Chicken Pot Pie (sweet potato dough)
As I was looking online for chicken pot pie recipes, I started to realize how much butter gets used to make them. I really wanted to make a healtheir version, but the challenge was to find a butter replacement that maintains the rich and flavorful taste of this traditional meal. I decided to use sweet potatoes for the cover and homemade gravy for the filling. I hope you like this recipe and your feedback is always appreciated.
servings=4 casserole plates, prep time=60min, price=$3/plate
zero.Stuffing:4 large chicken thigh pieces, frozen or fresh vegetable mix (green peas, green beans, butternut squash, carrots, leeks). Gravy: 2 tbsp butter, 2 tbsp flour, 1 tbsp corn starch, 3 tbsp red vinegar, 2 bay leaves, 1/2 tbsp 5 spice mix, 1/2 cup wine, and 4 cups of vegetable or chicken stock. Cover: 2 large sweet potatoes, 2 cups of bread crumbs, 1 tbsp butter, chives, and dill.
1.Cooking the chicken: In a large pan, heat 2 tbsp of olive oil and add the chicken thighs. Cook for 30 min or until no water comes out when you press the chicken. Set the chicken thighs aside
2.Preparing the gravy: In a pot, bring 4 cups of stock to boil. In a separate pan, heat 2tbsp of butter. Slowly add the 2 tbsp of flour and whisk. Transfer the flour butter mixture to the boiling stock. Add the rest of the gravy ingredients listed above and continue to whisk until you get a smooth and thick mixture.
3.Preparing the stuffing: Stir fry the vegetable mix in the same pan you use to cook the chicken (10 min). Transfer the cooked vegetables and chicken to the gravy mix.
4.Sweet Potato dough: Fill a large pot with water and bring to boil. Place the potatoes and cook until they are soft. Mash the potatoes and add 2 cups of bread crumbs, 1 tsbp butter, chives, and dill.
5.Spoon the chicken mixture into each of the casserole plates. Roll the sweet potato dough (once it is cooled to room temperature) on a plastic wrapper. Cut according to the shape of the casserole. Flip the plastic wrap and cover the cassrole with the potato dough. Bake in the oven at 400F for 10-15 minutes. Take out and serve. Enjoy healthy cooking :)
gourmet. garnish with dill and cheese. Serve the hot casseroles on wooden boards. Chicken Pot Pie (sweet potato dough)
As I was looking online for chicken pot pie recipes, I started to realize how much butter gets used to make them. I really wanted to make a healtheir version, but the challenge was to find a butter replacement that maintains the rich and flavorful taste of this traditional meal. I decided to use sweet potatoes for the cover and homemade gravy for the filling. I hope you like this recipe and your feedback is always appreciated.
servings=4 casserole plates, prep time=60min, price=$3/plate
zero.Stuffing:4 large chicken thigh pieces, frozen or fresh vegetable mix (green peas, green beans, butternut squash, carrots, leeks). Gravy: 2 tbsp butter, 2 tbsp flour, 1 tbsp corn starch, 3 tbsp red vinegar, 2 bay leaves, 1/2 tbsp 5 spice mix, 1/2 cup wine, and 4 cups of vegetable or chicken stock. Cover: 2 large sweet potatoes, 2 cups of bread crumbs, 1 tbsp butter, chives, and dill.
1.Cooking the chicken: In a large pan, heat 2 tbsp of olive oil and add the chicken thighs. Cook for 30 min or until no water comes out when you press the chicken. Set the chicken thighs aside
2.Preparing the gravy: In a pot, bring 4 cups of stock to boil. In a separate pan, heat 2tbsp of butter. Slowly add the 2 tbsp of flour and whisk. Transfer the flour butter mixture to the boiling stock. Add the rest of the gravy ingredients listed above and continue to whisk until you get a smooth and thick mixture.
3.Preparing the stuffing: Stir fry the vegetable mix in the same pan you use to cook the chicken (10 min). Transfer the cooked vegetables and chicken to the gravy mix.
4.Sweet Potato dough: Fill a large pot with water and bring to boil. Place the potatoes and cook until they are soft. Mash the potatoes and add 2 cups of bread crumbs, 1 tsbp butter, chives, and dill.
5.Spoon the chicken mixture into each of the casserole plates. Roll the sweet potato dough (once it is cooled to room temperature) on a plastic wrapper. Cut according to the shape of the casserole. Flip the plastic wrap and cover the cassrole with the potato dough. Bake in the oven at 400F for 10-15 minutes. Take out and serve. Enjoy healthy cooking :)
gourmet. garnish with dill and cheese. Serve the hot casseroles on wooden boards. Chicken Pot Pie (sweet potato dough)
As I was looking online for chicken pot pie recipes, I started to realize how much butter gets used to make them. I really wanted to make a healtheir version, but the challenge was to find a butter replacement that maintains the rich and flavorful taste of this traditional meal. I decided to use sweet potatoes for the cover and homemade gravy for the filling. I hope you like this recipe and your feedback is always appreciated.
servings=4 casserole plates, prep time=60min, price=$3/plate
zero.Stuffing:4 large chicken thigh pieces, frozen or fresh vegetable mix (green peas, green beans, butternut squash, carrots, leeks). Gravy: 2 tbsp butter, 2 tbsp flour, 1 tbsp corn starch, 3 tbsp red vinegar, 2 bay leaves, 1/2 tbsp 5 spice mix, 1/2 cup wine, and 4 cups of vegetable or chicken stock. Cover: 2 large sweet potatoes, 2 cups of bread crumbs, 1 tbsp butter, chives, and dill.
1.Cooking the chicken: In a large pan, heat 2 tbsp of olive oil and add the chicken thighs. Cook for 30 min or until no water comes out when you press the chicken. Set the chicken thighs aside
2.Preparing the gravy: In a pot, bring 4 cups of stock to boil. In a separate pan, heat 2tbsp of butter. Slowly add the 2 tbsp of flour and whisk. Transfer the flour butter mixture to the boiling stock. Add the rest of the gravy ingredients listed above and continue to whisk until you get a smooth and thick mixture.
3.Preparing the stuffing: Stir fry the vegetable mix in the same pan you use to cook the chicken (10 min). Transfer the cooked vegetables and chicken to the gravy mix.
4.Sweet Potato dough: Fill a large pot with water and bring to boil. Place the potatoes and cook until they are soft. Mash the potatoes and add 2 cups of bread crumbs, 1 tsbp butter, chives, and dill.
5.Spoon the chicken mixture into each of the casserole plates. Roll the sweet potato dough (once it is cooled to room temperature) on a plastic wrapper. Cut according to the shape of the casserole. Flip the plastic wrap and cover the cassrole with the potato dough. Bake in the oven at 400F for 10-15 minutes. Take out and serve. Enjoy healthy cooking :)
gourmet. garnish with dill and cheese. Serve the hot casseroles on wooden boards. Chicken Pot Pie (sweet potato dough)
As I was looking online for chicken pot pie recipes, I started to realize how much butter gets used to make them. I really wanted to make a healtheir version, but the challenge was to find a butter replacement that maintains the rich and flavorful taste of this traditional meal. I decided to use sweet potatoes for the cover and homemade gravy for the filling. I hope you like this recipe and your feedback is always appreciated.
servings=4 casserole plates, prep time=60min, price=$3/plate
zero.Stuffing:4 large chicken thigh pieces, frozen or fresh vegetable mix (green peas, green beans, butternut squash, carrots, leeks). Gravy: 2 tbsp butter, 2 tbsp flour, 1 tbsp corn starch, 3 tbsp red vinegar, 2 bay leaves, 1/2 tbsp 5 spice mix, 1/2 cup wine, and 4 cups of vegetable or chicken stock. Cover: 2 large sweet potatoes, 2 cups of bread crumbs, 1 tbsp butter, chives, and dill.
1.Cooking the chicken: In a large pan, heat 2 tbsp of olive oil and add the chicken thighs. Cook for 30 min or until no water comes out when you press the chicken. Set the chicken thighs aside
2.Preparing the gravy: In a pot, bring 4 cups of stock to boil. In a separate pan, heat 2tbsp of butter. Slowly add the 2 tbsp of flour and whisk. Transfer the flour butter mixture to the boiling stock. Add the rest of the gravy ingredients listed above and continue to whisk until you get a smooth and thick mixture.
3.Preparing the stuffing: Stir fry the vegetable mix in the same pan you use to cook the chicken (10 min). Transfer the cooked vegetables and chicken to the gravy mix.
4.Sweet Potato dough: Fill a large pot with water and bring to boil. Place the potatoes and cook until they are soft. Mash the potatoes and add 2 cups of bread crumbs, 1 tsbp butter, chives, and dill.
5.Spoon the chicken mixture into each of the casserole plates. Roll the sweet potato dough (once it is cooled to room temperature) on a plastic wrapper. Cut according to the shape of the casserole. Flip the plastic wrap and cover the cassrole with the potato dough. Bake in the oven at 400F for 10-15 minutes. Take out and serve. Enjoy healthy cooking :)
gourmet. garnish with dill and cheese. Serve the hot casseroles on wooden boards.

