Melt In Your Mouth Chicken Pot Pie
Everyone loves a great chicken pot pie, but sometimes the pies are too heavy-duty. Here’s our recipe for “Melt in Your Mouth” Chicken Pot Pie! It’s got all the classic flavors like peas and carrots, but it’s made with coconut milk instead of cream to make it lighter and healthier. It tastes rich and creamy without any dairy or butter-it’s perfect for those who are trying to cut back on animal products or trying to stay away from gluten! So try out this recipe and let us know what you think!
Describe the ingredients and how they work together?
to create a delicious dish This is a recipe for Melt In Your Mouth Chicken Pot Pie. There are some things in it that make it good, like peas and carrots. Coconut milk is used instead of cream which helps make it healthy and light. It doesn’t have any dairy or butter in it, so people who don’t eat animal products can still eat this pie!
Offer variations on the recipe or ways to customize it to your liking
One great thing about this recipe is that it’s easily customizable. If you want to add more vegetables, go ahead! If you’re not a fan of peas and carrots, try using different vegetables instead. You can also add in some herbs or spices to give the dish a little extra flavor. And if you’re looking for a gluten-free or dairy-free version of the recipe, this one is perfect for you!
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Melt In Your Mouth Chicken Pot Pie
Description
Everyone loves a great chicken pot pie, but sometimes the pies are too heavy-duty. Here’s our recipe for “Melt in Your Mouth” Chicken Pot Pie! It’s got all the classic flavors like peas and carrots, but it’s made with coconut milk instead of cream to make it lighter and healthier.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into cubes
- 1 onion, diced
- 3 carrots, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14 oz.) unsweetened coconut milk
- 3 tablespoons cornstarch
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 2 large puff pastry sheets (16 oz. total), thawed if frozen
- 1 egg, beaten
Instructions
1. In a large saucepan over medium heat, sauté chicken cubes, onion, carrots, celery, garlic, and vegetable broth until chicken is cooked through and vegetables are tender, about 10 minutes.
2. Transfer the mixture to a food processor or blender and process until smooth. Return pureed mixture to saucepan.
3. Blend together the coconut milk, cornstarch, thyme leaves, and black pepper in a bowl or 2-cup measuring cup until smooth. Add this mixture to the chicken mixture along with the uncooked diced vegetables. Heat to boiling, then reduce heat and simmer until thickened, stirring often.
Notes
The Melt In Your Mouth Chicken Pot Pie is a healthy dish. It has 330 calories per serving, with only 9 grams of fat and 2 grams of saturated fat. There are also 37 grams of carbohydrates and 8 grams of protein. This dish is also a good source of fiber, with 5 grams per serving.
