Clean eating chicken pot piePosted: May 28, 2010
All the comfort without all the guilt! Delicious, filling and bonus, healthy! This was great to make ahead of time and pop into the oven when we wanted dinner!! I had been searching for a cleaner pot pie for a while and was so happy to find not only this recipe but this blog!
2 C cooked brown rice
1 tbsp flax meal
1/4 C grated parmesan
1 chicken breast, cooked* and cut into cubes
1 tbsp extra-virgin olive oil
1 tsp garlic, minced
2 medium carrots, peeled and chopped
1 turnip, chopped-I omitted
1 leek, white and green parts sliced
1/2 medium red onion, chopped-I omitted, instead of the two items I omitted I added edamame. About a cup
1 C white navy beans, cooked or canned
3 tbsp spelt or whole-wheat flour
2 C chicken broth
1/3 C fat-free plain yogurt
1/2 tsp dried sage
4 oven safe bowls
Preheat oven to 375*F.
Combine flax meal with 2 tbsp of water to make a flax egg. Let sit for a few minutes to thicken.
Combine flax egg with brown rice and parmesan.
Spray bowls with non-stick cooking spray, and divide rice mixture among bowls.
Press rice mixture into the bottom and sides of bowls, to form a crust.
Bake crusts for 10 minutes, remove and let cool.
Meanwhile, heat olive oil in a large skillet, over medium-high heat. Add garlic, and saute for about 1 minute.
Add carrots, turnip, leek and onion, and cook stirring often, for about 5 minutes, or until vegetables soften.
Add flour and cook for 30 seconds, stirring to mix thoroughly.
Add broth and stir until mixture begins to simmer and thicken, about 4-5 minutes.
Stir in yogurt, and mix well. Add beans, chicken and sage. Stir to combine. Season with salt and pepper as desired.
Distribute chicken mixture amongst the four rice crusts. Cover with foil, and bake until filling is bubbling, about 30 minutes. You may want to remove the foil during the last 5-10 minutes to let the top brown.