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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