All the taste of a classic chicken pot pie without the unhealthy crust.
Ingredients:
2 lb chicken breast (if you have cooked chicken, skip steps 1-3 below)
1-1/2 Tb coconut or MCT oil, divided
1 Tb italian seasoning (or mix thyme, basil, sage, oregano)
1 tsp black pepper, plus more to taste
1 onion, chopped
2 cups chicken (or vegetable) stock
1 lb baby potatoes, cleaned and diced (no need to peel)
1 lb bag frozen peas and carrots
1/2 c nonfat milk
1 Tb cornstarch
Salt, if needed to taste
Directions:
1. Preheat oven to 350 degrees.
2. Lay chicken breasts in a baking pan and drizzle with 1 Tb oil, seasoning and pepper.
3. Cook for 30-45 minutes (until done); cool, then slice into bite size pieces.
4. Heat 1/2 Tb oil in a large pot over medium-high heat. Add onion and saute for 4-5 minutes.
5. Add stock and bring to a boil. Add potatoes, peas and carrots and cook for 5-10 minutes.
6. Add chicken to vegetable and stock mixture and stir through. Reduce heat to low.
7. Whisk milk and cornstarch together in a small bowl.
8. Use a ladle and remove about 1/4 cup of hot stock from pot. Add to milk and whisk. This will help “temper” the milk; by warming it before adding it to the pot, you are preventing curdling from the excess heat.
9. Pour the milk-stock mixture into the pot, and stir through, allowing mixture to thicken.
10. Season to taste with salt and pepper if needed. Serve immediately, or store for up to 3 days.
