Description
Quick and easy gluten free chicken curry pot pie! Make several mini pot pies or one regular pie! A chicken curry filling that will warm the body and soul. Dairy Free, healthy, delicious!
Ingredients
Units
Scale
- 2–2 1/2 cups cooked lentils or about 1 cup dry before cooking see notes for cooking lentils. You will need 2 cup broth for cooking lentils
- 3/4 c chopped white onion onion
- 1 tsp minced garlic (about 2 garlic cloves)
- 2 tsp olive oil or ghee
- Add 1 cup shredded roasted chicken (cooked). Best to use leftover chicken or turkey. You can also use precooked chicken sausage.
- 2 tsp curry powder (Each curry powder is different. I used simply organic curry powder which isn’t as hot.
- Sea Salt and pepper about 1/4 to 1/2 tsp each depending on your preference
- 3 c packed spinach leaves
- 1/2 to 2/3 c coconut milk (lite or regular) depending how much lentils you use.
- 1 tbsp arrowroot or cornstarch
- 1 gluten free Pie crust dough (I used my 3 Gluten Free pie crust).
- You can use mini round baking pots (about the size of a large soup bowl) or mini loaf pans work too. *This will also make 1 pot pie if you want to use a pie pan
Instructions
- First rinse your lentils and cook in pot or rice cooker according to directions. I use 1 cup lentils to 2 cup vegetable broth in a rice cooker. Super easy! Or you can cook on stove.
- Remove lentils from pot and place in bowl.
- Make sure you have your gluten free pie crust rolled and ready to go. The pie crust should be able to cover your pots or pie pan.
- Next heat a skillet to medium heat. Add your oil, garlic, onion, and cook until fragrant and onion are starting to brown.
- Next add in your 1 cup of shredded roasted chicken or cooked chicken of choice. Then add in about 2 cups or more of your lentils. Mix together with onion, garlic.
- Add your curry, salt, pepper, potato starch (or flour), and coconut milk. Mix again on medium heat.
- Last add your spinach leaves. Place on top and cover so they steam on top of the coconut curry chicken dish.
- Wait until they start to wilt then mix all together with the chicken, coconut curry.
- All together this should cook up in about 10 -15 minutes or so. Then remove pan from heat while you prepare the dishes.
- Fill each mini pot full with the spinach lentil curry chicken mixture. Place a circular piece of gluten free dough on top of each pot and pinch the crust to the edges. If you are using a pie pan, just fill it 3/4 full then place larger piece of dough on top. If you are using mini loaf pans, tuck the dough down the sides of the pan to cover filling.
- Brush olive oil or ghee/butter on of each. Bake at 350F for about 20-30 minutes or until golden brown.
Notes
- Make individual pot pies, one bigger pot pie, or even 6-8 mini chicken curry pot pie muffins. Just adjust the dough size.
- Cooking times will vary depending on the type of crust you use. Baked in my 3-ingredient gluten free pie crust takes about 30 mintues
- To cook lentils – use 1 cup lentils to 2 1/2 cup vegetable broth in a rice cooker. Or you can cook on stove. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 20 minutes or so. IMPORTANT I found it best to use less broth when cooking lentils for this dish. So they don’t get soggy when cooking again. Use 2 to 2 1/2 cup water or broth per 1 cup dry.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: main, dinner
- Method: oven
- Cuisine: Thai
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 328
- Sugar: 2.9g
- Sodium: 388.9g
- Fat: 8.8g
- Saturated Fat: 2.8g
- Carbohydrates: 46.3g
- Fiber: 7.8g
- Protein: 16.1g
- Cholesterol: 17.5g