Comfort Food Recipe To Gain Weight Instant Chicken Pot Pies
Introduction Of Comfort Food Recipe To Gain Weight Instant Chicken Pot Pies
Comfort Food Recipe To Gain Weight Instant Chicken Pot Pies. They’re lazy here with a sweet pea chef welcome back so I recently asked what make it a healthy recipe you want me to make that is a fall favorite comfort food that you want me to turn into a healthy clean eating version and there were so many options to choose from because fall comfort food is just the best but eventually you know there has to be a winner and I chose to make a healthy version of chicken pot pies because chicken pot pies are fabulous user cut roasty these chicken pot pies is to get our pie crust started I’m using my absolute favorite go-to pie crust.
Which is my butter list pie crust which I have on the blog for you as well if you want to check it out it is perfect for pies I use it in my pumpkin pie my pecan pie apple pies cherry pie seriously any pie sweet or savory it’s awesome I’m subbing out your regular butter or Crisco or shortening for coconut oil in this pie crust so just spread out some softened coconut oil over a sheet of parchment paper and then.
We’re gonna place this in the freezer for about 15 to 20 minutes I usually put it on something sturdy like a cutting board or a plate as well before I put it into the freezer once it’s solid and frozen we’re going to break it into smaller chunks using our and then set it aside in a food processor we’re gonna combine whole wheat pastry flour some sea salt and a little bit of coconut sugar so then just pulse the food processor a few times to get everything evenly mixed.
You could also do all of this in a large mixing bowl if you don’t have a food processor if you can’t find whole wheat pastry flour for this you can also use whole wheat flour it’s not gonna be quite as light and it’ll have a little bit more of a dense flavor but it’s still a one-to-one ratio also if you are gluten-free you could always sub this out for an all-purpose gluten-free mix and then add in some xanthan gum if your mix doesn’t already contain.
We’re gonna add in those broken up pieces of hardened coconut oil into our food processor then go ahead and shut the lid
It now we’re gonna add in those broken up pieces of hardened coconut oil into our food processor then go ahead and shut the lid and we’re gonna process this for a few times what we’re looking for is for those pieces of coconut oil to kind of get broken down ideally evenly and the size of peas I should also mention that if you don’t like coconut oil you can easily sub it out for some grass-fed organic no-salt-added butter in equal portions alright.
So now that my pecan pie apple pies cherry pie seriously any pie sweet or savory it’s awesome and then I process everything and then I take the lid off and I add a little bit more tablespoon by tablespoon and what I’m doing here is trying to get the mixture to stick to itself once you can actually pinch together the flour mixture and it holds together and that’s.
What you’re looking for then transfer that flour mixture out onto a clean flat and dry surface using your hands we’re gonna shape this into a long even log you might need them to manipulate it with your hands a little bit before it sticks together perfectly for your log keep in mind that the warmth from your hands is going to melt that coconut oil just a little bit that might help you have it all stick together.
If you notice that it’s not sticking together and you’re kind of failing at creating this log you can always add in a little bit more ice water at this time and then mix it all again then just divide that log into six evenly sized portions these are going to be the crust for our mini pot pies now we’re gonna wrap each of these discs individually using some plastic wrap or saran wrap and then we’re gonna transfer them into the refrigerator.
The refrigerator for about 10 to 15 minutes at a minimum but they could stand longer than that this is gonna allow that coconut oil to harden
We want them to be in the refrigerator for about 10 to 15 minutes at a minimum but they could stand longer than that this is gonna allow that coconut oil to harden back up again so that when you roll it out and you have it ready to go into the oven those little pockets of coconut oil it will melt and that’ll make your buttery delicious flaky crust so this is an important step so while we have our pie crust disks in the refrigerator.
We can get started on our savory creamy delicious chicken pot pie filling season some boneless skinless chicken breasts with some sea salt ground black pepper and some garlic powder and do that evenly on both sides while you’re doing that also we’re gonna heat some olive oil over medium-high heat in a large skillet then we’re gonna transfer our seasoned chicken breasts into the hot oil in the skillet and we’re gonna cook them for about four to six minutes per side depending on.
How large they are and what we’re looking for is for the sides and edges to become golden brown and for the chicken,, they become completely cooked all the way through if you wanted to put a lid over your pan at this time it will help expedite cooking but it’s not necessary then once it’s cooked through remove your chicken from the pan and then let it set aside you can dice it into small bite-sized pieces.
Once it cools so our little pot pies are already gonna be dairy-free but if you wanted to keep these pot pies vegan or vegetarian you could just not cook the chicken and instead,, you could replace it with some mushrooms or potatoes in our same pan that we cooked our chicken in we’re not gonna clean it at all we’re gonna add in some diced carrots then we’re gonna cook those over medium-high heat for about five to seven minutes.
Some diced yellow onion and stir that together and cook that for about four to six minutes until the onion becomes tender once the onion starts to release its moisture
Until they become a little tender then we’re gonna add in some diced yellow onion and stir that together and cook that for about four to six minutes until the onion becomes tender once the onion starts to release its moisture try to use some of that moisture to scrape up any of those bits and pieces from the bottom of the pan that was leftover from the chicken not only is this gonna clean your pan and make it easier later to clean up.
