Chicken Pot Pie Puree
The idea to make chicken pot pie as a modified meal never occurred to me. I’m constantly brainstorming recipes, but chicken pot pie isn’t something I make regularly.
However, I roasted a whole chicken and I was trying to use up the leftovers in unique ways rather than just eating plain chicken. My boyfriend actually requested that I make chicken pot pie! I thought it was a great idea. As I was cooking, I had the idea to blend the filling (not the crust) as a delicious modified meal.
And guess what! It worked beautifully. We actually ate the meal blended and enjoyed it immensely, even though we don’t have dysphagia. I think that’s the ultimate testament that a modified meal can be good for everyone.
The recipe is simple enough. I just started by sauteing some carrots, celery, and onions in butter. I made a roux by adding some flour, and then adding white wine for some acidity. When I cook with wine, I don’t stress over the type. I simply buy whatever I can find that is a cheap, dry wine. This is what I currently have in my fridge.
Then I add in some chicken stock. It might seem like the mixture is really thick, but you want it to be that way so when it’s blended, it comes out as a smooth puree. If you need to add more to make sure your flour cooks out, then you can do that. Just let the mixture simmer a little longer so the liquid reduces.
I seasoned mine with dried thyme and mustard, but I think you could get creative. Use rosemary if you don’t have thyme. You could just use parsley as well. This is a basic recipe that can be modified to fit your taste preferences.
I used my vitamix to blend this recipe. Because a vitamix is a really strong blender, mine actually came out a little thinner than I thought it would. I threw in some additional chicken to thicken it up to the right consistency. If yours happens to come out too thick, just add in a little chicken broth to thin it out. If you added enough, I bet this could easily be an IDDSI level 3! Just make sure that would work for your modified diet needs before doing so.
Let us know how your chicken pot pie puree turns out! We loved it and hope you do too!
Chicken Pot Pie Puree
- 2 tbsp butter
- 1 celery stalk chopped
- 1 small onion chopped
- 3 medium carrots chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried mustard or dijon
- 2 tbsp flour
- ½ c dry white wine
- 2 c chicken broth
- 1 c frozen peas
- 1 c cooked chicken cubed
- 1 c milk or ½ and ½ warmed slightly in microwave
- Heat a large pot over medium heat.
- Melt the butter, then add the chopped celery, onion, and carrot. Cook until softened, ~7 minutes.
- Add in the garlic and cook for an additional 30 seconds.
- If all of your butter is gone, add in some additional butter. Add in the dried thyme, mustard, and flour. Cook for 2-3 minutes, stirring constantly.
- Then add in the white wine. Let cook until wine is completely absorbed.
- Then add in the chicken broth. Bring to a boil and allow mixture to cook for ~10 minutes. The mixture should thicken.
- Reduce the temperature slightly and add in the frozen peas and cooked chicken. Allow chicken and peas to warm in the rest of the mixture.
- Add the warm milk to the mixture and stir to combine. Taste and adjust the seasoning as needed.
- Add mixture to a large blender. Blend until completely smooth. If the mixture is too thin, add in additional cooked chicken. If the mixture is too thick, add in some additional chicken broth.
- Serve warm and enjoy!