Healthy Kid Friendly Chicken Or Turkey Pot Pie Food

HEALTHY CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
• Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
• Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
• Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
• Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

LIGHTENED UP CHICKEN POT PIE

Steps:

• For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
• If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
• In a large pot, add 1/2 tablespoon olive oil and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
• Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
• Next add remaining 1/2 tablespoon butter (or vegan butter) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent.
• Vigorously whisk in 1/3 cup flour and 1/2 cup chicken broth at the same time until smooth and no lumps remain. Stir in reserved cooking liquid, potatoes, carrots, chicken, frozen peas, thyme, salt and pepper.
• Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
• Preheat oven to 375 degrees F.
• Coat a deep skillet or large deep dish pie pan with nonstick cooking spray (you can also use a 2 quart sized skillet). Add pot pie mixture.
• Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits in top of crust or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash.
• Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!

HEALTHY KID FRIENDLY CHICKEN OR TURKEY POT PIE

Steps:

• Preheat oven 375 degrees.
• Heat enough olive oil to thinly films the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add carrots and cook 5 minutes to soften.
• Set aside.
• Melt butter. Wisk in flour and mix well. Mixture will be dry. Gradually add 1 Cup stock to the saucepan. Cool 2-3 minutes until mixture begins to thicken and takes on a golden color.
• Add chicken, corn and any additional stock to achieve consistency. (Some like it soupy, some like it thicker.) Add salt to taste.
• Place Mixture in baking dish and top with pie crust. Bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly.
• **Variation: Mashed potatoes can be substituted for pie crust topping.
• **The longer you leave the chicken in the poached water to cool, the moister it will be.

NEXT-DAY TURKEY POT PIE

Steps:

• Set your refrigerated pie crust out to thaw.
• Chop and shred all left over turkey. You can use either kind of meat for this. Mix in the Cream of Chicken soup and drained mixed veggies. This should be kind of thick to stir.
• Add salt and pepper to your own taste.
• Spray pie pans with non-stick spray. (You can use shallow cake pans but they will take longer to bake.).
• Place unrolled pie crust into the pan and nip off the extra dough around the edges. Be sure to leave some on the rim to mesh with the top crust.
• Fill the pie leaving maybe two to three centimeters from the top with the turkey veggie mixture. Smooth it flat.
• Cover with a top crust and cut steam vents in to the crust.
• Cover the edges with aluminum foil.
• Bake as you would any two crust pie. Remember the mixture is pretty much cooked already you just need to bake the crust.
• Remove the aluminum foil for the last five or so minutes until the whole top crust is golden brown and semi-stiff.
• Serve like pie and enjoy!

FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
• Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
• Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
• Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
• Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
• Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
• Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.