Crustless Chicken Pot Pie

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Chicken pot pie is an all-around comfort food, but the buttery pie crust isn't the healthiest option. This recipe for the homemade favorite calls for all the flavor and coziness without the crust. Plus, it's packed with nutrients from the vegetables, fresh herbs, and garlic. We especially love how it's a one-pan dish, keeping clean-up easy. If you crave some texture, pair it with crusty gluten-free bread or top it with GF bread crumbs. 

This recipe yields 6 servings. 

INGREDIENTS

  • 3 chicken breasts, roasted and shredded
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons basil
  • ½ cup cassava flour
  • 3 cups chicken broth
  • ⅔ cup milk, regular whole milk (use chicken broth if dairy-free)
  • 1 cup frozen peas (keep frozen)
  • ¼ cup fresh chopped parsley for topping
  • 2 teaspoons fresh black pepper
  • 3 chicken breasts, roasted and shredded
  • 15 ml olive oil
  • 30 ml butter
  • 1 medium onion, diced
  • 125 grams carrots, diced
  • 125 grams celery, diced
  • 4 garlic cloves, minced
  • 2.8 grams dried thyme
  • 2.8 grams fresh parsley, finely chopped
  • 2.8 gramps basil
  • 120 grams cassava flour
  • 158 ml milk, regular whole milk (use chicken broth if dairy-free)
  • 125 grams frozen peas (keep frozen)
  • 13 grams cup fresh chopped parsley for topping
  • 30 grams salt (taste and adjust as needed)
  • 5 grams fresh black pepper

Directions

  1. In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.

  2. Stir in garlic, thyme, parsley, and basil. Cook, stirring continuously, for about 30 seconds or until fragrant. Add flour and cook for 1 minute, continuing to stir.

  3. Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk (or extra broth). Season with salt and black pepper, to taste. Bring to a simmer and cook for about 3 minutes or until thickened.

  4. Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Ladle into a deep plate or entré bowl, top with fresh parsley, and serve. 

Tips

*This dish makes excellent leftovers. When reheating, add to a Dutch oven or all-purpose pan with 2 teaspoons of water and 2 teaspoons of arrowroot powder. Stir and heat slowly until the desired pot-pie thickness returns.
*To save time, buy an organic rotisserie chicken from the market and shred.

 

Slow Cooker Chicken Tikka Masala

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While the origins of this beloved dish are widely contested (some say it was created in Britain, others say its roots are firmly planted in India), the fact remains that this hearty meal has won countless hearts because of how cooking it in a tandoor oven lends it a smoky, layered flavor. Our variation calls for a slow cooker oven, which allows for the same richness from the ghee, tomatoes, and fresh onions to meld together to make this slightly sweet, complex, indulgently rich meal.

This recipe yields 6 servings

INGREDIENTS


  • For Tikka Masala:
  • 3 lbs chicken breast, cubed
  • 1 yellow onion, chopped
  • ½ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (6 ounces)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

  • For Tikka Masala:
  • 1.3 kilograms chicken breast, cubed
  • 1 yellow onion, chopped
  • 120 ml chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (170 g)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

Directions

1. Put all ingredients except the coconut milk into a slow cooker or dutch oven and cook on high for 4 hours or low for 8 hours stirring every few hours.
2. Add coconut milk and stir.
3. Use the grater attachment on a food processor to chop cauliflower into rice.
4. In a skillet over medium heat, add ghee, cauliflower rice and sea salt.
5. Cook for 5 minutes or until rice is soft.
6. Serve Tikka Masala over top of cauliflower rice.