Description
Crustless Chicken Pot Pie is a comforting and hearty dish that combines tender chicken and vegetables in a creamy sauce, perfect for any meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoon 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 substitute 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.
Notes
- This dish can be made gluten-free by substituting the whole wheat flour with gluten-free flour or tapioca flour.
- For a richer flavor, you can use homemade chicken broth.
- Feel free to add your favorite vegetables or seasonings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg