Healthy Hearty Chicken Pot Pie!


No question this traditional dish is a common comfort food, with it's wholesome delicious flavor and satisfying nature. Although this is typically a winter time dish, in honor of Mother's day, I decided to make this dish. My mom used to make some of the best pot pie... filled with empty carbs, butter, salt, peas and corn, which resulted in something very unhealthy. So I of course wanted to continue the tradition but in a healthy way, so it wasn't a guilty pleasure and you didn't need to limit the occurrence of indulging in this fine dish.


So here are my personal sized pot pies, that are actually GOOD for you! This recipe does take a little more time than my 30 minutes or less recipes, but it's still ready in less than an hour and it's sooo worth it. This recipe uses riced cauliflower as the crust to put a healthier twist on your favorite comfort food. Enjoy this comforting chicken pot pie that are guilt free and highly delicious! They are entirely gluten free, low in calories, low in fat, low in carbs, and high in flavor! Plus, the kids seem to love the flavor and miniature size of this dinner dish, while they are getting three healthy servings of vegetables. So this generally makes parents and kids happy. So Happy Mother's Day to ALL!!!!!


Cauliflower 🐔 Chicken Pot Pie!!! Makes 4 servings


INGREDIENTS:

  • 4 cups Cauliflower

  • 3 tbsp reduced fat Parmesan cheese (Optional)

  • 1 Egg

  • 1/2 cup cooked leeks (can also use minced onions)

  • 1 1/2 cups Chicken broth

  • 1/4 cup Almond milk, unsweetened

  • 1.5 cup Mixed vegetables (Can use fresh peppers & Broccoli diced, for color)

  • 24 oz Chicken, cooked

  • 1 tsp Onion powder

  • 1/2 tsp Black pepper

  • 1/4 tsp Salt

  • 2 tbsp Almond Flour (Optional)

  • Cooking Spray





For the cauliflower base:

  • 1 medium head cauliflower (4-5 cups cauliflower rice)

  • 1/4 cup shredded Parmesan cheese (Optional)

  • 1 egg

  • pinch of salt and pepper (Can use Mrs. Dash Garlic and Herb)

  • 2 tbsp Almond Flour (Optional)




For the pot pie filling:

  • 1/2 cup leeks, diced

  • 1 1/2 cups chicken broth

  • 1/4 cup almond milk, unsweetened

  • 1 cup mixed vegetables

  • 8 oz cooked chicken, diced

  • 1 tbs onion powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 2 tbs cornstarch (Can use arrowroot) + 1/4 cup water





DIRECTIONS:

  • Preheat oven to 400 degrees F.

  • Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency.

  • Transfer cauliflower "rice" to a bowl and microwave for 5 minutes.

  • Set aside and allow cauliflower to cool for approx 10 minutes.

  • Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. [If you don't, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).]

  • Add the dried cauliflower rice to a bowl with the egg, parmesan cheese (optional), salt, pepper, and nut flour (optional) .

  • Combine all of the ingredients thoroughly.



  • Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. (For added protection you can put parchment paper rounds at the bottom of pan).

  • Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.

  • While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced leeks on high heat until slightly tender. Add the mixed vegetables.


  • Reduce heat to medium and add the chicken broth, almond milk, onion powder, salt and black pepper.

  • Stir and cover for approx 5-8 minutes or until vegetables are soft. Add cooked chicken to the filling mixture.

  • Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.



  • Fill each cauliflower base with the pot pie filling, return to the oven for 10 minutes.



  • Remove from the oven and the pan and serve!


ENJOY!


1L/3G/3C




Ok, now it’s your turn! Make your own personal pot pie with this recipe and take a photo and tag us #HealthyWarner, so we can check it out!


Did you know studies show: the average chicken pot pie is about 600 calories per serving and is high in fat, cholesterol, sodium, and carbs. The good news is you don't have to give up chicken pot pie to be healthy. You just have to be more discerning when picking out the ingredients to use in your pot pie. Pot Pie is only healthy, if ingredients used to make it are also healthy; this recipe has two thirds less calories per serving.


Enjoy this comforting chicken pot pie that are guilt free and highly delicious! They are entirely gluten free, low in calories, low in fat, low in carbs, and high in flavor! Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.

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