Chicken Pot Pie- Grain Free

Boy oh boy do I have ya’ll a comfort food recipe! I tried this recipe out this weekend and I have to say it is probably my favorite one that I’ve tried in a while! You get amazing vegetables which you can change up with all the comfort food taste! What is even better is it makes a great meal prepping option and taste even better the next day!

Here’s what you’ll need;

  • 2 Tbsp coconut oil or
  • onion, minced
  • yellow squash, thinly sliced
  • 16 asparagus spears, cut into pieces
  • 1 cup kale
  • cups bone broth
  • ¼ cup coconut milk (can)
  • Tbsp arrowroot powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cooked chicken breasts, cubed
  • Tbsp parsley

For the Topping;

  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp pepper
  • eggs
  • ½ cup coconut oil, melted
  • ¼ cup coconut milk (can)
  • tsp apple cider vinegar
  1. Heat oil in a large skillet over medium heat. Add onion, yellow squash, kale, and asparagus. Sauté until tender. Add 2 cups chicken broth and coconut milk.
  2. In a small bowl, add arrowroot powder, a tablespoon of cold water and mix. Add to vegetable skillet, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more bone broth, stirring until you reach desired consistency. Season with salt and pepper, then stir in cooked chicken and parsley. Pour pot pie filling into a 13 x 9 inch baking dish, set aside.
  3. Preheat oven to 400 degrees F.
  4. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.
  5. Spoon topping batter over pot pie filling in equal portions. Bake 20 to 25 minutes or until topping is golden and a little crusty.

You’re done! Enjoy! I want to know what you think when you try it!

Food Junkie

Everyone loves food right? I do! It’s hard to juggle eating semi healthy and life. I’ve dabbled with meal prepping but never really stuck with it. When things got busy I went back to my old eating habits. If I don’t meal prep I don’t cook during the week which equals junk food for me! I’ve been doing solid meal prep for about 3 weeks now and it’s so easy to just grab food and go during the week. I’ll be sharing some awesome recipes I find along the way :).  I do mostly a low carb diet to eliminate food sensitivities.

My favorite so far is a Honey Balsamic Chicken and Veggies and its a one pan and done! You can modify the recipe with different vegetables to change it up a bit.

For the Sauce

  • mix  balsamic vinegar, honey, Dijon, garlic, oregano and basil together
  • In large bowl, combine balsamic vinegar mixture and chicken
  • marinate for at least 30 minutes to overnight. Drain the chicken from the marinade.
  • Preheat oven to 400 degrees F.
  • I used coconut oil to coat my pan.
  • Now place any vegetables you want in the pan. My favorite is zucchini, grape tomatoes, bell peppers, kale, and broccoli but I’ve also used asparagus, and squash too!
  • Place into oven and cook until the chicken is completely cooked through,  about 25-30 minutes. If you use asparagus add it during the last 10 minutes of cooking time.
  • Enjoy!
For the chicken
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

I found the recipe from Damn Delicious and it really is delicious! Let me know if you try it and what you think!

http://damndelicious.net/2015/07/10/honey-balsamic-chicken-breasts-and-veggies/