The Allergy Safe Kitchen: Chicken Pot Pie-less

It's Meal Monday! Today's meal is "Chicken Pot Pie-less!" This is exactly what is sounds like, except that it's allergy friendly for our family, and hopefully yours! I particularly like this recipe, because it's easy to adapt. The veggies that I list in the ingredients are not the only ones that make a delicious pot pie-less, use whatever you have! Think of this recipe as a flexible guideline, not a "set in stone" scientific procedure.

This pot pie-less recipe is peanut-free, tree nut-free, dairy-free, egg-free, gluten-free, soy-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly for children who understand stove top safety!

Click HERE for more information!

Ingredients:

6-8 cups Potato Cauliflower Soup (Click HERE for recipe)
2 carrots, sliced into coins
1 stalk celery, roughly chopped
1 yellow onion, diced
1 small container cremini mushrooms, quartered
2-4 cups shredded chicken
Olive oil
Kosher Salt
Ground Pepper
Red pepper flakes (optional)
Parsley, chopped for garnish

Directions:

In a Dutch Oven, heat 2 tablespoons olive oil and add all veggies.
*Cook for 10 minutes until softened, stirring occasionally.
*Add Potato Cauliflower Soup and heat through, simmer for 5- 10 minutes.
*Add shredded chicken, and season to taste with salt, pepper, and red pepper flakes (if you're feeling spicy!)
Heat until chicken is warmed through, garnish with a sprinkle of chopped parsley, and serve!

Serving Options:

Make these awesome biscuits and serve the Chicken Pot Pie-less over them.
Serve with safe oyster crackers - please read the labels on your local items to find crackers that are safe for your needs!
Serve over pasta: wheat pasta or rice pasta, whichever fits your dietary needs!
Thin with chicken stock and serve as a creamy chicken soup