Healthy Chicken Pot Pie, Deconstructed and Allergen Friendly

GF, DF, SNF, PNF, EF

Chicken pot pie was a meal I grew up on. It offers all the comforts of soul food – something you just want to cozy up on a cold rainy day and eat. Classic pot pie has lots of flour, cream and butter – none of which are allergen friendly and can be inflammatory for many (even those without allergies or food sensitivities). My goal in this recipe is to offer all the flavors and comfort of this beloved dish, without the allergens and inflammation. Something that won’t make you want to crash on the couch after eating!

The bonus part of this recipe is that you can make it with less than 10 ingredients. With our already full plates, I aimed to create a recipe that is manageable, something your kids will love, and is easy to make. I hope you enjoy the flavors of simple comfort in this dish as much as I do.

Ingredients

·      2 lb chicken tenderloins

·      Olive oil, ghee or coconut oil for cooking chicken

·      1 pckg GF pasta (I prefer this Eat Banza rotini for higher fiber and protein, and is made primarily with garbanzo beans and minimal ingredients)

·      1 can full-fat, unsweetened coconut milk

·      1 pckg frozen peas and carrots

·      3 cloves garlic, minced

·      Salt & pepper to taste

·      3 green onions, sliced

·      *Optional – Nutritional yeast to sprinkle on top, as a DF alternative to cheese on top

Directions

1.     Preheat oven to 375 degrees F.

2.     Put a medium size pot of water on to boil for the GF pasta. Once water is boiling, cook GF pasta according to directions. Drain when finished and set to side.

3.     While pasta is cooking, cook the chicken that will be chopped and added to pot pie dish by heating a large skillet over medium-high heat.

4.     Once skillet is hot, add cooking oil of choice and cook chicken tenderloins ~4 minutes on each side. Chicken will be golden and internal temp should reach 165 degrees F.

5.     Remove cooked chicken from heat and chop into bite sized pieces.

6.     Once chicken and pasta are done, in a large bowl add pot pie ingredients together – chicken, pasta, coconut milk, frozen peas and carrots, garlic, salt and pepper. Mix until well combined, then pour contents into a large baking dish. Sprinkle dish with nutritional yeast and green onions.

7.     Place in oven and bake ~15 minutes, until dish is hot all the way through. The top of the dish will start to turn golden in color. Remove from oven and serve.