Deconstructed Chicken Pot Pie
SERVINGS 5
Ingredients
- 1 lb chicken breasts
- 3 cups carrots
- 3 cups celery
- ½ onion
- 1 lb turnips
- 6 oz peas
- 14 oz chicken broth
- ¼ cup unsweetened almond milk
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp olive oil
- salt & pepper
Instructions
FOR THE CHICKEN
- Wash 3 stalks of celery and peel 3 carrots. Cut the vegetables and ½ of an onion into a small dice.
- Heat 1 Tbsp of olive oil in a large pot over medium high heat. Add the vegetables and cook until the onions are translucent.
- Add the chicken breast and 14.5 oz can of chicken broth. Cover the pot and reduce the heat to medium low. Cook for 25-30 minutes or until the chicken has cooked through.
- Once the chicken has cooked remove it from the pot and shred with two forks.
- Mix 2 Tbsp of cornstarch with 2 Tbsp of cold water and add to the pot to create a gravy. Stir to incorporate and bring to a boil to thicken.
- Once the sauce has thickened, add the shredded chicken and peas.
FOR THE ROASTED CARROTS
- Preheat your oven to 400°F.
- Wash and peel the carrots and cut on a bias to pieces about 1″ thick and 2-3″ long.
- Transfer the carrots to a sheet pan, oil and bake for 20 minutes, flipping halfway through.
FOR THE MASHED TURNIPS
- Wash and cut the turnips into a large dice. Boil in a large pot of water until soft.
- Drain the water and add ¼ cup of almond milk. Mash until smooth
PLATING
- Divide your ingredients evenly between 5 containers.
