Do you love a good hearty pot pie? I know I do. This one has lots of health benefits too with lots of fresh leeks, asparagus, butternut squash and chives and a homemade crust that is gluten free. The sauce is creamy and delicious with just a hint of Dijon.
 
🌿 Health Benefits
Asparagus: Rich in antioxidants and folate, supports detox and healthy digestion.
Butternut Squash: Packed with vitamins A & C and fiber for immune support and gut health.
Fennel, Leeks & Garlic: Natural digestive aids with anti-inflammatory properties.
Coconut Yogurt: Dairy-free probiotic source that promotes gut health.
Chicken Breast: Lean protein for muscle repair, satiety, and energy.
Almond Flour & Sweet Potato: Provide fiber, healthy fats, and sustained energy.
Avocado Oil: Heart-healthy fat with vitamin E and anti-inflammatory benefits.
 
Ingredients: Pot Pie: Organic chicken, avocado oil, salt, pepper, organic leek, organic garlic, carrots, organic fennel, organic asparagus, organic butternut squash, organic parsley, organic chives, organic cashew yogurt, organic Dijon
 
Crust: organic sweet potato, almond flour, organic potato starch, avocado oil organic apple cider vinegar, salt
 
🥧 Estimated Macros (per serving)
Calories: ~350–370 kcal
Protein: ~25 g
Fat: ~22 g
Carbohydrates: ~18 g
Fiber: ~4 g
Sugar (natural): ~5 g
 
🔥 Reheating Instructions
Oven (Best Method):
Preheat oven to 325°F.
Place an oven-safe dish. Cover loosely with foil to prevent drying.
Heat for 5 –10 minutes or until warmed through.
 
Microwave (Quick Option):
Place a slice in a microwave-safe dish.
Cover loosely with a microwave-safe lid or plate.
Heat on medium power for 30 to 40 seconds, stir if needed, then heat in additional 20 second increments until hot.
Tips:
Remove the baked crust topper and warm the filling separately, then place the crust on top just before serving to maintain flakiness.
Avoid overheating to prevent the coconut yogurt from separating.