Dinner: Skillet Chicken Pot Pie

This recipe includes superfoods such as:

Spinach

Health benefits of Skillet Chicken Pot Pie

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

The Filling
6 small Chicken Thighs (de-boned and de-skinned)
5 slices Bacon
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. Celery Seed
8 oz. Cream Cheese
4 oz. Cheddar Cheese
6 cups Spinach
1/4 cup Chicken Broth
Salt and Pepper to Taste

The Crust
1/3 cup Almond Flour
3 tbsp. Psyllium Husk Powder
3 tbsp. Butter
1 large Egg
1/4 cup Cream Cheese (~2 oz. by weight)
1/4 cup Cheddar Cheese
1/2 tsp. Paprika
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to Taste

Instructions

1. De-bone and de-skin the chicken thighs if you aren’t using boneless and skinless. Save the skin to cook in the oven and eat another time (20 mins at 425F). Cube up chicken thighs and season with salt and pepper.
2. In a hot, oven-safe pan (I used a ceramic cast iron skillet), add chicken thighs and season with spices. Let cook for a few minutes and brown on the outside.
3. Using some kitchen shears, cut bacon into the pan and let cook until browned. Pre-heat oven to 375F.
4. De-glaze the pan with chicken broth, then add cream cheese and cheddar cheese to the pan. Stir everything together well until cheese is melted.
5. Add spinach to pan and let wilt. Once wilted, stir together.
6. In the meantime, get together the crust ingredients. Put all dry ingredients into one bowl, and the cream cheese and cheddar in another. Microwave the cheese for about 30 seconds or until melted. Add the egg and cheese to the dry ingredients and mix together well.
7. Once all of the crust ingredients are mixed, form into a circle on a siltpat. Try to get it the same size as the pan.
8. Mix all ingredients in the pan together, then carefully invert the silpat over the pan and peel the silpat off. Try to keep the crust from ripping. If the crust rips, don’t panic. Continue to peel it off and correct the tear with your fingers.
9. Put pan in the oven and let cook for 15 minutes at 375F.
10. Remove from the oven, slice into 8 servings, and serve up!

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