Chicken Pot Pie
Perfect for a cool day this recipe is packed with veggies and protein. Don't miss out on this recipe and please share your meal with us on social media!
-2 1/2 cups of Chicken (or Shredded Turkey, Ground Turkey, Ground Beef, Shredded Beef)
- 1 Cup Frozen Peas
-3 Cups of Broccoli (cut into smaller pieces)
-1 Large Carrot (cut into bite size pieces)
-1 Medium Onion(chopped)
-1 Clove Garlic
-1 1/2 Cups Milk
-1 Cup Chicken Stock (If you are using beef, use beef broth)
-2 TBSP Whole Wheat Flour
-1 TBSP Coconut Oil
Preheat the oven to 375 degrees. Turn on the burner on medium high. Add the oil. After it melts add the Garlic, Onion, and Carrots. When the onions turn translucent add the Milk, Broth, and Flour. Turn the burner on high and let it boil for a bit, letting it reduce slightly. Then add the rest of the ingredients. (Chicken, Broccoli and Peas) Let them heat up and wait until right before the liquid turns into a thick gravy.
Make a crust, using the recipe from the Pecan pie below. Feel free to make one whole recipe if you want a bottom and top crust or cut the recipe in half for just a top crust. When it turns into a gravy texture pour it into the crust. Then add the top crust. Fold the edges in. Place in the oven for 30 minutes or when the top starts to brown. Let it cool for 5 minutes and enjoy!
Pie Crust Recipe