Category Archives: Dinner

Chicken Pot Pie Soup (Gluten and Dairy Free!)

When I was a kid, I’d whine to my dad that I was bored and he would jokingly tell me to go jump in a snow pile. That’s about to happen because there’s about 3 or 4 feet of snow on the ground. FEET OF SNOW. It’s becoming comical. There’s hardly anywhere left to put it.

With the 72 inches of snow Boston has seen over a two week span, most people I know are in hibernation mode. Hibernation mode calls for hot meals made from whatever is already in the kitchen, and we’ve been hooked on soups and stews.

Gluten Free Dairy Free Chicken Pot Pie Soup

 

Oh, there’s chicken and frozen veggies in the freezer? And some fresh vegetables that need to be used up? Hello, chicken pot pie (sort of)!

 

Gluten Free Dairy Free Chicken Pot Pie Soup

This recipe is inspired from a take-out soup business that used to be downtown. My favorite soup was their chicken pot pie soup. The restaurant closed a few years ago, but I’ve missed the soup which was simply a chicken pot pie filling. I made this meal dairy-free by substituting a can of coconut milk for cream or regular milk, and used a gluten-free all purpose flour mix to thicken up the broth.

The result? This is as close to a regular chicken pot pie filling you’re ever going to get. I couldn’t believe how well the flavors melded together! You wouldn’t know coconut milk was used. The recipe below calls for 3 tablespoons of gluten-free flour, but I think you could probably throw in another teaspoon or tablespoon to thicken up the broth even more. If you’re really motivated, you could make a gluten-free pie crust topping, and crumble it on top. After shoveling several feet of snow, I’m fine with this soup the way it is!

How are you surviving Snowpocolypse 2015?

Gluten Free Dairy Free Chicken Pot Pie Soup

Chicken Pot Pie Soup (Gluten and Dairy Free!)
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 boneless chicken breasts
  • 1 carrot
  • 1 small yellow onion
  • 2 celery stalks
  • 3 cups chicken stock
  • 1 (16oz) can coconut milk
  • 3 cups mixed frozen vegetables (I used a corn, green bean, carrot, peas mix)
  • 1 Tbsp olive oil
  • 1 Tbsp dairy-free butter
  • 3 Tbsp Gluten-Free All Purpose Flour (I used Bob's Red Mill.)
  • salt
  • pepper
  • all-purpose, no salt seasoning mix
Instructions
  1. Cut chicken breasts into small, bite sized pieces. Season with salt and pepper.
  2. Coat a pan with 1 Tbsp of olive oil over medium heat. Cook chicken thoroughly. Set aside.
  3. Heat 1 Tbsp of butter in a 5 or 6 qt pot. Add the carrots and cook for 1 minute.
  4. Add the celery and onion. Season with all-purpose seasoning. Cook until onions are translucent.
  5. Stir in flour. Pour in chicken stock and coconut milk. Bring to a boil.
  6. Add chicken and frozen mixed vegetables. Season with salt, pepper, and seasoning mix.
  7. Cook on medium for about 30-40 minutes.

 

Turkey Vegetable Meatloaf

The idea of “Project Use All The Food Products In My Kitchen” kind of got launched with I made a gluten-free version of my grandmother’s banana bread. I had come home from the market one afternoon, stood in front of my pantry, and played a game of Tetris to make everything fit. It’s somewhat organized – spices are on a little rack, bottles are next to it, boxes are lined up… But I realized I kept buying new ingredients for recipes and not using enough of what I already have. I’ve also been eating out way too much, and rather see that money either in my bank account or spent on a vacation. Or on the road bike I’ve been lusting over for longer than I care to admit. Or on a gorgeous pair of shoes. 😉

Anyway, this food clutter situation extends into my freezer. For the next few weeks, there’s seriously no reason to purchase anything other than vegetables, fruit, milk, eggs, and maybe bread. And that’s how this turkey meatloaf recipe came to be. What did I have on hand, and what could I make with it? A package of ground turkey in the freezer, a red onion that had nothing better to do than be cooked in butter, a portobello mushroom that overstayed it’s welcome, and oh hey – some baby spinach would probably taste great and add some awesome color. The only bread crumbs I had were gluten-free, so those got thrown in. I didn’t have enough ketchup for a traditional meatloaf recipe, but I did have a jar of Dave’s Gourmet Red Heirloom Organic Pasta Sauce that I found on sale at Whole Foods a few weeks ago! (I often see Dave’s Gourmet sauces in Home Goods too. Always fun to save a few pennies by buying it there.)

turkey vegetable meatloaf recipe

Um, I don’t ever want to eat “regular” meatloaf again. This will be my go-to recipe. Jeff says it’s addictive. We almost polished off the ENTIRE loaf for dinner, restraining ourselves and leaving two pieces for the next day’s lunch. I made this a little over a week ago while on the verge of getting sick, so I made it again this weekend just to make sure my tastebuds weren’t off…

I might go back into the kitchen after writing this and have thirds!

 

5.0 from 1 reviews
Turkey Vegetable Meatloaf
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons butter
  • 1 cup red onion, chopped
  • 2 medium (or 1 large) portobello mushroom, chopped
  • 3 cloves garlic, minced
  • A handful of baby spinach
  • 1¼ lbs ground turkey
  • ½ cup bread crumbs (substitute gluten-free bread crumbs, if you'd like)
  • 1 egg
  • ¾ cup Dave's Gourmet Red Heirloom Organic Pasta Sauce
  • ¾ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the butter in a skillet.
  3. Add the onion, mushroom, and garlic and cook for 5 minutes, stirring occasionally. Add the spinach when the mixture has a minute or so left to cook.
  4. Spoon mixture into a bowl to cool for a few minutes.
  5. Combine turkey, bread crumbs, egg, pasta sauce, salt, pepper, and the vegetable mixture.
  6. Spread the meatloaf into an 8x4 loaf pan. (I lined mine with parchment paper.)
  7. Bake for 50-55 minutes.

 

Side Note – This is not a sponsored post. I seriously had a jar of Dave’s Gourmet sauce sitting around, begging to be used.