Warrior Chicken Pot Pie + Video

Warrior Chicken Pot Pie + Video

 

 

Care for a visual? Watch this recipe come to life in the video below!

 


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
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Servings Prep Time
4 Servings 2 Hours

Servings Prep Time
4 Servings 2 Hours

Instructions
  1. Heat a small frying pan over medium high heat and add a little olive oil. Add in the chicken, then add the veggies around the chicken. Season with salt and pepper. Cook about 3 minutes to brown the chicken, stirring the veggies as the chicken cooks.

  2. Flip the chicken and cook another 3 minutes to brown the other side. Add in the garlic and cook 2 minutes, stirring the garlic into the veggies.

  3. Add in the chicken stock and stir to combine. Bring to a simmer, reduce the heat to low, and cover. Cook until the chicken is cooked through, about 15 minutes.

  4. Remove the chicken from the pan and chop/shred it up.

  5. Add the milk to the pan, along with the parsley, potato flakes, and frozen peas. Stir to combine. Add in the chicken and bring to a simmer. Cook about 2 minutes, it should be fairly thick, but if not, you can add a little more of the potato flakes. Allow to cool.

  6. Preheat the oven to 400.

  7. Pour the bread mix into a large bowl.

  8. Mix the eggs, coconut milk, and honey in a measuring cup and stir to combine. pour this mixture over the bread mix and stir to combine. Knead with your hands for 1 minute.

  9. Using 4 small springform pans, or one large pie pan, spread the dough mixture onto the bottom and sides of the pan first. Add the filling next, then top the pies with a top layer of dough. Cut a hole in the top so the steam can get out.

  10. Put the pie or pies on a large baking sheet and bake for 30 minutes for the smaller pies, or 40 for the single large pie.

  11. Allow to cook for 10 minutes, then serve.


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Servings Prep Time
4 Servings 2 Hours

Servings Prep Time
4 Servings 2 Hours

Instructions
  1. Heat a small frying pan over medium high heat and add a little olive oil. Add in the chicken, then add the veggies around the chicken. Season with salt and pepper. Cook about 3 minutes to brown the chicken, stirring the veggies as the chicken cooks.

  2. Flip the chicken and cook another 3 minutes to brown the other side. Add in the garlic and cook 2 minutes, stirring the garlic into the veggies.

  3. Add in the chicken stock and stir to combine. Bring to a simmer, reduce the heat to low, and cover. Cook until the chicken is cooked through, about 15 minutes.

  4. Remove the chicken from the pan and chop/shred it up.

  5. Add the milk to the pan, along with the parsley, potato flakes, and frozen peas. Stir to combine. Add in the chicken and bring to a simmer. Cook about 2 minutes, it should be fairly thick, but if not, you can add a little more of the potato flakes. Allow to cool.

  6. Preheat the oven to 400.

  7. Pour the bread mix into a large bowl.

  8. Mix the eggs, coconut milk, and honey in a measuring cup and stir to combine. pour this mixture over the bread mix and stir to combine. Knead with your hands for 1 minute.

  9. Using 4 small springform pans, or one large pie pan, spread the dough mixture onto the bottom and sides of the pan first. Add the filling next, then top the pies with a top layer of dough. Cut a hole in the top so the steam can get out.

  10. Put the pie or pies on a large baking sheet and bake for 30 minutes for the smaller pies, or 40 for the single large pie.

  11. Allow to cook for 10 minutes, then serve.

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