Chicken pot pie is high up on my list of family favorites! I always enjoyed it growing up when my mom would make it the traditional way. But I also loved the frozen kinds (shhhhh, don't tell anyone!). There's just something about it that warms the soul, do you know what I mean? I also grew fond of chicken pot pies during my fourth year of pharmacy school. My roommate would make them using a pre-made pie crust and we would eat the entire thing. She had a half and I had a half. It never stood a chance! Haha. And the best part was, she would always make two at a time and freeze the other one for later. These sure did help us get through some hard days in pharmacy school. You see the thing about food is, it has a way of helping you make memories throughout your life without you even realizing it. And these are memories that I'll keep for some time. With this version of the pot pie, I really wanted to achieve that cozy vibe while keeping it healthier. So this version is dairy-free and also crustless, keeping it gluten-free! I served it here over a garlic rosemary cauliflower mash to stick with a healthier meal. It would also go great with cauliflower rice or plain white rice! This one really is a tasty recipe thats super quick and something that the whole family will love. Now get to cooking!
Serves: 4-6
Ingredients:
3 TBSP EVOO
2 large boneless chicken breasts (can substitute rotisserie chicken if desired)
3-4 cups chicken broth (start with 3, add more if needed)
1/2 cup dairy free heavy cream
1 bag mixed frozen veggies (I used peas, carrots, corn and green beans)
1 cup fresh mushrooms, chopped
1 large onion, chopped
2 celery stalks, diced
2 large garlic cloves, minced
2 tsp paprika
1/2 tsp dried thyme
2 tbsp arrowroot starch or corn starch (if needed for consistency)
Few pinches kosher salt, to taste
Cracked black pepper, to taste
Fresh chopped parsley, for garnish
Fresh thyme, for garnish
Note:
Gluten free
Dairy free
Directions:
Heat 2 tbsp EVOO over medium to high heat. Add chicken breasts and season with mixture of 1 tsp paprika, 1/4 tsp salt, 4 cranks black pepper. Sear for about 6-8 minutes and flip to other side and repeat. Cook longer if needed until cooked through. Once cooked, remove from pan and set aside.
Add remaining EVOO to pan along with onions, mushrooms and celery. Sauté for 1-2 mins until beginning to soften. Add garlic and sauté another minute until fragrant and then add the frozen veggies. Sauté another 2 min. Add the chicken broth, heavy cream, remaining paprika, thyme, salt and pepper and mix well. Bring to a boil and then reduce to simmer for 5 minutes, allowing it to thicken.
Now shred the chicken and add this to the pan and mix well. If needed, add a slurry of 1-2 tbsp arrowroot starch or corn starch to thicken and/or additional chicken broth to achieve desired consistency.
Serve it over mashed cauliflower or cauliflower rice for healthier options, or regular rice for the kids & enjoy!
I hope this dish brings you allll the joy and comfort that it brings me. Especially on these cooler Fall days!
Until next time, Cheers!
Magen Check
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