Clean eating chicken pot pie recipe

Make several small slits in the top to allow steam to escape. Roll out into a 14-by-19-inch rectangle.

Bake in the preheated oven for 30 to 35 minutes or until pie crust is golden brown and filling is bubbly.

Clean eating chicken pot pie recipe. Unroll pie crusts on a lightly floured work surface placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter.

Place half the strips diagonally across the chicken mixture leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. A simple chicken soup recipe made in an Instant Pot says Shelly Exel-Miles.

I do not add noodles to mine however if you wanted to add noodles I would release pressure after about 10 minutes instead of naturally add the noodles and set on Manual for 3 to 5 minutes. I use all organic produce. In a large deep pan over medium high heat melt the butter or oil and add the coconut flour and stir until the butter or oil is absorbed.

It will be crumbly and dry. Let it toast for a minute or two until the color deepens slightly. Add the vegetables and toss to combine and coat them with the coconut flour.

Pour warm chicken filling into the crust. Cover with top crust seal the edges and cut away any excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes or until pie crust is golden brown and filling is bubbly. This healthy chicken pot pie soup is super rich creamy and comforting. Made in the Instant Pot its paleo Whole30 dairy free and gluten free too without skimping on any flavor.

This healthy soup comes together in about 30 minutes and is good enough to eat all week.