Chicken Pot Pie from CBS Dream Team

By Tdunl

Ingredients

• For the Crust:
• ● • 3 6-oz. large boneless skinless chicken breasts
• ● • 1 tablespoon cumin
• ● • 1/2 teaspoon freshly ground black pepper
• ● • 3/4 cup water
• ● • 1 large onion, quartered
• ● • 3 medium carrots, peeled and quartered
• ● • 3 medium stalks of celery, quartered
• ● • 2 garlic cloves
• ● • 1 tablespoon olive oil
• ● • 1/4 cup quinoa flour
• ● • 2 cups frozen peas, thawed
• ● • Juice of 1/2 a lemon
• ● • 2 1/2 cups unsweetened almond milk
• ● • 1 tablespoon fresh thyme leaves
• ● • 1 tablespoon dried oregano
• ● • 1 teaspoon turmeric
• ● • 1/2 cup flat leaf parsley, roughly chopped
• ● • 12 sheets phyllo dough
• ● • 3 teaspoons olive oil

Preparation

Step 1

1. Preheat the oven to 400°F. Lightly spray 5 small individual 8-ounce mini pots, or baking dishes with olive oil spray.

2. Season the 3 large chicken breasts with 1 tablespoon of cumin and ½ a teaspoon of freshly ground pepper.

3. Heat a large ovenproof non-stick pan on high heat until very hot. Place the chicken breasts in the pan and sear for 4 minutes on one side. Turn over and sear the chicken for another minute, then add ¾ cup water and place the pan in the oven for 20 minutes, or until the chicken breasts are cooked through.

4. Peel and quarter your onion, peel and quarter 3 carrots, quarter 3 stalks of celery, and peel 2 garlic cloves.

5. To a food processor, add the onion, carrots, celery, and garlic. Blend the veggies until they are chopped into small bite sized pieces. Do not over blend; you still want your vegetables to have texture.

6. In a large Dutch oven or in a heavy bottomed pot on medium high heat, add 1 tablespoon of olive oil. To the hot oil, add all of the chopped vegetables. Stir periodically until softened, about 6 minutes.

7. Add ¼ cup quinoa flour to the softened veggies, and gradually add the 2½ cups almond milk to the pot. Stir and simmer until the mixture thickens, about 5 minutes.

8. Chop ½ a cup of parsley and juice ½ a lemon. Set aside.

9. Turn the heat off and then add 2 cups thawed frozen peas, lemon juice, and parsley to the filling.

10. Remove the cooked chicken from the oven and allow it to rest while you make the crust.

11. To assemble your mini chicken pot pies: Cut your cooked chicken breast into bite-sized pieces. Add the cooked chicken to the veggie mixture in the pot. Combine everything together.

12. Spoon the pot pie filling into each of the sprayed individual baking pots or dishes. Bake in oven for 15 min



To make the crust, preheat the oven to 400°F.

1. Lightly scrunch up each sheet of Phyllo dough and place onto a baking sheet. Scrunch up 8 sheets in total.

2. Drizzle 3 tablespoons of olive oil evenly over the scrunched up dough. Bake for 8 minutes until golden and crisp.

3. Once the crust is done place the crust over the top of each portion and serve.