Description
A comforting twist on the classic chicken pot pie, featuring juicy chicken and tender vegetables in a creamy sauce without a crust.
Ingredients
Scale
- 2 lbs chicken breasts (cubed)
- ½ cup diced onion
- 2 cups sliced carrots
- ¾ cup diced celery
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 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 (or gluten-free substitute)
- 1 ½ cups low sodium chicken broth
- 1 ½ cups room temperature milk (regular or nondairy)
- 1 ½ cups peas
- 1 ½ cups corn
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until lightly browned, about 10 minutes.
- Stir in the diced onion, minced garlic, sliced carrots, and diced celery. Sauté for another 10 minutes until the veggies are tender.
- Add the whole wheat flour and spices. Mix well and cook until bubbling, about 5 minutes.
- Gradually stir in room temperature milk until you achieve a creamy consistency.
- Fold in the peas and corn, heating through until everything is hot. Serve hot as is or over cooked rice.
Notes
Consider adding a splash of white wine for depth of flavor. Substitute veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg