An excellent comfort food, this light and crisp crust tops the crunch of the veggies and rich cream sauce. Yum!
Tonight I was craving something a little different and lighter than the spicy food I had been craving the entire week prior. Agh…the joys of being a woman and having your body take over and control your tastebuds.
So this evening I pulled out my resourceful Trim Healthy Mama Cookbook and decided to give a new recipe a try. Laid out in a full page spread with an enticing image beside the recipe, I choose the Chicken Pot Pie featured on page 137. I’m a sucker for picking recipes supported with a photograph. Doesn’t it just add an element of confidence to any recipe to see the visual? Here’s a closeup of my completed chicken pot pie all ready to serve.
I reviewed the list of ingredients, and immediately decided that I wanted more veggies in the pot pie than what was listed. I have given you the amounts I utilized in my ingredient list below. When I dived into my finished pot pie, I was glad to have the addition of the extra veggies. It made the meal robust and added crunch of celery and carrots to every bit. I also changed out the yellow onion they recommend and substituted with half a bunch of green onions. That was because of convenience (I’d run out of yellow onions yesterday), but in the end I liked the flavor change and will stick with green onions (also noted in my list below).
My other modifications were the removal of the heavy cream (never had a need for it and the creamy broth I ended up with was perfect). Try for yourself and see. I also used just the ingredients I listed below for seasoning and skipped making the Trim Bouillon Mix the original recipe asks for.
Even making a brand new recipe, I found this meal took only about 15 minutes to prep.
Ingredients — this is my modified version as I made it
Original recipe can be found on page 137 of the Trim Healthy Mama Cookbook (©2015 Pear P Barrett and Serene C Allison. Harmony Books)
- Half a bag/bunch of green onions (or other onion you have available — yellow or sweet would work)
- 5 celery stalks – chopped small
- 4 medium sized carrots — chopped small
- 8 oz of bella or white mushrooms diced
- 1 cup of frozen peas
- 2 cups of cooked cubed or shredded chicken breast (no skin)
- 2 cups of chicken or vegetable broth (I used veggie)
- 1 cup of unsweetened almond milk
- 1 TBSP butter
- 1 t Glucomannan
- 1 t salt (or more per your tastebuds)
- 1/2 t ground black pepper
- 1 T dried ground basil
- 1 T dried ground thyme
For the crust:
- 3/4 cup egg whites
- 3/4 cup Trim Healthy Mama Gluten Free Baking Blend
- 4 T water
- 3 T Coconut Oil (melted)
- 4 pinches of Gentle Sweet or use whatever sweetener you have on hand
- 4 pinches of salt
- 1 1/2 t aluminuim-free baking powder
- Preheat oven to 350 degrees Fahrenheit
- Cook your chicken breast and cut into small chunks (or for faster turn-around you could buy a rotisserie chicken and you the meat cut up or shredded).
- Prepare your veggies by dicing them into small bite size pieces (will also make for easier cooking) and then toss them all together (minus the peas) into your pan and sauteing them in the butter until they are softening. I let them cook for about six minutes before adding in the broth. I allowed the oven to soften them the rest of the way, and when I ate the final product they were tender but still had crunch to the celery (my goal).
- Add in the broth, milk and seasoning and stir throughout the veggies.
- Gently sprinkle the Glucomannan over the mixture and stir to blend throughout. It will gradually thicken the broth over the next couple minutes. Then you can remove from heat and put into your pan, spreading evenly throughout an oiled pan.
- Spread frozen peas across the top of veggies.
- Make the crust by putting all the crust contents into your food processor and blending until you have a dough type consistency.The crust after processing all the ingredients together
- Spread the crust out across the top of the veggie/chicken mixture. My batch was easily spread out with the back of a spatula and although it looked a little messy, it laid nicely across the top. Note: this is thicker than a
Bisquick type batch would be. But it will also have a better flavor and nice crisp texture. THM did a great job creating this crust recipe. And it wouldn’t be possible without their wonderful gluten free Baking Blend.
- Bake for about 35-40 minutes until you note that the crust is thoroughly cooked and crispy on top.
Note about Pan Size & Servings:
Here an important difference I did over the original recipe. I found that a 9×13 pan was too large for the amount of food this recipe makes. I used a square 8″ x 8″ glass pan instead. All my contents fit perfectly in this size and the crust was just right for covering the top completely. Do as you wish, but I liked the thicker version I crafted by using the smaller pan.
I served four servings from this pan. The amount shown in the pic below is one serving (1/4 of the pan contents). This is almost half the amount the original recipe states as the serving size.
Hope you enjoy. We had the leftovers today and it was just as yummy the second time. I warmed up the crust only about 20 – 30 second in the microwave and then removed while I finished warming up the rest of the contents, to prevent ruining the crust.
Comforting Chicken Pot Pie with delicious crisp gluten free crust | Chicken Pot Pie
The Trim Healthy Mama Cookbook delivers an excellent recipe for a comforting Chicken Pot Pie that is deliciously gluten free and easy to prepare. Baking for 35-40 minutes, this delight offers a crisp crust topping that compliments the crunch of the veggies and the creamy sauce perfectly, making each bite a soothing delight to your happy tummy.
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