One of our family’s all time favorite recipes is chicken pot pie.
Eating organic and clean is tough when you don’t have the energy to cook. This recipe is more involved than most I use, but I find it’s worth the extra effort. This recipe is dairy free and (almost) gluten free. You can easily make this gluten free by substituting gluten free crackers for the topping.
Chicken Pot Pie Ingredients:
4 chicken breasts
(2) 2lb bags of vegetables (I like a lot of veggies!)
2 TBS Coconut Oil
2 Cups Almond Milk
2 Cups of Chicken Broth
Small bag of chopped onions
4-6 TBS Cornstarch
1 TBSP Lawry’s All Season Salt
1 tsp black pepper
1 Roll of Ritz crackers or gluten free crackers of your choice
Chicken Pot Pie Directions:
Boil chicken breasts in stock pot on stove until cooked through. Shred with a fork once cooked. Save broth and set aside.
(This is the CLEAN part. I use hormone and antibiotic free chicken breasts)
Steam veggies in a microwave safe bowl with a lid and 1 TBS of water for 10 minutes. Set Aside.
(This is the ORGANIC part. I use organic frozen veggies. While they are processed they are still organic and that’s good enough for me)
On medium heat sauté onions in coconut oil in a large pot.
(This is the DAIRY FREE part)
Once onions are soft, wisk in corn starch. The mixture will clump together, slowly stir in almond milk whisking the clumps apart.
(Another DAIRY FREE part)
Turn the heat up and boil for 4 minutes continually whisking. Once thick turn heat back to medium. Add chicken stock if needed to thin out rue to the consistency you prefer.
Stir in Lawry’s all season salt and pepper.
Add veggies and chicken.
Taste the mixture.
If it needs more salt and pepper, now is the time to add it.
Cook on medium heat for 6 minutes.
Pour into two 9 x 9 pans. Bake on 400° for 40 minutes. Pull from oven and crumble crackers over the top and cook for an additional 5 minutes.
(The GLUTEN FREE part is substituting with gluten free crackers)
*Note: I usually put at least one of these in a disposable pan and freeze it for a later time.
As I feel better when I eat less carbohydrates (or healthy ones), so I modified the recipe to have less carbs. Other modifications I made include making this dairy free and gluten free as well as much faster using frozen veggies rather than fresh. I hope your family enjoys this dish as much as my family does. Please share it with friends and family!
What say you: Do you have a chicken pot pie recipe you’d like to share?