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RECIPE
17 INGREDIENTS9 STEPS1HR

Healthier Chicken Pot Pie Pockets

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Cali Girl Cooking

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These little bites of heaven take the old-school classic chicken pot pie and turn it into a healthier, handheld form. All of the indulgence and less of the guilt!
1HR
Total Time

Cali Girl Cooking

I’m now a busy mom and love sharing family-friendly recipes that are more nutritious, with fewer dishes! I love sharing meal prep and time-saving tricks to show other moms that they can always have he
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 1/2 cups
3/4 tsp
1 1/4 cups
Unsalted Butter , chilled, cubed
1/4 cup
Water
1 cup
Raw Cashews
Soaked in filtered water for at least 4 hours
3/4 cup
Filtered Water
1/2 tsp
Nutritional Yeast
2 Tbsp
1/2
Large  Onion , diced
1
Large  Carrot , peeled, diced
1 stalk
Celery , diced
1
Medium  Chicken Breast , cooked, diced
to taste
to taste
Freshly Ground Black Pepper
1

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Nutrition Per Serving

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CALORIES
438
FAT
28.7 g
PROTEIN
8.7 g
CARBS
36.2 g

Cooking Instructions

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Step 1
First, prepare the dough. Combine All-Purpose Flour (3 1/2 cup), Granulated Sugar (3 tablespoon) and Salt (1/2 teaspoon) in a large mixing bowl, then add Unsalted Butter (1 1/4 cup) and Water (4 tablespoon). Using fingers, incorporate until dough begins to come together. it will still be slightly crumbly. Using hands, form dough into a ball and then flatten slightly into a disc. Wrap in saran wrap and refrigerate for at least 30 minutes.
Step 2
Next, prepare the cashew cream. Drain the Raw Cashews (1 cup) and place in a high-powered blender. Add Filtered Water (3/4 cup), Nutritional Yeast (1/2 teaspoon) and Salt (1/4 teaspoon) and blend on high until a smooth cream forms. Set aside.

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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
28.7 g
37%
Saturated Fat
13.6 g
68%
Trans Fat
0.0 g
--
Cholesterol
72.1 mg
24%
Carbohydrates
36.2 g
13%
Fiber
2.0 g
7%
Sugars
4.7 g
--
Protein
8.7 g
17%
Sodium
260.2 mg
11%
Vitamin D
0.1 µg
0%
Calcium
22.3 mg
2%
Iron
2.6 mg
14%
Potassium
190.2 mg
4%
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