I loved my mom's pot pie growing up. As a generally rule, we were not fans of anything remotely mushy, so she would make her pot pie filling, then bake up puff pastry on the side. She would give everyone 1 - 2 shells, and then ladle the pie filling in at the table. I took that inspiration but also tried to make it a little healthier, without loosing any flavor. I utilize the Cauliflower Soup to replace the cream and did a bake tortilla as the shell. I also enjoy a lot of veg in mine, but feel free to play around with the ratios. If you like yours creamier, just add more stock and soup.
Ingredients
1 medium onion, chopped
2 cups chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
2 cups peas
4 garlic cloves chopped
2 tbsp. flour
3 cups chicken stock
1 cup cauliflower soup
1/2 cup fresh parsley
Bouquet garni bag with thyme, bay leaf, toasted coriander and peppercorns
4 tortillas
Directions
Preheat the oven to 350. Spray each side of the 4 tortillas with an olive oil mister or cooking spray and season with salt (plus an additional seasonings you want to try), then place the shells in a muffin tin. Push the middle of the tortillas down and add a small ramekin or even a shot glass to weigh the centers down. Place the shells in the oven and bake 10 min. Remove the glasses in the center and bake 5 more, checking to make sure they don’t burn. Pull when browned.
Oil chicken and season liberally with salt.
Get a large Dutch oven on med high to high heat and brown both sides 7 – 10 min each side. Remove and if you breasts are large, place then place on baking sheet in oven at 350. Bake 10 – 15 min.
Next, add 2 tbsp of oil to your now empty Dutch oven and add the onions. Cook 5 min stirring often, then add mushrooms, carrots, celery and garlic, cook 10 min. Add 2 tbsp flour and stir. Cook another 5 min. Add chicken stock and cauliflower soup, peas and bouquet garnet bag. Bring to a boil, then reduce to a simmer (P&F Tip: get a pot out on the side and warm the chicken stock and cauliflower soup. That way when you add it to your warm simmering veg it will quickly get to a simmer). Simmer 20 - 30 min. Taste and adjust seasoning accordingly.
Once done, cut up your baked and rested chicken. Add it at the end along with the fresh flat leaf parsley. Ladle the pie filling into the tortillas and serve.
