nutritionist Chelsea

Hi, I’m Chelsea, a nutrition coach ready to empower you with science-based info to help you become the healthiest version of yourself! Enjoy exploring my recipes and services offerings!

Individual Chicken Pot Pies

It’s that time of year to get curled up on the couch with a big blanket and dig into a hot ramekin of homemade chicken pot pie. The great thing about making individual pot pies is that you don’t have to share ;) This recipe makes 4 individual chicken pot pies and can be frozen for a heat and serve dinner later!

What (your ingredients): 2 tablespoons olive oil 1/2 cup green beans, diced 2 large carrots, diced 2 ears of corn, kernels removed (or you could use 1/2 cup frozen corn kernels) 1 cup frozen peas 1/4 cup dry white wine White meat of 1 rotisserie chicken, pulled or diced into bite-size pieces Salt and Pepper, to taste 2 tablespoons butter 1/4 cup whole wheat pastry flour (great replacement for all-purpose white flour-check out the "Why" below!) 2 cups vegetable or chicken stock, heated Pie crust or pastry dough of choice, divided for use for 4 ramekins

How (your directions):

Heat olive oil over medium heat. Add green beans, carrots, corn, and peas and cook for 10 minutes. Use white wine to deglaze the delicious flavor-bits that form on the bottom of the pan.

Chicken Pot Pie

Add chicken and season to taste.

In a separate saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes.

Chicken Pot Pie

Add hot stock and whisk until smooth and reduced to a gravy consistency, about 5 minutes.

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Add chicken-vegetable mixture to saucepan, and coat with the gravy.

Chicken Pot Pie

Spoon pot pie mixture into 4 individual ramekins. Top with raw pie crust. Using a sharp knife, cut 2 slits into the top of each pie crust. Bake for 45-50 minutes on a baking sheet (you don't want chicken pot pie dripping in your oven!).

Chicken Pot Pie

For two people, bake only 2 ramekins and place the second set of 2 in the freezer for a super-quick and easy bake another time.

Serve hot. Enjoy!

Why (the science):: The majority of pastry and pie dough is made with white flour instead of whole wheat flour because whole wheat flour is much denser. But there is an alternative flour that melds the flakiness of white flour and the health benefits of whole wheat flour: whole wheat pastry flour! Want to know more about why you should be eating whole grains instead of the refined white counterparts? Sign up for my newsletters [uji_popup class="primary-button clickme" id="200"]HERE[/uji_popup]

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