Food Friday: Skinny Chicken Pot Pie

I realized this was worth posting AFTER we started eating!

I realized this was worth posting AFTER we started eating!

I really like when food is mixed all in one bite. ;) I think it increases the flavour in each bite you take. Things like stews, soups, shepherds pie, and chicken pot pies like this one. The problem for me is that being dairy free and gluten free some of those dinner pies are never an option for me. So inspired by a couple recipes I merged together, this delicious dish is just a lighter version of your typical chicken pot pie but still delicious and comforting. It can be dairy free (if you change up the butter) and gluten free (if you use gf tortillas). The flavours are great, it is pretty easy to make and you don’t feel so stuffed after. Enjoy!

Ingredients:

  • 1 white onion, diced

  • 1 cup carrots, diced

  • 1-2 celery sticks, diced

  • 1 cup mushrooms, diced

  • 1 cup frozen peas

  • 1lb chicken breast (about 1 large breasts), cut into small cubes

  • 1/3 cup butter (sub ghee or dairy free butter if necessary)

  • 1 3/4 cup chicken broth

  • 2/3 cup dairy free milk

  • 3 tbsp cornstarch

  • 1/2 tsp salt

  • pepper

  • 1/2-1 tsp dried rosemary (to taste)

  • 1/2-1 tsp dried thyme (to taste)

  • 2 tortillas

  • paprika, to taste

Directions:

  1. Preheat oven to 425F.

  2. In a medium saucepan, combine chicken, carrots, celery and mushrooms. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. 

  3. Heat a second medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in cornstarch, salt, pepper, dried rosemary and thyme. Slowly stir in chicken broth and milk. Simmer over medium-low until thick. Remove from heat.

  4. Mix chicken and veggie mixture into gravy mixture until well combined. Poor into a medium casserole dish (the mixture should fill up 3/4 of the pan).

  5. Top with 2 tortillas, covering the top. Sprinkle with paprika (or any other spice blend you’d prefer).

  6. Bake for 25 minutes, until tortillas or slightly golden and crispy and mixture in bubbling. Let cool for 5-10 minutes.

  7. Serve with a green salad and small dinner rolls (if you’d like).

In health & happiness,

Dr. Karen