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Simple and Good: Air Fryer Chicken Pot Pie With Sourdough Topping (Diabetic Friendly)

This is a great recipe to make when you have leftover chicken (or turkey) to use and want something that's comforting and really good. I often cook boneless, skinless chicken thighs specifically for this recipe and to make soup. The thighs are moist and tender in the pot pies. I also use my sourdough discard to make the topping for the pie. The topping, which features a bit of cornmeal as well as Parmesan and cheddar cheeses, has plenty of taste. Because the topping includes baking powder, you don't need to let the topping rise, but the starter/discard will provide a little extra lift as well as flavor to the topping. The pot pie has plenty of vegetables as well as fiber, so it's nutritious as well as tasty. You can air fry the pot pie in about 20 minutes, and you can make one large pot pie or a medium-sized pot pie and a couple of mini pies for lunches later in the week. Enjoy!

Simple and Good:  Air Fryer Chicken Pot Pie With Sourdough Topping (Diabetic Friendly)
Simple and Good: Air Fryer Chicken Pot Pie With Sourdough Topping (Diabetic Friendly)

Air Fryer Chicken Pot Pie With Sourdough Topping -- Serves 4+


Pie


1 - 2 teaspoons of canola oil

1/3 cup of chopped onion

2 - 3 tablespoons of chopped celery

2 tablespoons of white whole-whole wheat flour (or use all-purpose)

1 1/2 cups of chicken broth

1 1/2 - 2 cups of chopped chicken (or turkey)

2/3 - 1 cup of mixed frozen vegetables

1/2 teaspoon of poultry seasoning

1/4 teaspoon garlic powder

1/2 teaspoon of salt (or to taste)

1/2 teaspoon of pepper


Heat the canola oil over medium heat in a non-stick skillet. Add the onion and celery and saute them for 5-10 minutes until they soften. Sprinkle on the flour and cook it for a minute or two with the onion/celery. Add the chicken broth and whisk it in until it is blended and the mixture thickens a bit. Stir in the chopped chicken. Add the frozen mixed vegetables, the poultry seasoning, garlic powder, salt, and pepper. Bring the mixture back to a boil, reduce the heat to a simmer and let the mixture cook for 5-10 minutes until it thickens and the frozen veggies are cooked. Spritz a large dish or pan with non-stick cooking spray and spread the chicken mixture in it. I use a medium, 7-inch ceramic souffle dish and then fill two ramekins with the extra chicken mixture for later in the week. If your air fryer is small, you may want to use only ramekins for the mixture. Top the chicken mixture with the sourdough topping below. Air fry the pot pies at 320 degrees for about 20 minutes. Let the pies cool a little before serving them (they'll be really, really hot inside!).


Sourdough Topping


1/2 cup of starter/discard

1 large egg

2 tablespoons of canola oil

2 tablespoons of cornmeal

2 tablespoons of milk

1/2 cup of white whole-wheat flour

1 teaspoon of baking powder

1/8 teaspoon of salt

1 tablespoon of grated Parmesan cheese

1/4 cup of shredded cheddar cheese


In a medium bowl mix together well the starter/discard, egg, cornmeal, and milk. Add the flour, baking powder, salt, and Parmesan cheese and mix them in well. Fold in the shredded cheddar. Spread the topping on the chicken mixture before air frying the pot pie(s).

Simple and Good:  Air Fryer Chicken Pot Pie With Sourdough Topping (Diabetic Friendly)
Simple and Good: Air Fryer Chicken Pot Pie With Sourdough Topping (Diabetic Friendly)



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