Tag Archives | carrots

Easy Chicken Pot Pie Hand Pies

These hand pies are ideal for grab-and-go meals! They’re loaded with veggies and chicken, wrapped in a thyme-accented crust – all the homestyle goodness of traditional pot pies, but healthier and totally portable!

With all the buttery pie crust and rich filling in a typical pot pie, it’s definitely not exactly a nutritious meal. This version changes all that! It’s filled with nutrients from lots of tasty (kid-friendly) veggies and chunks of chicken. There’s also a rich, creamy (yet much lower-fat!) sauce, too.

Plus, there’s a so-much-healthier crust, deliciously seasoned with thyme and a sprinkling of salt. What’s terrific about the herby goodness on the crust is that, even when you nibble your way to the crispy edges where there isn’t very much filling, you still get flavorful bites of lightly browned crust. Yum!

These also freeze well, too, so you can stock the freezer for busy nights! Just pop them in the oven (straight from frozen!), and you’re out the door in no time!

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Tofu Banh Mi Wrap

If the Earl of Sandwich had even an inkling that, many years later, across the globe, somewhere in French-colonized Vietnam the sandwich to beat all sandwiches was to be born, he would jump in a time machine and travel just to eat a banh mi, a beautiful, near perfect sandwich made with warm French baguette, pâté and other meat, chili peppers, pickled vegetables, and cilantro. He would probably never leave, either, finding the climate more agreeable and the sandwich so delicious.

But then, because everyone knows that you just cannot mess with time, he’d ruin everything somehow with his presence/influence and the banh mi would probably not be the ultimate sandwich that it most definitely is.

I probably have at least five pounds of frozen baguette crumbs in my car crevices from eating these sandwiches while driving, unable to wait to get home to scarf up a freshly made masterpiece. Unfortunately, I probably have (at least) five extra pounds on my person as well from eating so many, too.

In an effort to slim down, last week I hacked the banh mi, by making it vegetarian, and using a lower calorie flatbread wrap to contain all the bright, fresh flavors. I think it worked! A spicy mayo, not unheard of in a traditional banh mi, adds a kick, as do the very thin slices of jalapeño chili. The tofu adds some much needed protein, and the vegetables are there for crunch, crunch, and more crunch. Quickly pickling all the veggies in brine makes everything sing with flavor. The flatbread holds it all together, and makes it a fabulous meal.

Thanks for nothing, Earl! I got this one right here.

-Amy at Flatout

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