Looking for healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped ahead in bulk and frozen for a delicious, filling, and comforting meal.
I recently asked you to share your fave Fall recipe you’d like me to turn into a healthy, clean eating version, and I got so many great request. It was seriously hard to pick and it’s always possible i might sneak some more in this fall.
Alas, there has to be a winner and that winner was submitted by @katroseee_ on Instagram who submitted Chicken Pot Pie.
Ingredients
For The Chicken Pot Pie Crusts:
1 cup coconut oil, softened but not melted
2 1/2 cups whole wheat pastry flour
1 tsp sea salt
1 tsp coconut sugar
8-12 tbsp ice water, plus more if needed
For The Chicken Pot Pie Filling:
1 tbsp olive oil
1 lb (2 medium) skinless, boneless chicken breasts
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
2 medium carrots, diced (to yield 1 cup)
1 medium yellow onion, diced (to yield 2 cups)
3 tbsp chickpea flour
1 tbsp arrowroot starch
2 cups low sodium chicken broth
6 oz frozen peas (approx. 1 cup)
6 oz frozen pearl onions (approx. 1 cup)
2 tbsp fresh parsley leaves, minced
2 tbsp canned full fat coconut milk, shaken
For the Egg Wash:
1 egg
1 tbsp unsweetened almond milk (or milk of choice)
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Recipes Mentioned in This Video:
– Butterless Pie Crust:
– Pecan Pie:
Kitchen Tools Mentioned/Used in This Video:
– Food Processor:
– Jumbo Muffin Pan:
– Meal Prep Containers:
– Reusable Storage Bags:
– Rolling Pin:
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