REAL, FRUGAL, HEALTHY, and FUN!!!
This isn’t your traditional crusted pot pie. This is your kid-planned, kid-friendly bacon plantain crusted pot pie. Literally. The boys and I made a traditional chicken pot pie last week, and they just were not that into it. The coconut flour crust soaked up a lot of the creamy mixture. We came up with this idea of using plantain chips and bacon. I should say, my meat-eating kids and I came up with this, actually. My little vegetarian is dedicated to his ways. It’s kind of adorable. Anyway, we kept the inside traditional, and the boys loved it. My 4 year-old is not the best dinner eater, and he ate every bite. Another thing I loved about this pot pie is that it took half the time and cost much less than the one we tried last week. Not necessarily because of the crust, but just different things we did. For example, last week we bought all fresh vegetables. This week we found a bag of frozen veggies that worked for us. You of course could use fresh instead. We also simplified the creamy filling. Anyway, check it out…
3 cups plaintain chips
4 strips cooked bacon (keep the fat, you’ll need it)
4 cups chicken, cooked and chopped
1 lb frozen mixed veggies (I used a frozen variety of broccoli, carrots, mushrooms, onions, and water chestnuts)
1 can full-fat coconut milk
1 Tbsp gelatin
1-1/2 tsp salt
1 tsp rosemary
1 tsp oregano
Directions: Preheat oven to 300′. Place 2 cups of the plantain chips in the blender until they become crumbs. Add the 4 bacon strips and let it run until the bacon is blended and the mixture begins to clump up a bit (similar to a graham cracker crust). Pour mixture into an ungreased 9″ round pan. press it into the bottom and up the sides. Perfection is not necessary. Bake this crust for 6-8 minutes. In a mixing bowl, combine chicken and frozen veggies. In a separate small bowl, combine coconut milk and gelatin. Whisk to mix thoroughly. Pour milk mixture over chicken and vegetables. Mix well. Add salt, rosemary, and oregano. Place the last cup of plantain chips in the blender, until crumbs form. Pour crumbs over top of chicken and vegetables. Drizzle with any remaining bacon fat. Cover with foil to bake for 35 minutes. Remove foil and bake for 5 more minutes.