Chicken Pot Pie (sweet potato dough)

As I was looking online for chicken pot pie recipes, I started to realize how much butter gets used to make them. I really wanted to make a healtheir version, but the challenge was to find a butter replacement that maintains the rich and flavorful taste of this traditional meal. I decided to use sweet potatoes for the cover and homemade gravy for the filling. I hope you like this recipe and your feedback is always appreciated.

servings=4 casserole plates, prep time=60min, price=$3/plate

zero.Stuffing:4 large chicken thigh pieces, frozen or fresh vegetable mix (green peas, green beans, butternut squash, carrots, leeks). Gravy: 2 tbsp butter, 2 tbsp flour, 1 tbsp corn starch, 3 tbsp red vinegar, 2 bay leaves, 1/2 tbsp 5 spice mix, 1/2 cup wine, and 4 cups of vegetable or chicken stock. Cover: 2 large sweet potatoes, 2 cups of bread crumbs, 1 tbsp butter, chives, and dill.

1.Cooking the chicken: In a large pan, heat 2 tbsp of olive oil and add the chicken thighs. Cook for 30 min or until no water comes out when you press the chicken. Set the chicken thighs aside

2.Preparing the gravy: In a pot, bring 4 cups of stock to boil. In a separate pan, heat 2tbsp of butter. Slowly add the 2 tbsp of flour and whisk. Transfer the flour butter mixture to the boiling stock. Add the rest of the gravy ingredients listed above and continue to whisk until you get a smooth and thick mixture.

3.Preparing the stuffing: Stir fry the vegetable mix in the same pan you use to cook the chicken (10 min). Transfer the cooked vegetables and chicken to the gravy mix.

4.Sweet Potato dough: Fill a large pot with water and bring to boil. Place the potatoes and cook until they are soft. Mash the potatoes and add 2 cups of bread crumbs, 1 tsbp butter, chives, and dill.

5.Spoon the chicken mixture into each of the casserole plates. Roll the sweet potato dough (once it is cooled to room temperature) on a plastic wrapper. Cut according to the shape of the casserole. Flip the plastic wrap and cover the cassrole with the potato dough. Bake in the oven at 400F for 10-15 minutes. Take out and serve. Enjoy healthy cooking :)

gourmet. garnish with dill and cheese. Serve the hot casseroles on wooden boards.