Light Chicken Pot Pies

Light Chicken Pot Pies

Light Chicken Pot Pies

Serves 6 mini pies
Dietary Diabetic, Gluten Free
Meal type Appetizer, Lunch, Main Dish
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot

Ingredients

  • 3 Cups cooked boneless chicken
  • 1 cup milk
  • 1/3 cup flour (I used tapioca)
  • 2 1/2 Tbsp coconut oil (divided)
  • 1 cup fresh or frozen peas
  • 1 cup celery (chopped)
  • 1 cup carrots (diced)
  • 1/2 onion (diced fine)
  • 1-2 Tbsp ground nuts (I used cashew)
  • 1 Tsp pepper (divided)
  • 1 Tsp salt (divided)
  • 3 Cups cauliflower florets (fresh or frozen)
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1 Tsp thyme
  • 1 Tsp parsley (finely chopped)

Note

For mini pot pies chop everything small.

Directions

Saute onion in 1/2 tbsp coconut oil till translucent. Add chicken, salt pepper, thyme and saute for 1 minute.
Add carrots, peas, celery and saute for 2-3 minutes till lightly cooked.
In another pan heat 1 tbsp of coconut oil and mix in the flour to make a slurry. Quickly add milk, salt, nut powder and stir quickly to get a smooth sauce. Pour over the chicken mix and cook for minute or two till nicely mixed in. Add chopped parsley.
Lightly steam or cook cauliflower in the microwave for 3 minutes till half cooked. Put in a food processor or blender with cheese, egg, salt, one tbsp coconut oil and pepper. Blend until it gets smooth like mask potato.
Spoon the chicken mix into individual dishes. Top with cauliflower mix. Sprinkle cheese and bake at 350 degrees for 40 minutes or till cauliflower
crust turns golden.
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