Chicken Pot Pie. Delicious And Easy.In this Cooking Video I’ll Show You How To Make Take An Old Favorite With A Healthy Spin!
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ABOUT ROCKY BARRAGAN
I lost over 140 pounds, kept if off for several years all while just tweaking some of my favorite dishes to make them healthier. In 2008 I decided to start my YouTube Channel so that I can show others that you don’t have to sacrifice taste in order to lose weight.
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Chicken Pot Pie Casserole Recipe
INGREDIENTS
Chicken Strips (Fully Cooked)
• 1 Pound
Garlic, Onion & Shallots (pre chopped package)
• 4.5 oz
Mixed Vegetables of Carrots, Peas, Green Beans & Corn (frozen)
• 1 Pound
Chicken Broth
• 2 Cups
Quinoa Flour
• ¼ Cup
Mini 12 Grain Cracker Rounds (or crackers of your choice)
• 16 oz
Salt
• to taste
Pepper
• to taste
Thyme
• ½ TSP
Olive Oil Spray
RECIPE
Heat oven to 400 degrees.
Spray down a deep pot with Olive Oil Spray and heat.
Toss in your Garlic, Onions & Shallots and cook until translucent.
Add your Mixed Vegetables and Chicken Strips that you’ve diced….heat until warm.
Next add your Quinoa Flour and mix in until your Veg and Chicken are thoroughly coated…this is what will thicken your broth to a gravy.
Add your Chicken Broth and stir until thickened. This should take about 5 minutes.
Add in your spices and stir.
Spray down a casserole dish with Olive Oil Spray.
Crush your Cracker Rounds slightly. You want them basically just broken.
Pour your Casserole into the dish and top with you Cracker Rounds.
Cover and pop into the oven for 20 minutes.
Allow to cook and serve and enjoy!
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