go without eating those things, the better you can appreciate the taste of baked, chemical-free meals like this one!

INGREDIENTS – makes about 8 servings.


2 cups blanched almond flour (Bob’s Red Mill)

2 cups coconut flour (purchased from Trader Joe’s)

2 cage-free egg whites

1/4 tsp sea salt

1 tsp Bob’s Red Mill xanthan gum (optional: this is a form of sugar that helps things stick together- so do not use if cleansing)


4 cups free-range chicken, cooked (2-3 breasts or 4-5 tenders)

1 large bag organic mixed veggies (I like the carrot, pea, green bean mix- though you can chop your own fresh veggies)

2 cups organic free-range chicken broth

1/2 cup coconut or almond milk OR 2 tbsp organic butter

2 tsp Bob’s Red Mill xanthan gum OR 1/3 cup blanched almond flour (optional: as a thickener- do not use if cleansing)

Season to taste (about 1 tsp each):

sea salt, pepper, garlic powder, basil, turmeric & oregano


1. Put on a pot of water to start boiling, in preparation for the chicken.

2. Preheat the oven to 375F.

3. Cut raw chicken into cubes & then place in boiling water until no longer pink.

4. Wash your hands & your workspace!  (I’m not afraid of much, but raw chicken/ the threat of salmonella scares me! haha)

5. Mix all Crust Ingredients together to form a dough with your hands. (Add almond or coconut milk if flour is too dry.)  Optional: add a sprinkle of garlic powder for flavor.

6. Put dough in the fridge, while you make the filling.

7. Drain the chicken and set aside.

8. Pour chicken broth, coconut/almond milk, butter, and thickener (almond flour or xanthan gum) into a pot and bring to a simmer.  Simmer until thick, about 10 minutes.

9. Take out your dough from the fridge and press into the shape of the glass bakeware that you’re going to use (or a little larger if you want it to cover the outside edges) on parchment paper or a silicone mat.  (You can also use small individual ceramic bowls if desired.)

10. Put chicken and mixed veggies into pot with thickened broth filling & mix together.  Season to taste with sea salt, pepper, garlic powder, basil, turmeric and oregano (about 1 tsp each).

11. Pour completed filling into your baking dish or dishes, place crust over top and bake 30-40 minutes, or until crust is golden brown.

12. Serve & Enjoy!

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