Many people eat pot pies for lunch, but a homemade chicken pot pie just tastes better. Imagine the strange looks you get when you pull an upside down pot pie from the microwave. However, they do not have to know how healthy it is unless you want to tell them. 😉
Today for Lunch Audio – June 23, 2016 – Upside Down Chicken Pot Pie – Bob Loescher © 2016
Chicken Pot Pie Inspiration
I could say I loved pot pies as a kid or that this recipe is simple to make, but I would only be telling half the story. I was going through my bakeware and came across the taco shell pans. I had a package of corn tortillas and thought, “I should make a taco salad bowl.” Unfortunately, I had no taco meat. As I contemplated what to fill the shell with, the upside down chicken pot pie popped into my head. Cooks can be weird.
|Nonstick Taco Fluted Dishes – Set Of 4|
Chicken Pot Pie Filling
The filling is almost too simple. Traditional recipes called for a thickened cream sauce usually made from broth, heavy cream, butter and corn starch. There is a lot of “unhealthy” on that list. So I used greek yogurt, almond milk, butter and almond flour. The rest of the recipe is straightforward. Chicken, peas, carrots and fresh parsley. At the last minute, I decided to add petite diced tomatoes.
Fill it, Bake it
Making the pot pie is in the same “too simple” category. Put a corn shell in the pan, fill it with your chicken pot pie filling mixture and top it with cheese. Bake it in the oven for twenty minutes. After it cools for a few minutes, flip over the baking pan onto a plate. There you have it. The upside down chicken pot pie.
At work, you want the entire pot pie heated which means a longer time in the microwave. What does that spell? A heated soggy version of the upside down chicken pot pie. Don’t fret; it still tastes delicious.