Creamy Curried Chicken Pot Pie Recipe - Clean Eating Magazine

Creamy Curried Chicken Pot Pie

This creamy curried chicken pot pie is perfect for a rainy day or just when you're craving some comfort food.
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Ingredients

  • 4 tsp grape seed oil, 
divided
  • 8 oz boneless, skinless chicken breast, cut into 
1-inch cubes
  • 1 large carrot, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tbsp peeled and 
puréed ginger
  • 1 tbsp ground coriander
  • 2 tsp each ground cumin and red pepper flakes
  • 1 tsp ground turmeric
  • 1 sweet potato, peeled 
and diced
  • 1 small head cauliflower, chopped into small florets
  • 2 cups low-sodium vegetable stock
  • 1 tbsp tapioca starch
  • 1 red bell pepper, diced
  • 1 cup cooked chickpeas
  • 1 13.5-oz BPA-free can coconut milk
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped fresh 
flat-leaf parsley

Preparation

  1. In a medium stockpot on medium-high, heat 1 tbsp oil. Add chicken and cook until just cooked through, stirring occasionally, about 5 to 7 minutes. Transfer to a plate and set aside.
  2. To stockpot, heat remaining 1 tsp oil. Add carrots, onions, garlic and ginger and sauté until fragrant, about 2 minutes. Add coriander, cumin, red pepper flakes and turmeric and sauté until fragrant, about 1 minute.
  3. Stir in potatoes, cauliflower and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
  4. Whisk together tapioca and 2 tbsp water. Stir in tapioca mixture, bell pepper, chickpeas, coconut milk, salt and pepper. Bring to a simmer, about 5 minutes. Remove from heat and stir in parsley and chicken. Using a ladle or ½-cup measuring cup, add filling to crusts and bake according to crust directions.

Nutrition Information

  • Serving Size: 1 5-inch pie with 1/2 cup filling
  • Calories: 455
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 14 mg
  • Fat Content: 27 g
  • Fiber Content: 6 g
  • Protein Content: 14 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 505 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 15 g