Chicken Pot Pie & Rice Meal Prep
Comfort-food chicken pot pie with a savory Greek yogurt herb cream sauce, served over garlic butter rice - 53g of protein per meal.
53g protein / serving
570 kcal / serving
45 min
Serves 6
Recipe from YouTube by TasteTheGains
Ingredients
- chicken thigh3 lbs (1360 g)
- celery2-3 stalks
- nonfat Greek yogurt340 g
- chicken broth1 cup
- lemon juice1-2 tsp
- cornstarch1 tsp
- water1 tbsp
- jasmine rice2 cups (370 g)
- chicken broth2 cups
- butter2 tbsp
- salt1.5 tsp
- black pepper1/2 tsp
- garlic powder1.5 tsp
- onion powder1.5 tsp
- thyme1 tsp
- celery salt3/4 tsp
- poultry seasoning1/2 tsp
- frozen mixed vegetables24-32 oz (800 g)
Method
Rinse the rice well and cook it in chicken broth (rice cooker, or simmer 15-20 minutes). Mix in the Country Crock, garlic powder and thyme.
Dice the chicken, season with salt, pepper, garlic powder, onion powder, thyme, celery salt and poultry seasoning, and sear in a large skillet until about 90% cooked.
Add the frozen mixed vegetables and celery; cook until heated through and excess moisture evaporates.
Add the chicken broth and seasonings, then stir in the cornstarch slurry until the sauce thickens.
Turn the heat to low, mix in the Greek yogurt, and finish with lemon juice.
Portion rice into containers and top with the chicken pot pie mixture. Makes 6 servings.