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Meat
Medium
4 Servings
Allergens 
1 Hour, 15 Minutes
Diets
No Diets specified
Submitted by Yoel Honig Deconstructed chicken pot pie is a twist of the traditional chicken pot pie everyone loves, hale and hearty, what more can you want?
6 potatoes
salt, to taste
pepper, to taste
oil, to taste
2 pounds thinned chicken cutlets
3 eggs
1 and 1/2 cups of flour
2 large carrots
2 medium zucchinis
1 package mushrooms
2 cups broccoli
1 tablespoon chicken soup mix
1 tablespoon parsley
1 cup of almond milk
Cook up potatoes and mash with salt, pepper, and oil. Set aside.
Prepare two bowls. Place eggs in one bowl and flour, salt, and pepper in the other. Dip chicken in egg, flour, then egg again. Fry the chicken, then set aside.
Plate chicken over mashed potatoes. Pour sauce over chicken and potatoes and serve.
Dice carrots, zucchinis, mushrooms, and broccoli. Sauté until slightly softened, continue cooking until no longer pink. Add salt and pepper, chicken soup mix, parsley and flour to thicken. Add almond milk and bring to a boil until thickened.
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