Side note: This is my 300th post. Holy crap, that’s awesome. Thank you guys for continuing to read and support my little blog! ❤
So, apparently the first day of Spring is next week.
Could have fooled me.
Sunday we had absolutely gorgeous weather, but this is what I woke up to yesterday. Not cool.
So, because it’s still freezing and snowy out, comfort food is still a necessity. And chicken pot pie definitely falls under that category, doesn’t it?
As comforting as chicken pot pie is, it doesn’t exactly come with a health halo. So, I put together a Healthy Chicken Pot Pie for you
To make my version stand out a little bit from traditional versions of the dish, I’ve replaced the traditional flaky crust with a cornbread topping. Because really, who doesn’t love cornbread? (We may still be able to be friends if you don’t. maybe). I made this for dinner on Friday night so Eric would have leftovers to get him through the weekend, and it got full approval
Cornbread Chicken Pot Pie
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1/4 cup whole wheat flour
- 3 cups chicken broth
- 1/2 teaspoon xanthan gum
- 3 large chicken breasts, cooked and chopped
- 2 large stalks celery, chopped
- 1/2 cup frozen, fresh or canned peas
- 3/4 cup frozen, fresh or canned corn
- 1 cooked sweet potato, chopped
- 1 handful spinach
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup whole wheat pastry flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons liquid egg whites
- 3/4 cup unsweetened vanilla almond milk (replace with whatever milk suits your fancy)
- 3 tablespoons butter
1. Heat olive oil and butter in large pan. Add onion and cook until tender.
2. Add whole wheat flour to the pan and stir until incorporated. Add chicken stock and increase temperature to high. Cook until bubbling, whisking occasionally.
3. Meanwhile, prepare cornbread. Combine dry ingredients. Add butter, milk, and egg whites and beat until incorporated. Do not overmix. Set aside.
4. When gravy mixture is bubbling, add xanthan gum. Continue to whisk until gravy mixture has thickened. Reduce heat to medium-low.
5. Add chicken, corn, peas, celery, sweet potato, and spinach to gravy mixture. Cook, stirring occasionally until spinach is just wilted.
6. Transfer mixture to a greased 2-quart casserole dish, spreading evenly. Spoon cornbread mixture on top. Cook in a 400 degree oven for 20 minutes, or until cornbread is golden and cooked through.
So much gravy it’s bubbling over a little bit
Oh goodness, this was amazing. The gravy was flavourful and thick (yay xanthan gum!) and the cornbread was the perfect topper. Delicious, hearty food with good nutritional stats – believe me, you cannot go wrong.
This will be a repeater recipe, I can guarantee you that!
I’m off to my early morning class (a presentation at 8:30…that’s just not nice) but I hope you have a great Thursday!
<— Roll, cornbread, hush puppies or biscuit? Cornbread. Unless I’m at Red Lobster – you can’t NOT love those biscuits.
<— Do you still have snow? I’m dreaming of shorts and my gladiator sandals…