Crustless Chicken Pot Pie Recipe
Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs chicken breasts (cubed in ½ inch squares)
- ½ cup diced onion
- 1 tablespoons minced garlic (about 3 cloves)
- 2 cups sliced carrots (cut in small circles)
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour (can sub GF 1:1 or tapioca flour for gluten free)
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk ( regular or nondairy)
- 1 ½ cup peas
- 1 ½ cup corn
Instructions
- In a large pan, heat olive oil over medium high heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.
- Once the chicken has cooked, add onion, garlic, carrots and celery. Sauté for 10 minutes.
- Add dried spices, flour and chicken broth to the pan. Stir well. Cook for 5 minutes or until the mixture starts to bubble and thicken.
- Once bubbling, slowly add in room temperature milk, stirring constantly as the mixture continues to thicken.
- Stir in peas and corn.
- Serve as is or over cooked rice.