CHICKEN POT PIE
Prep Time: 10 min
Cook Time: 30 min
These meatballs pack a little punch and are great as an appetizer or even for dinner on top of zoodles rice!
Ingredients
Filling:
1/2 cup Onion
1 tbsp Minced garlic
1 1/4 lb Chicken breast
1 cup Carrots
1/2 cup Celery
1/2 tsp Salt
1/2 tsp Dried thyme
1/3 cup Oat flour
1 cup Almond or flax milk
1 1/2 cups low sodium Chicken broth
1 cup Frozen peas
Pie Crust:
3/4 cup gluten free Oat flour
3/4 cup Almond flour
1/2 tsp Baking powder
1/4 tsp Salt
1/4 cup unsweetened Applesauce
1/8 tsp Truvia
DIRECTIONS
Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray.
Add the onions and garlic to a large pot sprayed with cooking spray. Heat over medium heat. Once the onions begin to cook, (about 1-2 minutes), add the chicken, carrots, celery, onion, salt, and thyme. Sauté everything for 2-3 minutes, then add 1 cup of the chicken stock and cover. Turn heat down to low and cook for an additional 8-10 minutes, or until the chicken is cooked and vegetables are tender. (Note: If starting with cooked chicken or turkey, just cook the vegetables until tender, and add the chicken or turkey to the pot in the last 1-2 minutes).
Dough
In a medium bowl combine the ingredients for crust, and mix until well combined. Lightly dust about 2 tbs oat flour on a work surface and remove dough from the bowl, knead the dough a few times until dough forms a ball. Place a sheet of parchment paper on top of dough ball and roll dough to fit a 9 inch pie plate, or cut dough into 6 circles to fit over individual baking dishes for personal pot pies.
Uncover pot with filling and add the oat flour. Stir well, until no dry flour remains. Whisk in the milk and the rest of the chicken broth (1/2 cup). Turn heat to medium high and bring to a simmer. Cook until bubbling and thick, stirring often, about 3-4 minutes. If filling becomes too thick, add additional 1/2 cup almond milk.
Turn off the heat. Stir in the peas. Spoon the filling into the pie plate, or individual baking dishes. Top with the pie crust. Cut 3-4 slices in the top crust to allow steam to escape. Place the filled pie plate(s) on a baking sheet. Spray tops with cooking spray, and bake for 20-25 minutes for one large pot pie, or 15-20 minutes for individual, or until crust is lightly golden brown..
Dig in!
MACROS
Servings 6 (1 slice)
Calories per Serving 332
Fat 15 g
Carbohydrate 25 g
Fiber 6 g
Sugar 3 g
Protein 33 g
Sodium 285 mg