Gluten/Dairy Free Pot Pie Bowl.. The kids couldn't get enough of this one.
Recipe:
Ingredients:
* 4-5 potatoes, scrubbed and cut in small chunk
* 2 cloves garlic, smashed
* 5 tablespoons extra-virgin olive oil
* 1 pound of chicken, fish or any meat you have on hand. cut into small pieces
* 1 small, finely chopped onion
* 1/2 teaspoon dried thyme
* 2 cups gluten-free chicken broth
* 1 cup frozen mixed vegetable
* 1 cup small broccoli florets
* 2 tablespoons cornstarch
* 1 teaspoon Dijon mustard
* Salt and pepper
Preparation:
1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side.
3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.
4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.
Serves 4
Recipe:
Ingredients:
* 4-5 potatoes, scrubbed and cut in small chunk
* 2 cloves garlic, smashed
* 5 tablespoons extra-virgin olive oil
* 1 pound of chicken, fish or any meat you have on hand. cut into small pieces
* 1 small, finely chopped onion
* 1/2 teaspoon dried thyme
* 2 cups gluten-free chicken broth
* 1 cup frozen mixed vegetable
* 1 cup small broccoli florets
* 2 tablespoons cornstarch
* 1 teaspoon Dijon mustard
* Salt and pepper
Preparation:
1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side.
3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.
4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.
Serves 4
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