Chef Vikki and Chef Richard compete to see who can transform the Spaulding family’s processed Chicken Pot Pie into a healthy fresh alternative while keeping that familiar taste!
MINI CHICKEN POT PIE
Prep time: 15
Cook time: 45
For the filling:
3 6-oz. large boneless skinless chicken breasts
1 tablespoon cumin
½ teaspoon freshly ground black pepper
¾ cup water
1 large onion, quartered
3 medium carrots, roughly chopped
3 medium stalks of celery, roughly chopped
2 garlic cloves
1 tablespoon olive oil
¼ cup quinoa flour
2 cups frozen peas, thawed
Juice of ½ a lemon
2½ cups unsweetened almond milk
1 tablespoon fresh thyme leaves
1 tablespoon dried oregano
1 teaspoon turmeric
½ cup flat leaf parsley, roughly chopped
For the crumble:
Olive oil spray
1 cup quinoa flour
2 teaspoons baking powder
1/3 cup grated parmesan
1/3 cup chopped walnuts
1 teaspoon dried thyme
Pinch black pepper
Pinch of cayenne
5 tablespoons vegan butter (Earth Balance)
¾ cup unsweetened almond milk
Prepare your equipment:
Preheat the oven to 400°F.
Lightly spray 5 small individual 8-ounce mini pots, or baking dishes with olive oil spray.
Cook your chicken breasts:
Season the 3 large chicken breasts with 1 tablespoon of cumin, and ½ a teaspoon of freshly ground pepper.
Heat a large ovenproof non-stick pan on high heat until very hot. Place the chicken breasts in the pan and sear for 4 minutes on one side. Turn over and sear the chicken for another minute, then add ¾ cup water and place the pan in the oven for 20 minutes, or until the chicken breasts are cooked through.
Chop the vegetables for the filling:
Peel and quarter your onion, peel and quarter 3 carrots, quarter 3 stalks of celery, and peel 2 garlic cloves.
To a food processor, add the onion, carrots, celery, and garlic. Blend the veggies until they are chopped into small bite sized pieces. Do not over blend; you still want your vegetables to have texture.
Cook the vegetables for the filling:
In a large Dutch oven or in a heavy bottomed pot on medium high heat, add 1 tablespoon of olive oil. To the hot oil, add all of the chopped vegetables. Stir periodically until softened, about 6 minutes.
Make the filling:
Add ¼ cup quinoa flour to the softened veggies, and gradually add the 2½ cups almond milk to the pot. Stir and simmer until the mixture thickens, about 5 minutes.
Chop ½ a cup of parsley, and juice ½ a lemon. Set aside.
Turn the heat off, and then add 2 cups thawed frozen peas, the lemon juice and parsley to the filling.
Remove the cooked chicken from the oven, and allow it to rest while you make the crust.
Make the crumble topping:
In a large bowl combine: 1 cup quinoa flour, 2 teaspoons baking powder, 1/3 cup grated parmesan, 1/3 cup chopped walnuts, 1 teaspoon dried thyme, a pinch of pepper, and a pinch of cayenne. Mix all of the dry ingredients together.
Add 5 tablespoons of vegan butter to the dry ingredients. Mix the flour mixture and butter together with your hands or with a pastry cutter until the mixture is formed into pea-sized crumbs.
Slowly drizzle in ¾ cup of unsweetened almond milk to the flour and butter mixture. Mix with your hands until a crumbly dough forms.
Assemble your mini chicken pot pies:
Cut your cooked chicken breast into bite-sized pieces. Add the cooked chicken to the veggie mixture in the pot. Combine everything together.
Spoon the pot pie filling into each of the sprayed individual baking pots or dishes. Top each pot pie evenly with the crumble. Bake for 15-20 minutes until golden brown and crumbly.
Nutritional information: (per serving)
Per Serving (1/5 of recipe)
Total Sugars: 6.67 g
Total Fat: 29.6 g
Saturated Fat: 5.724 g
Cholesterol: 71.1 mg
Protein: 35.3 g
Carbohydrate: 38.9 g
Dietary Fiber: 9.58 g
Calcium: 586.5 mg
Iron: 5.414 mg
Magnesium: 80 mg
Potassium: 935.5 mg
Sodium: 750.5 mg