Easy Chicken Pot Pie (black truffle option)
A recipe I think people have a misconception about being difficult or time consuming is chicken pot pie. They are so easy! You get one of the most notoriously comforting fall and winter foods in about 30 minutes. Plus, I actually think they taste better, and they’re a healthy little meal in a cute pot. As soon as the weather starts dipping down, these little pies make their way to our table often…and I’m not mad about it.
I like making them in individual ramekins because I just think they’re more fun, but you could easily make it in a larger serving dish if feeding a crowd. I also switch them up by using whatever veggies I have in the fridge that need to be used up. An even better time saver, I use whatever veggies I have in the freezer that I can dump in the pot – peas, green beans, carrots, pearl onions. Seriously, whatever you have on hand.
Easy Chicken Pot Pie (black truffle option)
Ingredients
- 4 tablespoons oil or ghee
- 5 tablespoons almond flour
- 2 cups chicken stock, heated
- ½ cup full fat coconut milk
- 2 teaspoons arrowroot powder
- 2-3 cups rotisserie chicken, roughly chopped (you can use any precooked chicken you like)
- ¼ cup frozen green beans
- ¼ cup frozen peas
- ¼ cup frozen carrots
- ¼ cup parsley, finely chopped
- 2 teaspoons black truffle oil, optional
- Pink Himalayan salt
- Black pepper
- Puff pastry
- 1 egg
- 1 tablespoon almond milk
Instructions
- Preheat oven to 400⁰F. Heat oil or ghee and flour in a dutch oven or large pot over medium-high heat until flour has cooked down and formed a roux, about 5 minutes.
- Add your heated chicken stock to the pot while whisking. Dilute your arrowroot powder in the coconut milk then add it to the pot and whisk continuously so it doesn’t clump.
- Reduce heat to medium and add your chicken and
- Stir to combine then bring to a simmer until the mixture thickens. *If using fresh veggies, make sure to precook them prior to making your roux.
- Add in the parsley and truffle oil, if using, then season with salt and pepper to taste. Turn off heat and divide mixture amongst 4 ramekins. Cut your puff pastry about and inch larger than the ramekin openings.
- In a small bowl combine your egg and milk to create an egg wash. Brush on the tip edge of each ramekin then place your puff pastry on top and seal around the edges. Brush the top of the pastry with more egg wash. Bake for about 20 minutes or until the pastry is golden brown.