But you’re also going to be getting all that tasty bits of goodness into your chicken pot pie rather than leaving it to be cleaned up later next add in some chickpea flour and some arrowroot starch and then stir all of this to combine what you want to get as much of that white color gone as possible because that’s going to show that it’s all evenly mixed and everything is nicely coated these two ingredients are gonna serve as our thickeners for our fillings now.
We’re gonna add in our low-sodium chicken broth however if you’re keeping it vegan or vegetarian you would just replace this with either water or some vegetable broth then we’re gonna stir all of this to combine continue to cook this mixture over medium-high heat for about six to eight minutes and you’ll notice that it starts to thicken up as it cooks once you notice that it’s thickened to go ahead and return that cubed cooked chicken into the pot followed by a little full fat.
Coconut milk some frozen peas some frozen pearl onions and some chopped fresh Italian parsley and then mix all of this really well seriously these pearl onions are so good in this recipe and I buy them frozen because that way you don’t have to peel them because they come pre-frozen and that’s fine has all the same nutrient value as a regular pearled onion and they are so good they have this little pop of juicy flavor as.
You’re eating your chicken pot pie so at this point all the seasonings have been added to this filling
You’re eating your chicken pot pie so at this point all the seasonings have been added to this filling so you want to taste it now and see if your tastebuds want a little bit more salt or pepper and then add it to your taste so now that we have our filling all ready to go we can continue to work on our pie crust so go ahead and remove the disks from the refrigerator and then let them set out at room temperature for about five minutes.
This is gonna let them soften up just enough to be movable and maneuverable to inform our crust at the same time let’s also go ahead and start preheating our oven to 375 degrees Fahrenheit and then grease a jumbo muffin tin with some avocado oil or some olive oil and then set that aside on your clean flat and dry surface go ahead and spread out a little bit of some more whole wheat pastry flour so that your dough doesn’t stick.
Then grab one of your refrigerated disks and then slice off about a quarter of it and then set that quarter aside the larger part is gonna be the bottom of our pie crust and the top part is gonna be the top of our pot pie so we don’t need that yet using a well-floured rolling pin we’re going to carefully roll out our pie crust into about a six-inch diameter make sure as you roll it out that you roll it out evenly and you keep flouring it.
So that it doesn’t stick to either your rolling pin or the bottom of your surface if you find that it just will not cooperate and it keeps falling apart you can always bring it all back together and combine it and then try it again that’s okay and it’s kind of normal for the process especially if you didn’t add quite enough water from before at this point is where it’s gonna fall apart and you can always add a little bit more if you need to to keep it to stick together.
Using your fingers are gonna kind of press it down and in and around the muffin well what we’re looking for here i
Now we’re gonna take one of our disks and we’re gonna put it carefully into our muffin tin and using your fingers are gonna kind of press it down and in and around the muffin well what we’re looking for here is to get it to cover and touch all of the parts of the bottom of the muffin tin if you find that you do have a little bit of a tear in the bottom of your pie crust you can always grab a little bit of other extra pie crust and put it there and then kind of press it down in there.
If you have a ton of extra overflowing the top you can always trim it to be about a quarter-inch around the top and that’s plenty that’s all we need now we’re gonna get our chicken pot pie filling and we’re going to carefully ladle it into each of our pot pie bottom crusts we’re looking to fill it almost entirely up but we don’t want it overflowing so now we’re gonna use our remaining dough.
That we set aside from earlier so we should have six pieces and each one we’re gonna roll out into about a four-inch diameter they don’t have to be as big because you’re just gonna go on the top of our pot pies rather than filling in the whole bottom then go ahead and repeat with the remaining ones and then we’re going to carefully transfer that over on to our pie crust then repeat with the remaining dough you want the top dough to be touching.
The bottom dough so that we have a nice even and closed seal then using a paring knife or a small sharp knife we’re going to carefully slice two slits over the top of our pie crust this is gonna allow steam to escape while the pot pies are baking instead of having it bubble up and break now in a small bowl we’re gonna combine egg and a tablespoon of unsweetened almond milk or whatever milk you prefer.
Now we’re gonna brush this mixture over the top of our pie crust and this is going to give it a nice golden color
We’re gonna whisk this together now we’re gonna brush this mixture over the top of our pie crust and this is going to give it a nice golden color to the pot pies but if you were vegan and this is not a necessary step you could always just add in a little bit of oil and water and top it or you could just relieve it the way in it place the pot pies on a rimmed baking sheet lined with parchment paper.
Just in case there’s some overflow and then transfer them into the oven we’re going to bake for about 35 to 45 minutes until the tops of the pot pies are golden brown and the insides are bubbling and you can kind of see it bubbling if at some point you notice that the tops are becoming a little bit more golden brown and burnt and you don’t want that go ahead and just cover it with a little bit of aluminum foil and that’ll solve.
That problem then you can remove them from the oven and allow them to sit for about 5 to 10 minutes so these individual chicken pot pies will last in the fridge in an airtight container for about four to five days you could also choose to freeze them in either a reusable storage freezer bag or wrap it in aluminum foil and then they’ll last for up to four to five months so we all grew up with those pot pies.
That you can just grab from the freezer and this is totally a healthy version of that so you can just grab them straight from the freezer and bake them at 375 until heated through it should take about 30 to 45 minutes as well or you can always allow it to thaw and then just cook it in the microwave but that will not be as buttery crispy delicious as if you’ve reheated in the oven so how cool is it to have our little own a healthy mini chicken pot pies I love how you can make them ahead of time you can prep six at a time and then store them in the freezer.