When you take all of the flavors of a chicken pot pie and turn it into a big, healthy casserole with creamy coconut milk >>> YES. When I pull that bubling casserole out of the oven, I know that I have a comforting dinner and leftover lunches throughout the week that will make my tummy happy.
I really need more casserole recipes in my life. Who’s with me?
Casseroles are a major comfort food, and this one reminds me of a chicken pot pie meets a shepherd’s pie. Chicken pot shepherd’s pie? The name definitely crossed my mind as I typed the title into this post …
When these two dishes come together, you really can’t go wrong! Your whole family with love it, and it’ll sneak more vegetables into their diets. This one casserole has cauliflower, carrots, green beans, peas AND mushrooms in it! Whoa! It’s also low carb, if that is important to you.
With a warm, comforting coconut milk base, chicken thighs, and plenty of vegetables, this casserole will easily keep you full while also making those taste buds happy!
We should talk about how easy it is to throw together too. Thanks to frozen vegetables and precooked/leftover chicken, you can have this casserole on the table in less than an hour with minimal hands on time!
Filling, easy to make, full of healthy vegetables, crazy-delicious and comforting?
Place the cauliflower florets in a steamer basket (or use a double boiler method). Steam for 15-20 minutes, or until soft.
While the cauliflower steams, melt in the ghee in a dutch oven over medium heat. Once hot, add the diced onion and cook until translucent. Add the chicken, carrots, green beans and mushrooms with a pinch of salt and pepper. Cook for 5-7 minutes, until the carrots are softened.
Stir in the coconut milk, parsley, sage and peas and cook until the coconut milk comes to a low boil. Remove from the heat.
Place the steamed cauliflower in a food processor and blend until smooth. Stir in the ghee, salt and pepper.
Scoop the cauliflower mash onto the casserole filling, and spread into an even layer.
Transfer the dutch oven to the preheated oven, and bake for 25 minutes.
Let cool slightly before serving.
NOTES
The easiest way to precook chicken thighs is to lightly season with salt and bake at 400 degrees for 30 minutes.
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
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