Crustless Chicken Pot Pie
This tasty crustless chicken pot pie is super easy to make, and will be on the table within 30 minutes! Flavorful and comforting, the entire family will love it! Paleo, Whole30, dairy-free, nut-free.
Servings: 4 people
Calories: 527kcal
Ingredients
- 1 lb chicken breasts (16 oz)
- 2 bags frozen peas and carrots or 2 cups fresh peas and 2 cups diced carrots
- 3 cups potatoes, diced
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tapioca starch or cassava flour
- 2 tablespoons room temperature water
Instructions
- Cook chicken in a pan over medium heat until done. Remove from heat and add in frozen peas and carrots, potatoes, coconut milk and chicken broth. Cover and simmer until veggies are cooked.
- Add in poultry seasoning, salt and pepper. Stir. Chop chicken into bite-sized pieces once cooled.
- To a small dish, add tapioca starch and room temperature water. Stir until no clumps are left.
- Add tapioca and water mixture to the pan. Stir until the sauce begins to thicken. Add in chopped chicken, and cook for one more minute, or until thickened to a sauce that coats all of the veggies and chicken. Remove from heat and serve immediately.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 527 calories, 20 g total fat, 53 g total carbs, 12 g fiber, 41 g protein