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Chicken or Turkey Mini Pot Pies
Recipe from Whole Food for Your Family, page 105
Ingredients
For the Mashed Potatoes
- 1 1/2 pounds yellow potatoes roughly chopped into cubes
- 3 tablespoons vegan butter or ghee
- 3 tablespoons canned full-fat unsweetened coconut milk or other dairy-free milk of choice
- 1 teaspoon salt
- 1 large eggs
For the Gravy:
- 6 tablespoons vegan butter or ghee
- 1/4 cup cassava flour or can use a 1:1 flour or white flour if you don't need gluten-free
- 1 1/4 cups chicken broth or turkey broth, or bone broth
- 1/2 teaspoon salt
For the filling
- 1/2 pound boneless skinless chicken breast steamed and shredded, about 1.5 cups; can also use leftover turkey breast
- 1 cup mixed veggies see notes for Whole30
Flavor Boost Powder
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- MAKE THE POTATOES: In a large pot, bring 10 cups of water to a boil over high heat, then add the potatoes. Boil until the potatoes are tender, about 10 minutes. Drain the potatoes and return them to the pot. Add the butter, milk, and salt and mash the potatoes until creamy. Stir in the egg until well combined.
- If making individual pot pie cups, scoop 3 tablespoons of the mashed potato mixture into 12 muffin wells. Using the back of a spoon or another flat utensil that is slightly smaller than the muffin well, coat the inside of each well with the potatoes so that you've formed 12 pie "cups." Bake for 12 minutes until lightly browned. Do not turn off the oven. If making 1 large pie, set aside the mashed potatoes.
- MAKE THE FLAVOR BOOST POWDER: In a small bowl, whisk together the seasonings to make the flavor boost powder. You will only need 2 teaspoons for this recipe. Store the remaining powder in a sealed container in the pantry for up to 6 months. Great for flavoring soups, gravy, and veggies!
- MAKE THE GRAVY: While the potatoes bake (or are set aside, if making a large pie), make the gravy. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until well combined, about 2 minutes. Stir in the broth, 2 teaspoons flavor boost powder, and salt. Cook for 3-4 minutes more, until the mixture starts to thicken. Remove the pot from the heat and set aside.
- MAKE THE FILLING: In a large bowl, combine the chicken or turkey and veggies. Stir in 3/4 cup of the gravy. If making individual pot pie cups, add 2 generous tablespoons of filling to each mashed potato cup. Bake for 15 minutes, until mixture is bubbly and browned.
- If making 1 large pie, add the filling to a 9-inch pie pan. Top with the mashed potatoes and bake for 30 minutes, just until potatoes begin to brown.
- Let pies cool for 5-10 minutes before serving, then drizzle with remaining gravy.
- FREEZE: Store mini pot pies or remaining pot pie in a sealed container for up to 3 months.
Nutrition
Calories: 493kcalCarbohydrates: 45gProtein: 21gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 84mgSodium: 1756mgPotassium: 1144mgFiber: 7gSugar: 2gVitamin A: 3609IUVitamin C: 40mgCalcium: 67mgIron: 3mg
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