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Active: 30 min Total: 40 min
Cuisines

Ingredients

Metric
Servings:
4
Rotisserie Chicken Pot Pie:
  • Rotisserie chicken - 1/2 , shredded
  • Onions - 1/2 , diced
  • Sweet potatoes - 3/4 lb , diced
  • Chipotle peppers - 2 , chopped
  • Egg whites - 4
  • Almond flour - 1 cup
  • Baking powder - 1 tsp
  • Salt - 1 tsp
  • Butter - 1/3 cup + 2 Tbsp
  • Chicken stock - 2 cups
  • Milk - 1 cup ((any type is fine))
  • Corn starch - 1 Tbsp
  • Corn - 1 cup
Microwaved Sugar Snap Peas:
  • Garlic - 3 cloves , minced
  • Sugar snap peas - 1 lb , trimmed
  • Butter - 2 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 1 1/2 Tbsp

Prep

  1. Rotisserie chicken - {Shred the whole chicken if you're making Tuesday's melts - just remember to set half aside} Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
  2. Onions / Sweet potatoes / Chipotles - Prep as directed. (Can be done up to 3 days ahead)
  3. Almond crust - Mix together egg whites, almond flour, baking powder, salt, and first part of butter in a mixer. (Can be done up to 1 day ahead)
  4. {For snap peas} Garlic / Sugar snap peas - Prep as directed. Let your kids help with the snap pea trimming using scissors if they're not ready for knives. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Melt second part of butter in a Dutch oven over medium-heat. Add onions and sweet potatoes with a dash of salt and saute for ~3 minutes.
  3. Stir chicken stock, milk, and corn starch together and then pour into pot. Add chipotle peppers and frozen corn. Bring to a boil and then simmer. Add in chicken. Season to taste with salt and pepper.
  4. Transfer into a baker, like a 9x9 Pyrex, and cover with almond crust. Bake in the oven for about 12 to 15 minutes.
  5. While pot pies are cooking, place garlic and snap peas in a microwave safe container or a glass Pyrex bowl. Add 1 tbsp (14.8 ml) of water and sprinkle with salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes. Cook until snap peas are tender but still have a snap.
  6. While snap peas are cooking, mix together butter, mustard, and syrup. Toss with hot peas to melt the butter. Season to taste with salt and pepper. Enjoy with your homey pot pies.

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