Chicken Pot Pie
Serves 240 mins prep30 mins cook
I basically grew up on chicken pot pie during family dinners so this one is very nostalgic for me—it’s a little bit different than your usual one though, it’s also gluten-free and dairy-free!
0 servings
What you need
Instructions
heat the oil in a large pot over medium heat, then add the diced onion, celery, and carrots. sauté for 7-9 mins, stirring occasionally, until onions are transparent. mix in the diced mushrooms and garlic and sauce for another 5 mins, stirring occasionally. add in the salt, black pepper, thyme, rosemary, and sage. sauté for 3 more mins, then mix in the tapioca flour. stir continuously for 1 minute, then add in the cubed potatoes and chicken broth. cover the pot and bring it to a boil, then reduce heat to low for 15 mins (or until the potatoes are tender to a fork). mix in the frozen peas, shredded chicken, and coconut milk. bring the soup back to a simmer to let the peas cook. season to taste with additional salt, remove from heat, and serve with fresh chopped parsley. store in the refrigerator for up to 4 days or the freezer for up to a month. enjoy!! 💕View original recipe