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US
Metric
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Servings: Servings |
Ingredients
- 2 Whole boneless skinless chicken breast
- 1/2 Cup Chopped Onion
- 1/2 Cup Chopped Carrot
- 1/2 Cup Chopped Celery
- 2 Cloves garlic Grated
- 2 Cups chicken stock
- 1 Cup Coconut or Almond Milk (from a carton)
- 2 Tbsp chopped parsley
- 1/2 Cup dehydrated potato flakes
- 1/2 Cup Frozen Peas Optional
- 1 Packet Warrior Bread Mix
- 1 Cup coconut milk (from a can, including solids)
- 1 Cup Eggs (about 4-5 eggs)
- 2 Tbsp honey
Instructions
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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.
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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.
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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.
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Remove the chicken from the pan and chop/shred it up.
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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.
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Preheat the oven to 400.
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Pour the bread mix into a large bowl.
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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.
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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.
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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.
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Allow to cook for 10 minutes, then serve.
Ingredients
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Instructions
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