Crustless Chicken Pot 'Pie'
with Crunchy Cheesy Topping
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
When you say no to carbs, you say no to traditional doughy crusts—but not to deliciously crusty toppings! Aged cheddar and butter-toasted panko are a delectable capper for creamy comforts, encasing a hearty combo of chicken, kale, peas and carrots.
We will send you:
- 340g Diced chicken thighs
- 120g Chopped kale
- 200g Diced carrots
- 50g Diced onions
- 150g Green peas
- 30ml Vegetable demi-glace
- 30g Panko
- 1g Herbes de Provence
- 60ml Heavy cream
- 30g Grated aged cheddar
Contains: Milk • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Small pan
3 or 6 tbsp Butter
Total Fat
38 g
Saturated Fat
19 g
Sodium
630 mg
Total Carb
42 g
Sugars
13 g
Protein
48 g
Fibre
9 g
Preparation
Start the chicken pot 'pie'
- Pat the chicken dry; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken, onions, carrots and herbes de Provence.
- Cook, stirring occasionally, 3 to 4 min., until lightly browned.
Finish the chicken pot 'pie'
- To the pan, add the demi-glace, cream, kale, peas, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 3 to 4 min., until slightly thickened and the chicken* is cooked through.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Make the panko topping
- Meanwhile, in a small pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the panko and toast, stirring often, 2 to 3 min., until golden.
- Transfer to a bowl and let cool.
- Add the cheese and black pepper; stir well.
Plate your dish
- Divide the chicken pot 'pie' between your plates.
- Sprinkle with the panko topping. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
