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Chicken Pot Pie

Craving some comfort food? Here you go! Great recipe to use up some of that leftover turkey from Thanksgiving dinner, too! This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people

Cooking Method:
Courses: ,
Servings: 6
Description

Craving some comfort food? Here you go! Great recipe to use up some of that leftover turkey from Thanksgiving dinner, too! This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people

Ingredients
    For the Filling:
  • 1 medium onion (s) (diced)
  • 3 stalks celery (thinly sliced)
  • 1 large carrot (s) (thinly sliced)
  • 8 oz mushrooms (button, thinly sliced)
  • 1 Tbs butter
  • 1 3/4 cup chicken broth
  • 1 Tbs Trim Bouillon Powder (Page 491)
  • 1 1/2 cups unsweetened almond milk (or unsweetened cashew milk)
  • 1 tsp TH Mineral Salt
  • 3/4 tsp black pepper
  • 1 1/2 tsp thyme
  • 1 tsp TH Glucomannan (Gluccie) (to thicken)
  • 1/4 cup heavy cream
  • 1 1/2 lbs chicken (2 to 3 cups) (diced,cooked chicken) (DTS option, canned chicken)
  • 1 cup frozen sweet peas
    • For the Crust:
  • 3/4 cup egg white (s) (carton is easier but fresh is fine)
  • 3/4 cup TH Baking Blend
  • 4 Tbs water
  • 3 Tbs butter (or coconut oil)
  • 4 pinches TH Super Sweet Blend
  • 4 pinches TH Mineral Salt
  • 1 1/2 tsp aluminum-free baking powder
  • coconut oil spray
Instructions
  1. 1
    Preheat the oven to 350 degrees F.
  2. 2
    Make the filling. In a large skillet, saute the onion, celery, carrot and mushrooms in the butter with 1/4 cup broth and the bouillon mix until wilted and tender. Add the remaining 1 & 1/2 cups broth, the almond milk, salt, pepper, and thyme to the skillet and bring to a simmer. Push the veggies to the side and slowly add the gluccie from a spice shaker, whisking like crazy. Allow to simmer for a few minutes and thicken a bit, then add the cream and stir. Remove from heat.
  3. 3
    Spread the chicken in a 9 x 13 inch baking dish along with the peas. Add the sauteed veggies and sauce over the top.
  4. 4
    Make the crust. Put all ingredients in a food processor and process until well combined.
  5. 5
    Spread the batter gently over the top of the pie, using the back of a spoon so it is even thickness (does not have to go to the very edges of the dish), or put the batter in a zippy bag, snip one corner, and pipe over the top in a pattern of your choice.
  6. 6
    Spray the top of the pie with coconut oil, then bake for 35 minutes or until bubbly. Broil the top for another 3 to 5 minutes, watching carefully so the crust does not burn but gets a nice golden brown.
Note

Complimentary Recipe: Trim Bouillion Recipe

This recipe was featured in the Trim Healthy Living Ezine Volume 9

Read it online: https://trimhealthymama.com/recipe/chicken-pot-pie/