Feel-Good Chicken Pot Pie Casserole

Blog by Laura Hearn, CNE + Recipe by Katie Stewart

With the excitement of the holidays now behind us and a few long winter months ahead, it’s no surprise that many of us start feeling a little blue in January. Did you know that food can serve as a supportive tool in boosting our mood and overall energy? This feel-good chicken pot pie casserole gives all the warm and cozy vibes we crave in the cooler weather. Bonus? It nourishes us with mood-boosting and skin-loving ingredients. It’s the perfect addition to your winter meal plan, offering comfort for the soul and a delicious way to kick the winter blues to the curb.

Mood-Boosting Ingredients

Let’s dive into the heart of what makes our Feel-Good Chicken Pot Pie Casserole a mood-boosting star. It’s not just about delicious flavours; these ingredients are on a mission to put a pep in your step and a radiant glow, not just to your mood but to your skin.

Chicken

The star ingredient in our comforting dish, Chicken, offers more than savoury goodness. Rich in tryptophan, an amino acid that’s a precursor to serotonin, the “feel-good” neurotransmitter, it helps foster a positive mood and overall well-being. This makes chicken a tasty addition and a mood-enhancing element in our meals.

Almonds

Packed with good fats, proteins, and nutrients. They contain alpha-linolenic acid (ALA), a plant-based omega-3 that helps brain health by supporting the production of DHA. They’re also rich in magnesium, which helps reduce stress and anxiety by regulating brain chemicals like serotonin and GABA.

Mushrooms

Contains selenium, a mineral linked to cognitive function and mood balance. Mushrooms can also produce Vitamin D2 when exposed to sunlight or ultraviolet (UV) light, contributing to their potential as a dietary source of this essential vitamin, which is associated with serotonin production for mood regulation.

Carrots

Carrots are rich in beta-carotene, which the body converts into Vitamin A. Vitamin A is essential for brain function and mood regulation. Additionally, carrots provide antioxidants that support overall brain health.

Although our primary focus with our clients in The Clear Skin Solution is achieving clear skin, we also guide our clients in developing effective ways to manage stress and to fuel themselves with delicious, nourishing, blood sugar-balancing meals that not only love on their skin but support their overall health.

Flavourful chicken pot pie with grain-free biscuits will give you all the feel-good vibes. Makes for a perfect skin-loving recipe.

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Ingredients

For the base

2 Tbsp avocado oil
3 carrots (diced)
3 celery stalks (diced)
1 medium onion (diced)
1 cup mushrooms (chopped)
3 garlic cloves (minced)
1 Tbsp fresh sage (minced)
1 Tbsp fresh rosemary (minced)
1 Tbsp fresh thyme (minced)
½ tsp sea salt
¼ tsp black pepper
1 cup unsweetened dairy-free milk
1 cup chicken broth
¼ cup arrowroot starch
⅓ cup cold water
4 cups chopped cooked chicken
1 cup frozen peas

For the biscuits

3 cups almond flour
½ cup arrowroot starch
3 tsp baking powder
¾ tsp sea salt
¾ cup melted vegan butter (see notes)
1/3 cup unsweetened dairy-free milk
2 large eggs (whisked)

Instructions

To prepare the base layer:

Preheat the oven to 375°F. Heat the avocado oil in a large, deep skillet over medium heat. Add onion, carrots, celery, salt, and pepper. Cook, stirring often, until softened, about 5 to 7 minutes.
Mix in mushrooms, garlic, sage, rosemary, and thyme. Cook for an additional 3 minutes.
Gradually add milk and broth, stirring continuously. Increase the heat to high and bring to a boil, then immediately reduce to medium.
In a small bowl, whip up a slurry by blending the arrowroot starch with cold water. Make sure it's smooth and clump-free. Then, pour this into your veggie mix and give it a good stir. Keep stirring for about 3 to 5 minutes until it thickens up nicely.
Stir in the cooked chicken and peas. Transfer the mixture to a 13"x 9" baking dish.

To prepare the biscuits:

In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt.
Make a well in the center and add the melted vegan butter, dairy-free milk, and eggs. Mix until a thick batter forms.
Let the biscuit dough chill in the fridge for 10-15 minutes to firm up.
After chilling, form the dough into slightly larger balls (about 5-6 Tbsp of batter each) and flatten them slightly with your hands. Wet your hands if the dough is too sticky.
Place the flattened biscuits evenly on top of the chicken mixture.

Notes

Non-Dairy Butter Recommendations:

Nuts for Butter Salted Original Organic & Dairy-Free Butter
Miyoko’s Creamy Salted Plant Milk Butter
Le Grand Vegan Plant Butter for All

Recipe Updated: September 2024