Gluten Free Chicken Curry Pot Pies (Dairy Free

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 2 cups Lentils, cooked
  • 3 cup Spinach, packed leaves
  • 3/4 cup White onion onion

• Baking & Spices

  • 1 tbsp Arrowroot or potato starch
  • 2 tsp Curry powder
  • 1 Pie crust dough, gluten free
  • 1 Sea salt and pepper

• Dairy

  • 2 tsp Olive oil or ghee

Found on cottercrunch.com

Description

Ingredients

• 2-2 ½ cups cooked lentils or about 1 cup dry before cooking see notes for cooking lentils. You will need 2 cup broth for cooking lentils
• ¾ 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 isnt as hot)
• Sea Salt and pepper about 1/4 to 1/2 tsp each depending on your preference
• 3 c packed spinach leaves
• ½ to 2/3 c coconut milk (lite or regular) depending how much lentils you use.
• 1 tbsp arrowroot or potato starch (any GF flour will work)
• 1 gluten free Pie crust dough (I used my Gluten Free pie crust t recipe)

Directions

• 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.