REDEFINED CURRY CHICKEN POT PIE
Makes 2 personal size pot pies:
I used a 6 inch round ceramic baking dish * you could overlap the tortillas and make it in a larger circular dish or use puff pastry
Macros per serving (with rise & puff tortilla):
Calories: ~500 kcal
Protein: ~36g
Carbohydrates: ~40g
Fat: ~20g
Fiber: ~5g
INGREDIENTS:
Avocado or olive oil spray
1 small onion, diced
4 cloves of garlic (or 4 frozen cubes)
1 tbsp curry powder
1 tsp turmeric
1 tbsp flour (I used All purpose but gluten free flour would work too)
3 cups chicken bone broth
½ cup Greek yogurt
2 cups shredded rotisserie chicken (no skin, no fat)
2 cups frozen veggies (I used carrots, peas, and green beans mix)
Salt and pepper
2 rise and puff tortillas (could also use puff pastry if you can’t find these)
1 egg
DIRECTIONS:
1. Preheat oven to 400. Heat a large skillet over medium high heat, add olive oil or avocado spray. Sauté onion until translucent. Add garlic and stir until fragrant. Add curry powder and turmeric to coat veggies. Finally, add flour and stir until flour is cooked. Be careful not to let burn.
2. Put Greek yogurt in a separate small heat proof bowl. Add Chicken broth to skillet, stirring well. Once liquid is hot, take a couple spoonfuls and dump it into separate bowl with Greek yogurt. This is to temper it. Once combined, whisk it in skillet to combine.
3. Add chicken and veggies. Stir and season with salt and pepper. Taste and add more seasoning if needed.
4. Spoon in bakeware. Top with tortilla or puff pastry. Mix egg in another small bowl. Brush egg wash on top of tortilla and sprinkle with salt/pepper.
5. Cook in oven until top is golden and flaky! You may need to move it closer to top of oven or cover with foil depending on if its not cooking through or burning.
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