Main Dishes

Chicken-Pot-Pie Crumble

Lauren Allen
November 14, 2014

A delicious chicken filling with a parmesan biscuit topping! We love this version better than the traditional pie crust!

5
1 lb. chicken, boneless, skinless
8 oz. frozen veggie mix of carrots, peas, green beans and corn
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1/4 tsp dried thyme or rosemary
1 3/4 cup reserved water (from boiling chicken)
2 tsp Better than Bullion paste (or substitute 2 chicken bullion cubes)
1 cup milk
For the crumble:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 cup butter, cold and cut into small pieces
1/2 cup fresh shredded Parmesan cheese
3/4 cup + 2 Tbsp half and half
For the crumble Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper and garlic powder. Add the butter and cut in with a fork until the mixture resembles coarse...
See the full directions on my site
Nutritions

Calories
776

Sodium
1208mg
50% DV

Fat
44g
68% DV

Protein
42g
84% DV

Carbs
50g
17% DV

Fiber
7g
28% DV
Dinner Baked

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Marinated Taro Root

589
thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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