One-Pot Chicken Pot Pie
Ingredients
- 2 tbsp avocado oil
- 1 large yellow onion, finely chopped
- 1 pound russet potatoes, divided (peeled and cut into 1/2″ dice)
- 1 ½ cups chicken broth
- ⅓ cup original nut pods, or full fat coconut milk from a can
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound cooked and chopped chicken breasts
- 3 cup frozen peas & carrots
- 1 cup frozen chopped green beans
- 1 teaspoon finely chopped fresh thyme
- ½ teaspoon finely chopped fresh rosemary
Instructions
- Heat a large skillet over medium heat until hot.
- Add 1 tablespoon of oil and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally.
- Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
- Transfer the potato mixture from skillet to a blender or food processor. Add the nut pods to the blender and process until smooth and creamy the set aside.
- Add the other tablespoon of oil as well as remaining potatoes to pan along with salt, and pepper. Cook for 7 minutes, stirring occasionally. Then add frozen peas, carrots and green beans.
- Raise heat to medium and cook for 5-7 minutes until vegetables are just starting to soften. Add chicken, creamy potato mixture, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.
Notes
- If you want a full chicken pot pie with a crust, use an ovenproof skillet and when the recipe is done, lay a pie crust over the top, brush with some egg and poke holes in it with a fork then bake at 400 for 25-30 mins.
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