Paleo (ish) Chicken Pot Pie

• 1 pound of chicken tenders
• 2 tablespoons coconut oil
• 1 bag of mixed vegetables (i used corn, green beans and peas)
• 3/4 cup of plain greek yogurt
• 1/3 cup of light sour cream
• 1 cup coconut milk
• handful of shredded low fat cheddar cheese
• 2 handfuls of fresh baby spinach
• 2 premade philsbury pie crusts at room temperature
• 2 tablespoons flax seeds
• 2 tablespoons of flour (any type of thickening agent you prefer)
• 2 teaspoons black pepper
• 1 tablespoon of italian seasoning
• 2 cloves of garlic (minced)

- Heat oven to 425
- Microwave the steam fresh vegetables or cook as needed and set aside for later use
- heat up a frying pan on medium high with coconut oil and place the chicken tenders in to the pan
- cook for 5-6 mins on each side
- once cooked, place the chicken tenders on a plate lined with a paper towel for draining any excess
- place the minced garlic in the pan and cook for about 1 min until it starts to brown
- lower the heat to medium and add the coconut milk
- whisk in the flour, greek yogurt and sour cream
- turn the heat up to medium high and allow the sauce to thicken for a couple of mins
- lower the heat back to medium low and add in the black pepper, flax seeds, italian seasoning, spinach and chedder cheese and mix well
- add the vegetables to the sauce mixture
- cut up the chicken tenders into bite size pieces and add into the sauce mixture as well
- place 1 of the pie crusts into the bottom of a pie pan
- pour mixture into the pie crust
- top with the 2nd pie crust
- crimp together the 2 pie crusts around the edges
- use a knife to cute 4 slits into the center of the pie
- bake at 425 for 20 mins
- let cool for 10 mins before serving