Crustless Chicken Pot Pie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
2 lbs chicken breasts, cubed into ½ inch pieces
03 -
½ cup diced onion
04 -
1 tablespoon minced garlic (about 3 cloves)
05 -
2 cups sliced carrots, cut into small circles
06 -
¾ cup diced celery (about 3 stalks)
07 -
½ teaspoon salt
08 -
¼ teaspoon pepper
09 -
1 teaspoon dried parsley
10 -
1 teaspoon dried rosemary
11 -
½ teaspoon dried thyme
12 -
½ teaspoon dried basil
13 -
1/3 cup whole wheat flour (or gluten-free or tapioca flour)
14 -
1 ½ cups low-sodium chicken broth
15 -
1 ½ cups room temperature milk (regular or non-dairy)
16 -
1 ½ cups peas
17 -
1 ½ cups corn
# Instructions:
01 -
In a large pan, heat olive oil over medium-high heat. Add cubed chicken and cook for 10 minutes, stirring occasionally, until lightly browned.
02 -
Add diced onion, minced garlic, sliced carrots, and diced celery to the pan. Sauté for 10 minutes until softened.
03 -
Add salt, pepper, parsley, rosemary, thyme, basil, flour, and chicken broth to the pan. Stir well and cook for 5 minutes, allowing the mixture to bubble and thicken.
04 -
Slowly whisk in room temperature milk, stirring constantly as the mixture continues to thicken.
05 -
Stir in peas and corn, mixing until evenly combined. Serve as is or over cooked rice.
# Notes:
01 -
Sauté the fresh vegetables before adding them to ensure they cook through evenly.
02 -
Thaw and drain frozen vegetables well to prevent them from becoming mushy.
03 -
Incorporate the chicken broth slowly to ensure a smooth mixture.
04 -
Allow the pot pie filling to reach a boil before adding milk for optimal thickening.
05 -
Stir constantly while thickening to prevent lumps.